Ever since you might have started following my recipe bits, the one thing that i am sure you must have learned by now is, the recipes i put up here are just a base that you can mold into yours.
Meatballs, loved by people of all ages, are the balls of nutrition, made with chicken and not beef or mutton. That’s how i like it, but you are free to merge your type of taste and style in the making.
The further you can use these the way you want, as in pasta and with rice, in the morning or noon, goes well for midnight snack session too.
Don’t mistake turkey as a legit dish of chicken, it is actually the plain chicken that i am using in the stuffing meatballs.
If we talk about the ingredients, we need a lot of things, like many spices to build the perfect taste. Yes, definitely perfect.
Though for stuffing you will need onion powder, garlic powder, paprika, vegetables, salt, sea salt, pepper, soy, Worcester sauce, poultry seasoning, parsley, ground oatmeal, and your efforts for sure.
Necessary to mention, i skip eggs on my choice, because not so fond of it.
Shape these up a little round and put to bake!
Showcase these as the fun appetizer if you have got visitors at your place and i can bet they will leave by asking the complete recipe.
Well as most of us don’t eat anything before knowing its history, the 10 meatballs with 2 smart points and if you increase the ingredients, the maximum rise would be up to 3 smart points only.
Too tired after a long working day, just keep the mixture ready on weekends and bake it for 20 mins.
Your meal in your hands, sorry, in the mouth.
Bon appetite to all of you!
How to make Stuffing Balls at Home
- Preheat your oven to 375 degrees
- Add parchment paper to a medium size cookie sheet
- Bake the balls for 20 minutes or until brown
- I made 10 medium size meatballs for 2sp!
- If you double the recipe it’s only 3sp for 20 balls! (you are only counting the crumbs in this recipe!)
- 1 or 2 pounds (454gms) of extra lean ground turkey meat
- 3 tbs altogether of chopped celery, onion and peppers (once sautéed) i used red and yellow peppers are optional but it gives fabulous flavour
- For one recipe i used 1/4 cup of ground oatmeal for 2 sp so it’s gluten free
- For a double recipe use 1/3 cup 3 sp (optional : use bread crumbs, cornflake crumbs, panko crumbs or matzah meal to use).
- 1 tsp or more paprika
- 1 tsp or more of garlic and onion powder
- 1 tsp or more light soy sauce
- 1 tsp or more Worcester sauce
- 1.5 tsp or more of poultry seasoning
- 1 tbs or more fresh chopped parsley
- Pinch of both pepper and salt
- If you use oatmeal pulse in a small Cuisinart or blender to make crumbs. Set aside
- Cut or use a Cuisinart for onion, celery and peppers to make very small (as tiny as possible)
- Add onion to a well sprayed and heated skillet
- Sautée onion until brown
- Add peppers until soft
- Allow to cool or make ahead of time and keep it in the fridge
- In a medium bowl add your turkey meat.
- Add all your spices, sauces, parsley and oats or crumbs
- Incorporate well
- Use your hands or an ice cream scoop to form meatballs!
- Sprinkle with more paprika (optional)
- Add to the cookie sheet
- Bake for 20 minutes or golden brown!
- Eat right away with pasta, mashed potatoes, on a bun, or as a snack or party!
- Will keep up to five days in your fridge!
- Freeze on a cookie sheet first, add meatballs to a baggie or sealed container.
❤️Enjoy and please comment !
Read more: Fried Rice Curry Recipe By Risa