So, there I was in the middle of the jungle, no, that’s not right. Well to be honest, it was kind of a word jungle as I was trying desperately to finish the Pollo alla Griglia (grilled chicken over greens) recipe. However, there are a few ways to go with that one because many countries have their own version and I really wanted to cover all the chicken cooking methods. So while that one is still in process here is a good one while you are waiting.

Have you ever wondered just what is in frozen turkey meatballs from the grocery store? I know that I have, and even though I read the ingredient list they just do not seem right. To be honest, they just are not that good. Most of them taste like bread balls with a hint of turkey essence and maybe garlic. I wanted to go a different direction and do some simple meatballs that could be used in a variety of ways and not just in a sweet and sour sauce. With this recipe a slight adjustment to the ingredient list, such as adding some grated parmesan, turns them into Italian meatballs. There are just so many ways you could go with these.

So without any more hesitation, here’s the recipe. I hope you try these and make some creative decisions of your own! (Sorry there are no pictures but we ate them all before I could take one. I guess I will have to be faster next time.)

Enjoy! The Well Fed Cyclist – Gary Bechard

A.T.M.(’s)

(All Turkey Meatballs)

The Well Fed Cyclist – Gary Bechard

Ingredients – 

2 lbs – Ground Turkey (I used 97/3 lean to fat ratio)

2 Cups – Panko breadcrumbs, not seasoned

2 tbs – Dried Parsley

2 tbs – Dried Basil

1 tsp – Garlic powder

2 tsp – fine ground black pepper

2 1/2 tsp – Kosher salt

1/2 – Small or medium Zucchini fine grated This is an important ingredient because it adds needed moisture, and some flavor, to the baking process.

Construction Instruction – 

In a large bowl place ground turkey and then add, Parsley, Basil, Salt, Pepper and Garlic Powder and thoroughly combine using your hands so that the seasonings are evenly distributed. Next add the grated zucchini.

Note: for the zucchini do not use the finest grate on the grater but the next one up so that you are not eliminating the moisture from the vegetable.

Once again thoroughly combine with your hands until the zucchini is evenly distributed.  At this point add the panko and go through the same process of combing the ingredients until, yup you guessed it, everything is evenly distributed

Spray a cookie sheet with non-stick spray and pre-heat the oven to 350 degrees F.  

Roll the meat into balls that end up about the size of a golfball and evenly place them on the cookie sheet. Put them in the pre-heated oven and bake for 30 – 35 minutes or until the inside of the meatball is 165 degrees or, the less scientific or grandma method, they are a bit firm when you press down on them with a fork.

I used the meatballs in a sweet and sour sauce done in the crockpot and served it over rice but with some minor adjustments to the ingredient list (like adding parmesan to make Italian meatballs) the sky is the limit.