Tuesday, February 5, 2013

Corey's Turkey Meatballs

Finally a delicious meatball with no egg or rice!  Since we like spicy food even the meatballs have a little spice, but just omit the Red Pepper Flakes if you prefer milder tastes.  These are perfect for Meatball Subs, Spaghetti and Meatballs, or Meatball Stuffed Buns.  I also love to snack on them by themselves.  We will be posting Corey's marinara recipe shortly that we used with these.

1lb Lean Ground Turkey
2 Small cloves Garlic, chopped
1/2 Teaspoon Hot Sauce
1 Tablespoon Italian Seasoning
1/4 Cup Parmesan Cheese
2 Teaspoons A1
2 Teaspoons Worcestershire Sauce
1 Teaspoon Red Pepper Flakes (omit if you do not want them spicy)
1/2 Teaspoon Salt
2 Dashes Pepper
1/2 Teaspoon Cumin
1/4 Teaspoon Dried Ground Mustard
1/2 Cup Italian Bread Crumbs
1/4 Cup Milk
2 Dashes Montreal Steak seasoning

Heat oven to 400 Degrees.
Chop Garlic finely, make sure to remove the skin.  We love the taste of garlic in this so you may want to cutback the 2 cloves to your taste.  

Combine Turkey, Garlic, and all remaining ingredients.  

Mix by hand until well combined.

Lightly grease cookie sheet.  Roll into 1-1/2inch balls.

Yields 20 about Meatballs.

Cook until golden brown, 20-25 minutes.

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