This blog post is part of a local Maritime bloggers blog hop!
We’ve teamed up to bring you a series of creative Thanksgiving turkey posts including fun crafts and food recipes.
Let’s start with the turkey meatballs…
It’s always fun to switch things up a bit and re-vamp old family recipes.
These melt-in-your-mouth meatballs are delicious and can be served alone, as a side dish or simply enjoyed as a snack.
The secret is adding buttermilk to the recipe. This simple step makes the meatballs ever so tender and kids love them!
450g ground turkey
2 cups breadcrumbs (1 cup for the mixture and 1 cup to coat the meatballs)
1/2 can chickpeas, ground in food processor to form a paste (optional)
1/2 cup buttermilk
(side note: because buttermilk is expensive, I substitute with 1/2 milk and 1 tsp white vinegar)
1/4 tsp of ground allspice
(or substitute with a dash of each of the following ground spices: cinnamon, nutmeg and cloves)
1/4 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1 tsp onion powder
3 tbsp of vegetable oil
1 cup of chicken broth
Mix ground turkey, 1 cup of breadcrumbs, egg, buttermilk and spices in a bowl.
I like incorporating extra protein in our meals, which is why I add the chickpea paste in the mixture… great trick for picky eaters too 🙂
Form small round balls.
Coat each meatball with breadcrumbs, on a plate.
In a frying pan, heat 3 tbsp of vegetable oil.
Reduce to medium heat.
Add meatballs and cook for 3 minutes, then rotate to cook them on the other side for another 3 minutes.
Add chicken broth to the pan.
Cover and cook for 5 minutes, or until most of the broth has been absorbed by the meatballs.
Remove from heat.
Let cool and serve as desired. You can also freeze the meatballs at this point and eat them at a later time.
I like placing the meatballs on skewers with cheese and veggies as a quick after school snack.
Hope you and your kids enjoy this recipe too!