Servings: 4 people
Calories: 213kcal
Equipment
- 1 Pot
Ingredients
- 1 Ib Ground turkey thighs
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ cup chopped fresh parsley
- 4 tablespoons olive oil for frying
Instructions
- Combine all the ingredients in a medium bowl, excluding the oil.
- Scoop out uniform quantities of the mixture onto a plate using a 1.5-tablespoon cookie scoop, the same one you would use for cookies. Normally, I make 16 meatballs.
- Each part should be formed into a meatball by using damp hands to make handling simpler.
- A very large (12-inch) covered skillet on medium-high heat for 2 minutes, or until the olive oil shimmers and turns aromatic.
- Add the meatballs in a single layer and cook them uncovered for about 5 minutes, flipping them periodically, until they are golden brown.
- 14 cup of water should be added to the skillet's bottom. For a further 3 minutes, simmer the meatballs under the lid until they are thoroughly cooked (the internal temperature should be 165° F).
- Using a slotted spoon, transfer the meatballs from the skillet to a serving platter. Serve right away.
Video
Nutrition
Calories: 213kcal | Carbohydrates: 77g | Protein: 34g | Fat: 45g | Monounsaturated Fat: 23g | Trans Fat: 45g | Cholesterol: 107mg | Fiber: 22g | Calcium: 12mg | Iron: 0.8mg
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