Turkey Balls

This is my oldest son's very favorite dinner.  If I ask what he want's for dinner.  9 out of 10 times it will be "Turkey Balls."  I cannot change the name since that is what they are lovingly referred to at my house.  This dinner is nothing super special, in fact these turkey balls are really easy to make.  But my family loves them so that's good enough for me.  Plus this is something that's ready in less than 30 minutes so that makes it even better!

Turkey Balls

1 lb ground turkey
1/3 cup Italian bread crumbs
3/4 tsp kosher salt
1/8 tsp or so fresh ground pepper
1 garlic clove, pressed
1 egg, lightly beaten
1 Tbsp olive oil

Sauce

1 cup boiling water
1 tsp or 1 cube chicken bouillon
(or 1 cup chicken broth)
1 Tbsp soy sauce
2 tsp cornstarch
1 tsp honey or granulated sugar
1 tsp rice vinegar
1/8 tsp fresh ground pepper

4 servings cooked rice

Preheat a large skillet over medium high heat.  In a mixing bowl add the turkey, bread crumbs, salt, pepper, and garlic and mix with a large wooden spoon.  

Add in the egg and mix well until everything is evenly incorporated.

Drizzle the olive oil in the skillet and using a large scoop transfer the meat in 2" balls to the skillet.  

Allow to brown and then flip.

Meanwhile make the sauce.  In a small mixing bowl add the soy sauce, cornstarch, honey, vinegar, and ground pepper.  Whisk well until the cornstarch is completely dissolved.  

Add the water and the bouillon (or chicken broth) and whisk to combine.  

Reduce the heat on your skillet to medium and pour in the sauce all at once.  Stir to help any little bits of meat stuck to the bottom to come off.  Turn each meatball so it is coated in sauce.  

Place the lid on your skillet and cook 3-5 minutes.  Turn the meatballs again and stir the sauce and cook for another 3-5 minutes until the turkey is completely cooked and the sauce is thickened.  

Serve over rice.

Makes 12-14 meatballs depending on how large you make them.

Turkey Balls

1 lb ground turkey
1/3 cup Italian bread crumbs
3/4 tsp kosher salt
1/8 tsp or so fresh ground pepper
1 garlic clove, pressed
1 egg, lightly beaten
1 Tbsp olive oil

Sauce

1 cup boiling water
1 tsp or 1 cube chicken bouillon
(or 1 cup chicken broth)
1 Tbsp soy sauce
2 tsp cornstarch
1 tsp honey or granulated sugar
1 tsp rice vinegar
1/8 tsp fresh ground pepper

4 servings cooked rice

Preheat a large skillet over medium high heat.  In a mixing bowl add the turkey, bread crumbs, salt, pepper, and garlic and mix with a large wooden spoon.  Add in the egg and mix well until everything is evenly incorporated.

Drizzle the olive oil in the skillet and using a large scoop transfer the meat in 2" balls to the skillet.  Allow to brown and then flip.

Meanwhile make the sauce.  In a small mixing bowl add the soy sauce, cornstarch, honey, vinegar, and ground pepper.  Whisk well until the cornstarch is completely dissolved.  Add the water and the bouillon (or chicken broth) and whisk to combine.

Reduce the heat on your skillet to medium and pour in the sauce all at once.  Stir to help any little bits of meat stuck to the bottom to come off.  Turn each meatball so it is coated in sauce.  Place the lid on your skillet and cook 3-5 minutes.  Turn the meatballs again and stir the sauce and cook for another 3-5 minutes until the turkey is completely cooked and the sauce is thickened.  Serve over rice.


Makes 12-14 meatballs depending on how large you make them.