Turkey Meatballs

Country music group Little Big Town's Kimberly Schlapman shares her recipe for meatballs made with sourdough bread, buttemilk and ground turkey.
Related To:

Scrumptious turkey meatballs are served along side the spaghetti casserole, as seen on Season 2 of Great American Country's Kimberly's Simply Southern.

Cook Time: See Directions | Yield: 12 Meatballs

Ingredients

  • 3 cups tomato sauce
  • 1 cup sourdough bread, crust removed, cut into chunks
  • 1/2 cup buttermilk
  • 1 pound ground turkey meat
  • 1/3 cup pecans, finely chopped
  • 1 egg
  • 1 teaspoon onion powder
  • 2 cloves garlic, minced
  • 1 tablespoon parsley, minced
  • 1 tablespoon basil, minced
  • 1 1/2 tablespoons salt
  • 1/4 teaspoon pepper
  • Olive oil for frying

Directions

Add tomato sauce into a pot and keep warm. Soak the bread in the buttermilk. In a large bowl add turkey meat, pecans, egg, onion powder, garlic, parsley, basil, salt and pepper. Remove the bread from the buttermilk and gently squeeze the access liquid. Add the soaked bread to the turkey meat. Discard the buttermilk. Using your hands mix all the ingredients well. Form 12 meatballs with your hands. In a sauté pan heat olive oil and fry the meatballs on all side until golden brown. Once the meatball is browned add it to the tomato sauce. Cover and simmer on low for 12 to 15 minutes.

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