I know, I know. It’s June. Thanksgiving is 5 months away and the last thing on our minds. But these meatballs taste exactly like a roasted turkey so I really couldn’t name them any other way. Don’t let the reference to November deter you from making them now though. I made these a few weeks ago and served them with sweet potatoes and roasted veggies. And bonus–they freeze really well.
To start off, gather all your ingredients. You’ll need ground turkey, chicken broth, panko bread crumbs, diced onion + garlic, an egg, poultry seasoning, fennel seeds and red pepper flakes. You also need tomato paste but I neglected to include it in the photo. Sorry.
Mix your panko with the chicken broth and let it absorb for about 2-3 minutes. It will create a “panko paste” if you will.
Then, combine the rest of the ingredients in a big bowl and using your hands, give it a thorough mix. You want all the spices to be evenly distributed!
Using my favorite kitchen tool ever, the cookie dough scoop, I formed meatballs that were about 1 1/2 tablespoons each. I highly recommend you purchase one of these. So handy!
This recipe makes about 16 meatballs. Line them up on a foil lined pan and place a dab of tomato paste on top of each meatball. Bake them for about 14 minutes.
And voila! Delicious, slightly spicy turkey meatballs that taste like a wonderful Thanksgiving roasted turkey. The smell as these meatballs are cooking will take you right back to your childhood holiday memories. Hey, we celebrate Christmas in July….why not Thanksgiving in June!
- 3/4 cup panko bread crumbs
- 1/2 cup low sodium chicken broth
- 1 lb ground turkey
- 1 egg
- 2 Tablespoons of diced onion
- 2 garlic cloves, minced
- 1/2 Tablespoon of poultry seasoning
- 1/2 Teaspoon of fennel seeds
- 1/2 Teaspoon of red pepper flakes
- Dab of tomato paste for each meatball
- Preheat oven to 400 degrees and line a baking sheet with foil. Lightly grease the baking sheet with cooking spray.
- Combine panko and chicken broth and let stand for 2-3 minutes so that the panko absorbs the broth
- Add in the turkey, lightly beaten egg, onion, garlic, poultry seasoning, fennel seeds and red pepper flakes
- Using your hands, thoroughly combine all of the ingredients
- Form the mixture into meatballs using your hands or a cookie dough scoop-they should be about 1 1/2 tablespoons each
- Place the meatballs on the baking sheet and put a dab of tomato paste on top of each one
- Bake for 13-15 minutes or until they begin to lightly brown