by Jestei
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2 tablespoons olive oil Ask a question about this ingredient
1 small onion or 2 shallots finely chopped Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
1/2 cup bread crumbs (i have also used matzoh meal in a pinch) Ask a question about this ingredient
1 cup finely grated good Parmesan cheese Ask a question about this ingredient
2 tablespoons heavy cream (whole milk is ok) Ask a question about this ingredient
1 Egg, lightly beaten Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
1 dash black pepper Ask a question about this ingredient
1 tablespoon Chopped fresh basil Ask a question about this ingredient
1 pound Dark Turkey meat Ask a question about this ingredient
In a large deep frying pan, sauté the onions and garlic over a low flame until very soft, then add to the other ingredients. Mix well with hands. Form 1.5 inch diameter balls, turn flame to medium and add more olive oil to pan as needed and drop them carefully in pan. Keep balls moving so that they brown nicely on every side, and watch flame. Add more oil as needed. Eventually you will know when they are done; but first time check internal temperature of test meatball and remove to plate with paper towel when meat therm. reads 160.
Ask a question about this stepThere is no turkey listed in this recipe. Am I reading it wrong?
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
sorry fixed it!