Why mini? They cook faster – are easier to use – and most importantly better to digest as you pop it in your mouth and are able to chew it in one shot.
Baking them is better – healthier, moister, perfectly cooked all-round!
Turkey is a great “light white” meat. However, many people complain that on its own it adds an odd flavour to dishes – particularly if used in pasta sauce. One way around this is to mask it with lots of herbs and spices. However, a more interesting technique comes from Top Chef, Season 6 when Brian Voltaggio added a small portion of lean organic ground pork to the mix to give them a moister, meatier flavour.
Ingredients (to serve up to 4 persons -possibly 6 as an appetizer):
• 1.5 pounds of ground turkey
• 1/3 to ½ pound of very lean ground pork
• ½ cup of organic rolled oats
• 1/3 cup of finely diced red onion
• ½ cup of coarsely chopped flat leaf parsley
• 1 large tablespoon or more of dried red chilli flakes or a well minced jalapeño (you judge the heat)
• ½ teaspoon of Spanish paprika
• 1 teaspoon of course ground black pepper
• Sea salt to taste (I normally do not add any)
• ¼ cup of virgin olive oil
Tools: metal mixing bowl, spatula, measuring cups, non-stick foil and 2 cookie pans (with 1” sides). Ensure you wash your hands in-between steps when dealing with raw meat.
Preheat oven to 375 C
Take all the meat and put it in the mixing bowl. With clean hands (no rubber gloves they add a much undesired taste) mix the meats together.
Next add the oats, onion and parsley.
Then add all the seasonings.
Bind together in the last step with the olive oil.
Make a big mound of the mix and let it sit together between 30-60 minutes – on the counter – unless you are in a very hot area – in that case refrigerate.
Prep the non-stick foil inside the cookie sheets running it up the sides to catch any residue from cooking.
Make the mini meatballs. Mini should be about 1” round. Take a little of the mixture in clean hands and roll it like you would play dough into a perfect ball. Place them on the pan a little bit a part.
Depending on your oven – you can prep and cook both trays at the same time.
Plan on about 17-20 mins cooking time. Test one around 15 mins by cutting it in half and also using a meat thermometer.
Serve in a big serving plate with dipping sauce. Add to tomato sauce with pasta. Make a meatball sub. Top a pizza! The uses really are endless.
This is a great thing to have in the freezer in case of last minute guests. Just have some fancy toothpicks on hand and a dipping sauce and you are good to go!