It's become a nice little tradition that every week, Alex's dad comes over and they enjoy watching football as I prepare a delicious Sunday supper. This particular Sunday was especially enjoyable for everyone, I made meatballs and they were spectacular. Granted, I also made homemade red sauce and pasta, but the meatballs were the star of the meal. I pulled them out of the oven and let them each try a bite and they were chomping at the bit for more.
These weren't just your run-of-the-mill meatballs, they were full of my favorite things: sweet shallots, aromatic basil, fresh bread crumbs, salty parmesan cheese, and ground turkey. I also brushed them with garlic oil before they went into the oven, to ensure a perfectly crispy exterior.
Yield: 15 perfect meatballs
1/3 baguette, cut into cubes
1 lb ground turkey
1 shallot, minced
10 basil leaves, chopped
1/2 cup parmesan, grated
1 tsp kosher salt
1 tsp ground black pepper
1/3 cup heavy cream
1 clove garlic, minced
2 tbsp olive oil, divided
Preheat your oven to 400 degrees.
In your food processor, add the cubed baguette and pulse it until it's the size of bread crumbs. If you don't have a food processor, just use a cup of panko bread crumbs.
In a large bowl, combine the ground turkey, the fresh bread crumbs, the minced shallot, the chopped basil leaves, the grated parmesan, as well as the salt and pepper. Combine them with a fork. Next, in the same bowl, add in the heavy cream, 1 tbsp of olive oil, and the egg. Continue to mix the ingredients until they look the same throughout.
Next, roll the mixture into meatballs with your hands, each meatball should be about 2" in diameter. Place the meatballs onto a sheet pan (preferably lined with parchment paper, it will make cleanup a cinch).
Next, in a small bowl combine the minced garlic and the remaining tablespoon of olive oil. Brush the top of each meatball with the garlic-oil mixture.
Finally, place the meatballs into the oven for 40 minutes.