Drunken Turkey Meatballs
Drunken Turkey Meatballs can be served as a main or appetizer. These delicious and healthy little meatballs are covered in a white wine gravy. Served with a side of salad this makes a perfect meal for company. They can also be served over noodles or rice for a heartier meal.
I have an obsession with meatballs and I try different meats, vegetables and spices. Being Italian, I think meatballs run through my blood stream. LOL. This recipe brings out my Sicilian side as I add some nutmeg. Meatballs are my favourite to cook because the possibilities for sides are endless. I also can control the amount I eat. They freeze easily and make a super quick meal on those nights when you don’t know what to make. Meatballs can be dropped in broth, sauce or gravy. Discover your own way to create your favourite meatballs.
I use nutmeg in many recipes and it has many health benefits: https://www.naturalfoodseries.com/13-health-benefits-nutmeg/
The onions soften in some Olive Oil.
Meanwhile, the bread crumbs soften with some milk.
In the other bowl the meat goes in with the parsley, garlic and spices.
Then it all comes together.
These meatballs are very soft and I dredge them in a bit of flour before frying.
Dredged in a bit of flour and rolled, They are ready for the pan.
Golden brown and ready for the gravy.
The onions in the wine gravy.
It bubbles away.
The meatballs meet the gravy.
Plated and delicious!!
Drunken Turkey Meatballs
Covered in white wine gravy, these are delcious!!
Ingredients
The meatballs
- 1 lb ground turkey or chicken
- 1 clove garlic finely chopped
- 2 tbsp parsley finely chopped
- 1/2 tsp ground nutmeg
- 6 tbsp dried bread crumbs
- 1/4 cup milk
- 2 eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup canola oil for frying the meatballs
- 1/4 cup flour to help roll meatballs
The Sauce
- 2 tbsp olive oil
- 2 medium onions finely chopped
- 2 cups white wine
- 1/4 cup all purpose flour
- salt and pepper to taste
Instructions
The meatballs
-
In one bowl place meat, garlic, parsley, salt and pepper. Mix well.
In another bowl soak the breadcrumbs in milk. Let this sit for 5 minutes.
Add the crumbs to the meat and now add the eggs.
Mix well. If making this as a main course use about 2 tbsp of the mixture for each meatball. If making an appetizer roll 1 tbsp of the mixture.
Put 1/4 cup of flour in a plate. Drop your meatballs by the tablespoonful in the flour.
Roll in your hands.
Heat the oil and cook the meatballs in batches. Turn to brown.
Transfer meatballs onto a paper towel to drain and then transfer into the sauce.
Cook in the sauce for 20 minutes over medium low heat.
The Sauce
-
Heat the olive oil and add the onions.
Cook the onions until soft.
Sprinkle in the flour and cook for another minute.
Pour in the wine and season with salt and pepper.
Cook on medium/ low for 15 minutes.
The sauce should be reduced.
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