The most incredibly moist and appetizing turkey meatballs you will ever taste! We enjoy them just on their own or plated with cassava noodles and a side of asparagus, mmmm!
Yield: 22 to 24 meatballs (depending on size)
1 cup grain-free breadcrumbs (I used stale grain free breads, crackers or pizelles – ground up)
1/2 cup Parmesan, finely grated,plus more for serving
1/4 cup fresh basil, chopped
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup goat milk, room temperature
1 Tbs Italian tomato paste
3/4 tsp salt
1/2 tsp freshly ground black pepper
2 large pasture raised eggs, room temperature
2 garlic cloves, minced
1 cup yellow onion, finely chopped
1 lb ground dark turkey meat
1 lb spicy Italian turkey sausage links, casings removed
1 Tbs Extra-virgin olive oil
Preheat oven to 400 degrees F.
Using a large mixing bowl combine the first eleven ingredients (last being the onions). Toss the ingredients all together using your hands, until well combined. Then add in both ground turkey and sausage meat (removed from casings) into the blend. Using your hands still, gently message together to combine both meats with the herb mixture.
Form the meat mixture into 1 1/2 inch balls (around 22 to 24, depending on your preference. You can use an ice cream scooper or other type of utensil to help with this.
Place a piece of parchment paper on baking sheet and arrange the meatballs about an inch apart. Lightly drizzle the olive oil over them and bake, about 15 minutes.
Plate and serve, top with additional Parmesan cheese.