I almost completely substituted ground beef with ground turkey. I simply find the taste lighter and spices more prominent when cooking with it. You can make all the same meals with it, from burgers to Greek moussaka, just less fatty! And since Shady Brook Farms offer top-notch turkey, there is no reason for you not to try and love it!
I get bored with the same recipes all the time, so I’m always searching for ways to improve my favorite meals. Ground turkey is dryer than beef, so you’ll need some tricks to make it even juicier than its rival. ☺ Let’s make some lunch together!
Shady Brook Farms Ground Turkey Cooking Instructions
Shady Brook Farms ground turkey is top-quality meat, so you won’t go wrong with any dish you make. There are cooking instructions for two different meals on the packaging, for patties and crumbles. Having this in mind, I will give you another amazing idea for a delicious meal – ground turkey meatballs!
Step 1: Thawing the Ground Turkey
If your turkey is frozen, the safest method to thaw the turkey is in the refrigerator. You can leave it overnight or in the morning to be ready for lunch. If you’re in a hurry, submerge unpacked meat in cold water and change it every half an hour or so for safety reasons.
If you’re working with fresh turkey, you’re good to go!
Step 2: Preparing the Meat Blend
Dice the shallots plus some garlic and combine with meat. You’ll need some sour cream to add up on moisture and a tangy taste. Also, don’t forget to add an egg to connect the ingredients into a compact mixture.
When it comes to spices, I like to keep it simple: salt, pepper, and parsley only. The blend will be very sticky, so mix in a needed amount of breadcrumbs. They will absorb the excess moisture and make the meat easy to shape.
My secret ingredient is baking powder for a bit of volume and fluffiness inside. What’s most important, they will never be greasy inside with it! You just need a tad of powder, and you’ll see the change in texture.
You can truly use any spices and herbs to make your meatballs unique — Mediterranean meatballs taste great! Also, I liked this Mongolian meatball mix, so that’s another thing to try out.
Step 3: Shaping the Meatballs
You can shape them regularly into balls, but I find them easier to fry when pressed a bit. I start with making the two-bite-size balls and just thumb them into super mini patties. I don’t try hard to form a perfect disc, as they are especially charming with their rustic look.
Tip: Dust your hands with flour so the blend won’t stick to them, and the shaping will be easier!
Step 4: Frying
Prepare a nonstick skillet for frying and bring oil to medium heat. You’ll need about ½ an inch of oil. Place the meatballs in, and fry them till they form a golden crust – that’s about 3 minutes.
You can check the inner temperature with a thermometer, and once it reaches 165 °F (74 °C) – they’re ready to eat! Remove them from the pan on a paper towel to absorb the excess oil.
Step 5: Serving
My favorite way to serve ground turkey meatballs is on the bed of mushrooms. Just chop up and simmer the white or brown mushrooms until they free the liquid. Wait for it to evaporate halfway, and add heavy cream and spices.
I use salt, pepper, a bit of curry, and garlic powder. Simmer it a bit more till it reaches the desired consistency, and that’s it. I like to serve fluffy French bread rolls with this duo, as well.
You can go for mashed potatoes, rice, stir fry, fresh vegetables, quinoa, a simple sandwich, or even a tortilla! You can also make them a snack and serve them with some sauce for your next party! The possibilities are endless and extremely delicious.
How to Store Leftovers?
Before storing anything, let the meatballs cool down to room temperature. This way, they won’t become soggy. Always choose airtight containers for storing and separate the turkey chunks in layers.
Just place a piece of parchment paper between them to prevent them from sticking together. They will be safe for three days in the fridge and three months in the freezer. If you’re making mushroom sauce, leave it in a separate container.
It will be good for three days in the fridge, as well, but don’t freeze it as the taste is, to put it mildly, disappointing.
Did you like this turkey meatball recipe? Let me know in the comments below so I can prepare the next recipe!
Shady Brook Farms Ground Turkey Meatballs
- Non-Stick Skillet
- 1 pack Shady Brook Farms Ground Turkey 1.3 lbs
- 1 ½ cup Shallots minced
- 3 tsp Minced Garlic
- ¼ cup Sour Cream
- 1 Egg
- 2 tbsp Breadcrumbs
- 1 tsp Baking Powder
- ½ cup Chopped Fresh Parsley
- Salt and Pepper to Taste
- Oil for Frying
- Mix all the ingredients together — if the mixture is too watery to form the balls, add more breadcrumbs.
- Shape the meatballs, and then press them down a bit for easier frying.
- Warm up the oil in a non-stick skillet — you'll need about ½ inch of it.
- Fry the meatballs until they form a golden crust (this is about 3 minutes per side). Check the temperature with a meat thermometer (it should be 165 °F (74 °C)).
- When removing the meatballs from the pan, put them onto a paper-towel-covered dish to absorb the excess fat.
- And voila — your meatballs are ready to eat! Serve them with a recommendation from the list, and enjoy!
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.