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    Turkey Meatballs in a Savory Broth

    Mar 1, 2014 · 11 Comments

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    I adore meatballs, I think they are the ultimate comfort food.  They are simple, satisfying, and fun!  You can make them big, small, fancy or plain and the options are endless.  I seriously think that there is a meatball for every possible occasion! These Turkey Meatballs in a Savory Broth are a nice twist on the original.

    I am all for enjoying my meatballs on a nice Philly-style roll while my husband just wants them straight up on a plate.  Opposites attract...right?

    Last week I made these Turkey Meatballs in a Savory Broth, looking for something a little different.  These were a hit with my whole family. Nothing like trying to take a few pictures of food you want to eat while you are salivating at the very thought.  Skipping lunch doesn't help either.


    Can you see the steam?  These babies were steaming hot  - just the way I like them!

    As I was making these Turkey Meatballs I just couldn't "see" them in a tomato-based sauce, so I decided to make a simple gravy-like broth to accompany them.  These were a hit and I will be making them again. They were nice and moist too, I think that was attributed to the fact that I used both dark and while meat and I allowed them to sit in the gravy for a bit.

    Do you have a favorite meatball? I need to know!

    Check out my Meatball Board on Pinterest for inspiration.  Thinking about that, I just might have to do a meatball post soon and round up the best of the best!  My tummy is rumbling at the thought!

    Turkey Meatballs in a Savory Broth

    1 Tbs olive or grapeseed oil
    2-3 cloves garlic, minced
    1 ½ lbs ground turkey (I used 1 pound white and ½ pound dark)
    1 cup breadcrumbs (more if necessary)
    Salt & pepper
    1 egg
    1 TBS milk
    1 TBS Worcestershire sauce
    1 TBS Italian herbs

    Simple Savory Sauce
    48 oz Chicken Broth
    2 TBS cornstarch
    Salt & pepper
    A squeeze of fresh lemon juice about ½ teaspoon or to taste
    Optional: Chicken billion to taste for extra flavor (start with ½ TBS)

    In a large saute pan over medium heat, saute the garlic in the oil until fragrant, 2-3 minutes.  In a work bowl, combine all ingredients for the meatballs, scrape in the sauteed garlic.  Mix with your hands until combined. If your meat was wet, you may need to add additional breadcrumbs.  If your meat was dry, you may need to add another TBS of milk.  Form into balls and place on a lightly oiled baking sheet.

    Bake meatballs in a preheated 375-degree oven for 15-20 minutes (depending on how large or small you make them).  Meanwhile, make the sauce.  In the same saute pan you used for the garlic, add in the chicken broth ( reserving ½ cup of broth to mix with the cornstarch in a small bowl or mason jar)and bring to a boil.
    Combine ½ cup chicken broth and the cornstarch in a small bowl or lidded mason jar and stir or shake until smooth, then slowly add that to your bubbling broth, reduce heat and simmer until broth thickens.  Season and set aside.  Once your meatballs are out of the oven, add them to the broth, and cook for 5 minutes more over medium heat.  Serve alone, on rolls or over garlic and oil sauteed spinach.

    Colleen's Notes: These are plain, yet tasty.  I make so many things that are spicy that from time to time (especially when I want the kids to eat it) I tame things a bit.  You could add more garlic to the meatballs and saute some garlic and shallots to include in the sauce as well if you want to flavor it up. You could also include crispy bacon pieces in the meatballs, something I do from time to time.

    Enjoy!



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    Comments

    1. Marie Matter says

      March 01, 2014 at 10:31 pm

      Yum! I love meatballs too - who doesn't?! These look great. My favorite meatballs are the toasted sesame turkey meatballs from the Smitten Kitchen cookbook... they are addictive!

      Reply
    2. Life with Kaishon says

      March 03, 2014 at 6:11 pm

      Colleen! These sound absolutely scrumptious. My favorite kind of meatballs are ones my mom used to make when I was little. Porcupine Meatballs. I think rice is added so it would stick outside of them. They were also in a gravy if I am recalling correctly. I will call my Mom today and see if she has the recipe.

      Reply
    3. Lindsey S. says

      March 03, 2014 at 6:30 pm

      These look amazing!! I have been meaning to make turkey meatballs for my 10 month old... an easy meat for him to eat and I think this might be the magic recipe because the whole family can enjoy! Pinning this!

      Reply
    4. carrie @chockababy says

      March 03, 2014 at 6:39 pm

      These look so amazing! I've found some ways to keep them dairy and egg free for my daughter but I wonder how turkey will hold together without the egg... I might need to experiment!

      Reply
    5. carrie @chockababy says

      March 03, 2014 at 6:59 pm

      These look so amazing! I've found some ways to keep them dairy and egg free for my daughter but I wonder how turkey will hold together without the egg... I might need to experiment!

      Reply
    6. kim @ DESIGN + LIFE + KIDS says

      March 03, 2014 at 7:00 pm

      Those sounds fantastic! I like the alternative to the typical red sauce.

      Reply
    7. stephanie says

      March 03, 2014 at 7:48 pm

      I need to try this recipe! We love turkey meatballs (and burger patties too) so this would be fabulous for us! I get bored with red sauces, so the broth sounds delicious!

      Reply
    8. Tina @ Life Without Pink says

      March 03, 2014 at 8:15 pm

      YUM! I love meatballs and always willing to try a new recipe. These look delicious!

      Reply
    9. Brandi says

      March 03, 2014 at 8:47 pm

      I love that these are not in a heavy or tomato based sauce! They sound delish and I can't wait to add them to our menu!

      Reply
    10. Jessica @EatSleepBe says

      March 04, 2014 at 10:51 am

      I agree with Brandi and love that these are not in a sauce the is overly powerful. These sounds delicious!

      Reply
    11. Carrie says

      March 05, 2014 at 2:43 am

      Yum! Pinned!

      Reply

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