sweetnutritionnyc
Chicken Nugget Meatballs
A NY times recipe. I kept most of the recipe but reduced butter and oil by half and it still came out tasty and delicious.
Ingredients
- 1 lb Ground Turkey Hormone and antibiotic free
- 1 3/4 cup panko bread crumbs
- 1/2 cup whole milk
- 1 egg
- 1 tsp garlic powder
- 1 cup parmesan cheese finely grated
- 2 tbsp butter
- tbsp oil
- kosher salt
Instructions
- First you take 1 cup of the breadcrumbs and mix it in with 1 cup of milk, beaten egg and 1 tsp garlic powder. MIx it well and let it sit for 5 mintues
- Add the turkey meat and 3/4 cup of the parmesan cheese and mix it together but don't overmix it here.
- Shape the turkey mixture into about 24 small golf balls size balls
- Add the rest of the parmesan cheese and breadcrumb together in a small bowl. Gently press each turkey ball into the mixture and place on a large plate. Refrigerate this for 5 or so minutes.
- In a large skillet, heat 1 Tbsp butter and 1/2 tbsp oil over medium. When foaming, add half the meatballs. Cook, turning often and reducing the heat if needed to prevent burning, until golden brown and cooked through, 7 to 10 minutes. Transfer to a plate.
- Reduce the heat and add the remaining 1 tbsp butter and 1/2 tbsp oil. Add the rest of the meatballs and cook, turn often while they brown and until cooked through, about 7-10 minutes again. Sprinkle some salt at the end
- Serve with some hot marinara!
Notes
Calories: 80kcal
Fat: 4g
Protein: 6g
Carbs: 4.7g
