You know you came here for the balls. Meatballs. (See what I did there? I love a good pun) I love Mediterranean food! Like eat it everyday if I could love it. Like hide in its bushes and MAKE it love me if I could! Like follow it to work love it! Yea that got creepy. I’m far too lazy to love anything that much (insert eye roll).
Except for Hallmark movies, especially if I’ve been drinking. You know what I mean!
Back to my balls. These balls. Your balls. Shut up! I’m not drunk! You’re drunk!
I will tell you though….I do like turkey best. The meat is so moist and tender that the meatball almost melts in your mouth!
Mix seasonings, eggs and onion together.
Add ground turkey and breadcrumbs. Mix. You might have to do this with your hands.
Roll meatballs, approximately 1 inch in diameter
Heat 1/4 of a cup of oil in a saute pan, over medium heat.
**The Trick To a Tantalizing Meatball**
The first time I made these, I was left with a meatball that was pretty loosely held together. (I seriously have so many jokes about balls right now that I’m like a teenage boy) I wanted something a bit more sturdy (no one likes loose balls). So, I upped the original amount of breadcrumbs and added an additional egg. Now… if you want a meatball that looks delicious and holds it’s playful ball shape (oh…my…god…I am not able to hold it together) here is what you need to do.
The oil MUST be really hot. If you’re wondering how to tell this, olive oil has a very distinctive look when its reached optimal frying temp. When its cool its more dense, when is hot, its more liquid. Also, this kind of nutty scent will lightly waft up.
If you’re still not sure… run your hands under water, shake the loose droplets off over the pan. If it pops and sizzles…you’ve got hot oil! (NOTE: Never under any circumstances should you put a finger in the hot oil. Duh. That makes you an idiot.)
Drop the balls of joy (note that not all balls are joyful. Some are sad. Never get involved with those balls) into the pan and then using the handle of the saute pan move it back and forth so the meatballs are rolling around in the hot oil. You want to not just let the meatball sit in the oil, instead you want to get all sides of the meatball to brown and firm up.
The meat should get all nice and caramelized, the outside of the meatball cooking firmly to hold the inside together.
Now, your heat should be on medium so once the meat is that delicious light brown color, cover the pan with a lid. This will sort of steam the meatball to cook it all the way through.
Every few minutes, check on the balls and do the quick saute movement. You don’t want them to stick to the pan.
The meatball is done when its firm to the touch. Firm balls are always best. (I hope my mom doesn’t read this)
This picture is literally not my fav but I wanted to prove I can actually put a plate of food together and not stand at the counter and eat like a heathen. I’m fancy. Plus this plate is pink!!!
There’s a few ways to eat these balls but I always like mine with tzatziki sauce and some pita. Always make sure to have your meatball wrapped. (PSA)
I serve it with baked brussel sprouts, homemade pita chips with hummus and a salad. The salad was super easy with cucumber, black olive, hearts of palm, avocado and goat cheese. I squeezed fresh lemon juice and salt and peper into it and then just mixed! Or you know, just pick a pre-med one up from Trader Joes.
Yes, when I re-read this I knew that it said pre-med and should say *pre-made* but if you can pick up wine, pre-made, AND pre-med (wink wink) I’m not going to stop you…..