Tonight I made some little turkey meatballs that had almost as much matzoh meal in them as turkey, and cooked them in soup. The soup was good, but the meatballs had the most perfect texture, slightly grainy, soft but not too soft, chewey but not too chewey. And I didn’t think they’d be too photogenic, but they look OK:
Meatball in soup
Meatball cut
Turkey meatballs on a plate
Here’s the recipe:
- approx. 2/3 cup matzoh meal
- 1/2 pound ground turkey
- 1 egg
- 2 TBLS – 1/4 cup half & half or milk (I used soy half & half, because that’s what I had)
- salt, pepper, and a few grates of nutmeg
- 1 TBLS chopped parsley
- 2 tsp. – 1 TBLS veg. oil for frying
Pour the matzoh meal into the bowl of a stand mixer. Add the egg and mix with a fork. Add the half & half, seasonings and parsley. Mix with the paddle beater until all is well combined. If you don’t have a stand mixer, or don’t want to use yours for this small of a batch, I am sure you could mix everything with the fork and your fingers. Roll into walnut sized balls and place on a plate. Heat the oil in a skillet and brown the meatballs in it – I only browned two sides because I knew I was going to cook them in soup. If you’re going to eat them as meatballs, brown two sides, then add a little water or broth to the skillet, cover tightly and steam for about 10 minutes.
