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Author Notes: I remember my mom used to make these breaded meatballs. Other then the fact that they are super easy to make they are also so good even the day after. In fact, one of my favorite things about these meatballs is that I can slice them and place a piece of fresh buttered bread. YUM. These can be served plain or with sauce on them, at home we love them with mashed potatoes. The kids love them and if I had to use one word to describe them it would probably be "delight". —Maya Moscovich
Makes 13 meatballs
For the Meatball Mix:
- 1/4 Onion - Chopped
- 1/2 Carrot - Finely Chopped
- 1 Garlic Clove - Finely Chopped
- 3 tablespoons Olive Oil
- 9.1 ounces Ground Turkey (260 grams)
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 3 tablespoons Bread Crumbs
- 1/2 teaspoon Ground Cumin
- 1 Egg
- 1/2 cup Vegetable Oil (For Frying)
For the Bread Crumbs Coating:
- 1/2 cup Bread Crumbs
- 1 tablespoon Sesame Seeds
- On a frying pan, preheat the olive oil over medium heat and add in the chopped onion, chopped carrot. Saute while stirring for about 3 minutes. Add the chopped garlic and stir for another 30 seconds. Remove from heat.
- Place the fried onion mix in a medium bowl and add all the other meatballs ingredients, except for the frying vegetable oil. Mix all together until form and even mix.
- For the coating, place 1/2 cup bread crumbs and 1 tablespoon sesame seeds in a small bowl and mix.
- Using your hands, form ping pong size balls from the turkey mix. Flatten the balls just a bit and dip in the coating (bread crumbs) mix until fully coated on both sides. Form coated balls from the whole mix and set aside in a plate.
- Over medium heat , preheat the 1/2 cup vegetable oil in a frying pan (depending on the size of your pan, the oil should be about 1/4 inch or 1/2 cm deep.
- Fry the coated meatballs until brown. About 3-4 minutes on each side.
- This recipe was entered in the contest for Your Best Thanksgiving Turkey