TURKEY MEAT BALLS

Dice up some garlic and a big shallot and cook in butter in a skillet ‘til translucent. Set aside to cool.

While that’s on : wash , drain and chop cilantro and scallions. Grate a big handful of cheese

(I used snoked gouda for our party; usually use parmesan or a hard savory cheese) and 

mix with the greens in a bowl. Toss with a good amount of Italian breadcrumbs until coated.

In the same bowl add lean, ground turkey meat and one whole egg and the shallot garlic 

mixture. I clean up the excess butter from the skillet with a bit of breadcrumbs and add that, 

too. Mix all together by hand until greens and shallots equally dispersed.

Put a big skillet on with olive oil and start to make the meatballs. When the oil is hot,  space

 them around the skillet and turn them as needed til done. It’s really a big assembly line of 

rolling the balls whilst the others cook. Remove the cooked ones to drain on paper towels.

Add more oil if needed to the pan and bring to temperature and start the next group.

These can be frozen to microwave later. I made my batch the day before and just 

refrigerated.

PHOTO: HOBBS