When one has less than an hour to get lunch ready, this is one of my favorite go~to recipes. Incidentally, is Gluten Free and Egg free. A few tips before you start : don’t use the leanest ground Turkey (99% lean) or the meatloaf will be too dry. I use QUICK oats and they work well for me. If you use other kind of oats you need to chop it. In the case of steel cut oats, par cook it ahead or they won’t cook in the oven alone.
RECIPE Makes 24 small meatballs
Level : Easy
Time : 1 hour
SOFT TURKEY MEATBALLS
1/2 t baking soda diluted in 1 1/2 T water
1 lb Ground Turkey meat (85% or similar)
3 T unsalted butter
1 small Onion, minced
2 garlic cloves minced
1 T of fresh thyme leaves (whole)
2 T Worcestershire sauce
3 T Quick Oats
2 T Honey Mustard
4 T grated cheese of choice
1 T Nutritional Yeast
1/3 C chopped fresh Parsley
Salt and Pepper to taste
1 C Ketchup
4 T dark brown sugar or Coconut sugar
2 heaping T apple cider vinegar
First Prepare the Glaze so that will cool down by the time the meatballs are ready.
Mix all the ingredients in a small pan. Whisk until the sugar is dissolved over medium heat, about 5 minutes.
For the MEATBALLS
1~Mix the baking soda and water
2~Pour the baking soda water over the meat and incorporate it with your hands. Set aside.
3~Pre heat oven to 350F static
4~Melt butter in a large skillet, add onions and a pinch of salt. Over Medium heat brown the onions, about 10 minutes. Add the garlic and thyme. Cook until fragrant, a few more minutes. Add Worcestershire off heat. Set aside.
5~Over the meat, now add the Oats, the cheese, the Nutritional yeast, Mustard and Parsley. Combine quickly. Add the onion mixture that should have cooled down a bit. Mix well with your hands, incorporating all the ingredients.
6~Divide into 24 meatballs and place them into a baking sheet.
7~With a soup spoon, pour half of the glaze over the meatballs. Reserve the rest.
Bake the meatballs about 20 minutes. Shake the pan and coat the meatballs evenly and bake 15 to 20 min longer until internal temperature reaches 165F. Coat with the remaining Gastrique and bake 3 more minutes.
Serve at once with rice, potatoes or in a sandwich.