Thanksgiving Turkey Meatballs (Print Version)
# Ingredients:
01 -
4 tablespoons unsalted butter.
02 -
3 stalks celery, finely diced.
03 -
2 whole carrots, finely diced.
04 -
½ cup finely diced shallots (3-4 shallots).
05 -
2 tablespoons finely chopped fresh sage.
06 -
2 tablespoons finely chopped fresh thyme.
07 -
2 tablespoons finely chopped fresh oregano.
08 -
2 ½ pounds ground dark meat turkey.
09 -
1 pound ground pork.
10 -
1 cup panko bread crumbs.
11 -
2 lemons, zested.
12 -
2 tablespoons kosher salt.
13 -
1 tablespoon freshly cracked black pepper.
14 -
1 cup heavy cream.
15 -
2 eggs.
16 -
Vegetable oil for frying.
17 -
1-2 quarts turkey or chicken stock.
18 -
½ cup unsalted butter (for gravy).
19 -
½ cup all-purpose flour (for gravy).
# Instructions:
01 -
Heat butter and sauté celery, carrot and shallot 6-8 minutes until soft. Add herbs, cook 1 minute more. Cool in fridge.
02 -
Combine meats, breadcrumbs, zest, seasonings, cream, eggs and cooled vegetables. Form into ⅓ cup balls.
03 -
Place meatballs on lined baking sheet and freeze 15 minutes.
04 -
Deep fry meatballs in batches until browned, about 3 minutes each.
05 -
Place meatballs in braiser, cover with stock, cook at 300°F for 30 minutes.
06 -
Make roux with butter and flour, whisk in braising liquid. Add lemon juice and seasonings.
07 -
Transfer meatballs to serving dish and top with gravy.
# Notes:
01 -
Can prep meatballs 2 days ahead.
02 -
Can pan fry instead of deep fry.
03 -
Pan frying will increase braising time.