Once a year, the NFL and Thanksgiving go hand in hand. While everyone is betting on the NFL outcomes, I’ll bet you-you’ll be at the top of the favourite list with this Italian inspired thanksgiving turkey finger snack. That’s right, football is something to be grateful for too, and cashing in on those bets I’m sure will arouse added thanks. This year, host Thanksgiving with a twist, a football-themed feast, and, what better way to do it than to serve football-shaped meatballs? This recipe is quick, easy and oh-so-tasty, so much so that you’ll be asked to host year after year after year, and you won’t even mind because it only takes 20 minutes, total. And making it even easier is that you are also planning if it is only five months away.
- ½kg minced turkey
- ½ cup breadcrumbs
- ¼ cup grated mozzarella
- One onion, medium sized, finely chopped
- One large egg
- Three cloves ground garlic
- 1 tbsp chopped parsley, fresh is best
- 1 tbsp. chives or spring onions
- 1 tbsp. milk
- black peppercorns, freshly ground
- 2 tbsp proper farm butter
- 1 tbsp olive oil or coconut oil
- ¼ cup chicken stock or water
First, preheat your oven to 180° Celsius, this is the most critical step and if forgotten, can waste so much time, you wouldn’t want to miss the game. Now, go ahead and put the minced turkey into a large mixing bowl and stir in the breadcrumbs and mozzarella, along with all the carefully measured ingredients listed above (all except the butter and oil).
Make sure this is mixed well, using your hands might prove more comfortable and more precise, a mouthful of breadcrumbs when you are expecting juicy turkey leaves a lot to be desired. The breadcrumbs and eggs assist with the binding of the meatballs; no one wants to bite into a floppy meatball and be covered in an avalanche of meat and gravy.
Season with salt and pepper and form the meat mixture into balls about 4cm in size. Now melt butter with olive oil in a large frying pan over medium heat, (the oil helps prevent the butter from burning) gently add the turkey meatballs and fry them until golden-brown on the outside which will probably take about 4 minutes.
Then add the chicken stock, cover the frying pan with a lid, and simmer the meatballs until they are cooked through. Usually, this takes roughly six more minutes. Once cooked, place the meatballs on a decorative plate and serve with a side of gravy. Adding a pinch of parsley for garnish and a sprinkle of paprika for colour never hurt anyone. Don’t forget the toothpicks and side plates.
To keep with the NFL Thanksgiving theme, why not serve these meatballs with pumpkin and sweet potato crisps, whole-wheat and walnut breadsticks and a big, cold, bottomless jug of beer.