Alice Choo-Shee-Nam—Living In Durham Community Blog
COUNTRY FARM TURKEY MEATBALLS
RECIPE MAKES 35 MEATBALLS
Only Cook Cook each Meatball for only 1 1/2 minutes just to brown them slightly and give them some flavour.
3 Shallots/Green Onions
12 Garlic Cloves
1/2 of 1 Lemon
1 Bunch of Cilantro-$0.99
2 TBSP Fish Sauce
1 Farm Fresh Egg
1tsp of Hot Sauce
2 Packs of Ground Turkey-Each package approximately 558 grams
pack at the No Frills Supermarket or at your local Grocery Store.
Crush your Garlic cloves and Chop your onions, cilantro leaves and place in a small bowl. Then add your ground turkey meat to this. Add your fish sauce and the 1/2 of 1 lemon juice that you squeeze into the turkey meat. Stir to incorporate all the flavours into the meat. Now, take your egg crack it and add the egg—Minus the shells to your turkey meat. Stir the egg into your meat mixture. The Mixture will be wet. Don’t worry, even though it is wet as you roll it them into meatballs that moisture will keep your Meatballs soft and hard when you are ready to eat them.
Heat your Frying Pan or Skillet on medium heat for about 5 minutes. Add your Coconut oil. Then add your Turkey Meatballs.
2 Packs of Ground Turkey Meat will yield you approximately 35 Meatballs.
Pre-Cook your meatballs in your frying pan or skillet. Cook each Meatball for only 1 1/2 minutes just to brown them slightly. Once they are finished you will notice you have extra oil in your pan just throw that away. Place your Meatballs on a Baking tray or a round baking pan for 5 minutes in the oven at 350 degree F.
Take them out once the time is up and let them cool down. Then package them in your favourite container and place in the Freezer. Ready for your trip for the next day.
Don’t forget to take them out of the freezer 1 hour before you are ready to use them. Preheat the oven to 250 degree F for 10 minutes and place your meatballs in a Baking pan to Reheat them. Only for 7-10 minutes no more. Then place them in a Heatproof container for your trip. Or wrap them in Heavy Duty Foil wrap.
Photos taken by Alice Choo-Shee-Nam—Living In Durham Community Blog