I’ve recently found myself making the same five dishes every single week. While that makes grocery shopping quicker, it gets monotonous. For this recipe, I looked at my usual grocery list and tried to think of something besides spaghetti to make.
I think this is a great recipe partially because it all takes one pan — and the fewer dishes to do afterward the better — but also because it’s a straightforward recipe. You put everything in a bowl, mix till combined, then start cooking. You can make this the night before or earlier in the day and put the formed turkey balls in the fridge with a bit of plastic wrap covering.
I also like recipes that don’t take a lot of time. The total cook time for this is about 15 minutes, or 30 minutes if you include combining and making the meatballs. I have a tendency to forget to eat or push it off until I’m about to pass out so a fast but healthy meal is amazing.
Yield: 16 to 18 meatballs
Total prep time: 15 minutes
Total cook time: 10-15 minutes
2/3 cup breadcrumbs
¼ cup Greek yogurt (whole-milk preferred)
1 large egg
¼ cup grated Parmesan
1 large shallot, finely chopped
3 cloves of garlic, minced
1 teaspoon kosher salt
½ teaspoon dried oregano
¼ teaspoon black pepper
1 lbs ground turkey (93% lean / 7% fat)
2 tablespoons olive oil
¼ cup water
3 cups (about 24 ounces) marinara sauce
Hoagie buns (optional)
Combine dry and wet ingredients. In a large bowl add the yogurt, egg, cheese, onion, garlic, salt, oregano and black pepper to a bowl of breadcrumbs. Stir to combine.
Mix in the turkey by hand. Mix until just combined. Yeah, it feels a little gross but, to get moist meatballs you don’t want to over incorporate the breadcrumbs.
Form into balls. Form the meat mixture into about 1 1/2 inch meatballs. Wet your hands with water to help keep it from sticking to your hands. Place on a baking sheet.
Pan-fry the meatballs. Heat the oil in a 12-inch high-sided saute pan over medium heat until simmering. Add the meatballs in a single layer and pan fry until browned, about three minutes. Using tongs, flip the meatballs to brown the other side, about another three minutes. Transfer the browned turkey to a plate; it won’t be fully cooked.
De-glaze the pan. Pour water into the pan and use a wooden spoon to scrape off the brown bits from the bottom of the pan.
Heat the marinara sauce and finish cooking meatballs. Pour in the marinara sauce and bring to a simmer. Add the meatballs and reduce the heat to a simmer until the balls are cooked through; five to ten minutes.