Sausage, herbs, and cheese make the juiciest turkey meatballs.
ingredient
- 1/2 cup panko
- 1/3 cup whole milk
- 1 pound ground turkey (preferably not lean)
- 1/2 pound sweet Italian turkey sausage
- 2 ounces Pecorino Romano cheese, grated (1/2 cup)
- 1 large egg, lightly beaten
- 3 tablespoons chopped fresh basil
- 1 tablespoon thinly sliced fresh chives, plus more for garnish
- 2 teaspoons grated lemon zest (from 1 lemon)
- 1 large garlic clove, grated
- 3/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil, divided
- 3/4 cup dry white wine
- 1/2 cup lower-sodium chicken broth
- 1 tablespoon Dijon mustard
- 3 tablespoons unsalted butter, cubed
- Fresh small basil leaves
- Hot cooked rice or orzo
- Lemon wedges
Directions
- Place panko in a large bowl. Pour milk over panko, and stir to combine. Let stand, stirring occasionally, until panko absorbs milk, about 2 minutes. Add ground turkey, sausage, cheese, egg, basil, chives, lemon zest, garlic, pepper, and salt. Stir gently using a fork or clean hands until combined, being sure not to overwork meat.
- Line a small baking sheet using parchment paper. Roll turkey mixture into about 16 (2-ounce) balls. Place on prepared baking sheet, and cover using plastic wrap. Place in refrigerator until firm and cold, at least 15 minutes or up to 12 hours.
- Meanwhile, preheat oven to 400°F. Line a small baking sheet with aluminum foil, and drizzle with 1 tablespoon of the oil; set aside.
- Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Add meatballs in an even layer; cook, undisturbed, until browned on 1 side, about 2 minutes. Carefully turn using tongs; cook, turning often, until browned on all sides, about 5 minutes. Place meatballs on prepared baking sheet. (Do not wipe out the skillet.) Bake the meatballs in preheated oven until an instant-read thermometer inserted into center of meatballs registers 155°F, about 7 minutes. (Temperature will continue to rise to 165°F.)
- While meatballs bake, add wine to cast-iron skillet; bring to a boil over medium-high, using a wooden spoon to scrape up any browned bits from bottom of skillet. Cook over medium-high, stirring occasionally, until wine is reduced by half, about 3 minutes. Whisk in broth and mustard; bring to a simmer over medium-high, stirring occasionally. Cook, stirring constantly, until mustard is smooth and sauce is slightly reduced, about 3 minutes. Remove from heat, and whisk in butter until combined.
- Divide meatballs evenly among plates, and spoon about 2 tablespoons pan sauce over meatballs. Garnish with basil leaves and additional chives. Serve over cooked rice or orzo with lemon wedges.
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