Albóndigas de pavo picado

Ingredientes

• 1/2 small yellow onion, peeled
• 1 egg
• 2 tablespoons plain Greek yogurt (light or whole)
• 1/2 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 3 cloves garlic, (minced (may sub 3/4 tsp garlic powder))
• 2 tablespoons chopped fresh basil, (or 1 tsp dried)
• 2 tablespoon chopped fresh parsley, (or 1 tsp dried)
• 1 tablespoon chopped fresh rosemary, (or 1/2 tsp dried, lightly crushed)
• 1/2 teaspoon dried oregano
• 1 teaspoon granulated beef bouillon or 1 crushed cube ((optional, see notes)*)
• 1/2 tsp EACH salt, pepper
• 1 pound ground turkey 93% lean
• olive oil for brushing or cooking spray

Preparación

1. 1

   --- PREP ---

2. 2

   If baking: Line a baking sheet with foil for easy cleanup and top with a baking rack; spray the rack with cooking spray. Preheat oven to 400 degrees F.

3. 3

   If pan frying: Line the counter next to the stove with parchment paper.

4. 4

   --- TO MAKE MEATBALLS ---

5. 5

   Grate the onion on the largest holes of the grater straight into a large bowl (we want all the juices!) until there is about 1/2 cup combined juices/onion. Stir in the remaining ingredients up to the turkey and mix well. Add the turkey and mix with your hands just to combine (don’t over-mix or your meatballs will be tough).

6. 6

   Wet or lightly spray your hands with cooking spray to prevent the mixture from sticking. Scoop the meat mixture using a 1 ½ tablespoon cookie scoop (or a heaping 1 tablespoon), then gently roll in between the palms of your hands to form balls; don't compact too much or the meatballs will be dense. Place the meatballs onto the prepared rack or parchment paper without touching.

7. 7

   --- TO BAKE THE MEATBALLS ---

8. 8

   Lightly brush the meatballs with olive oil or spray with cooking oil.

9. 9

   Transfer the baking sheet to the oven and bake at 400 degrees F for 16-21 minutes, or until the meatballs are cooked through (reach an internal temperature of 160 degrees F on an instant read thermometer then allowed to rest for 5 minutes to reach 165 degrees F). Broil for a minute or so if desired for some extra color.

10. 10

    --- TO PAN FRY THE MEATBALLS ---

11. 11

    Heat enough olive oil to a large nonstick skillet (my favorite pan!) to lightly cover the surface of the skillet. Heat over medium heat (medium-low if your skillet runs hot).

12. 12

    Working in batches, add the meatballs to the skillet in a single layer without touching and cook until nicely browned all over and cooked through, about 5-7 minutes. (They should reach an internal temperature of 160 degrees F on an instant read thermometer then allowed to rest for 5 minutes to reach 165 degrees F.)

13. 13

    Remove to a paper towel lined plate and tent with foil to keep warm.

14. 14

    Repeat with remaining meatballs, adding additional oil in between batches as needed.