Meatballs. Meat and balls. Could that get any more phallic?
I recently made a batch of meatballs from Martha Stewart's recipe book, Dinner at Home (You can find it here). This recipe calls for some unusual and slightly expensive ingredients, and as no one has yet named me heir to their fortune, I chose to improvise a few substitutes based on what I had in my kitchen. I also changed a few elements to cater to my tastebuds, so this is my adaptation!
These meatballs came out with a wonderfully light and zesty flavor, and because the main ingredient is 99/1 ground turkey, they came out with very tiny waists. Even Eric approved of these, and that man has a very sophisticated and particular palate. I'm proud.
Here is what you do:
Combine 1 pound ground turkey, about 4 strips of bacon chopped finely, 1 egg and 1 yolk, ½ an onion, 2 cloves of garlic, and 1 tbsp rosemary in a large bowl. Feel free to use your hands and enjoy that weird, squishy feeling. This helps to really blend all the elements.
Next, add a pinch of salt, a pinch or two of black pepper, and 1 tsp lemon zest. This time you can use a spatula to combine everything, if using your hands is too freaky.
Everything will feel a bit slimy, so this next part can be a little challenging, but it's oh so fun. Mold the mixture into 1-inch balls; you should end up with about 20. More or less is fine, depending on what size you're going for.
Once the balls are all formed, fry them in a skillet with olive oil, about half an inch deep. They'll take about 10 minutes to cook all the way through.
Once you're done, you can serve them solo (which is what we did) or use them in pasta, or served as appetizers with barbecue sauce.
Here is how we ate them, with cheesy bread and green beans:
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