Turkey Pesto Meatballs – Easy, Homemade Recipe - To Taste (2024)

FAQs

What are the ingredients in cooked perfect turkey meatballs? ›

Ingredients: turkey, water, onions, mechanically separated turkey, textured soy flour, bread crumbs (wheat flour, salt), less than 2% of: spices, dehydrated onions, garlic powder, sugar, salt, natural flavors, maltodextrin, soy protein concentrate, sodium phosphate.

Commercially ground turkey also has a finer texture than beef or pork, which is why it cooks up mushy. The fine consistency also means the meat has a harder time holding on to moisture.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

Allowing your meatballs to cook on the stove in a simmering sauce is a great way to flavor the meatballs and the sauce. Whether you are cooking your own meatballs or you bought them, you'll end up with the most tender meatballs. As they simmer, they will soak up so much of that delicious tomato sauce.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Milk Provides More Than Moisture

Not only does added fat provide loads of immeasurable flavor, but meatballs made with a little extra fat are also sure to stay nice and moist throughout the cooking process.

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

What to use in meatballs instead of breadcrumbs? ›

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Baking soda, otherwise known as sodium bicarbonate, appears often in köfte recipes. It raises the PH level of the meat, making it harder for the meat's protein molecules to bond. This in turn allows the meat to retain water as it cooks. And more water means a moist meatball.

Use a Mix of Beef and Pork

Sure, spices add a lot of flavor to meatballs, but it's the fat in the meat that makes them so juicy. Use a 50/50 mix of beef and pork as your base, or try a blend of beef, pork and veal.

The Key to Tender Meatballs

This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough. (Eggs also contribute to tenderness, so don't skip them!)

Ingredients. Beef And Pork, Water, Textured Soy Flour, Bread Crumbs (Wheat Flour, Salt), Soy Protein Concentrate, Less Than 2% Of: Parmesan Cheese (Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Oregano, Basil, Black Pepper, Natural Flavors, Salt, Dextrose, Sodium Phosphate.

TURKEY, MECHANICALLY SEPARATED TURKEY, WATER, TEXTURED SOY FLOUR, GRATED ROMANO & PARMESAN CHEESES (GRATED ROMANO CHEESE MADE FROM SHEEP'S AND COW'S MILK, SALT, ENZYME], GRATED PARMESAN CHEESE [MILK, SALT, ENZYME), CONTAINS LESS THAN 2% OF THE FOLLOWING: BROWN SUGAR, SALT, DEHYDRATED ONIONS, YEAST EXTRACT, SPICES, ...

Mix turkey, bread crumbs, Parmesan cheese, egg, parsley, and salt together in a large bowl. Form meat mixture with wet hands into balls about 1 1/2 inches in diameter without handling or packing too hard. Bake in the preheated oven until browned, about 20 minutes.

Cooked Perfect^® Meatballs are fully cooked — just heat and serve. Please follow the directions below for heating. All times are from a frozen state; reduce time if thawed.