For a long time, I’ve only used one recipe for meatballs. It was from Kraft. It wasn’t until I saw Alton Brown’s recipe that I decided I need to step away from the extremely easy recipe to something with more flavor. Don’t get me wrong, it’s a great basic recipe. However, I didn’t want to compromise the flavor of the meatballs since I was not using cheese, so I used AB’s recipe.
I saw Alton Brown’s recipe and thought I should try it. However, he used ingredients that I didn’t have on hand at the moment, so I improvised. I also tried to keep this dairy free by omitting the parmesan cheese that was added. Although I started off with the Kraft recipe in mind, I think the result was more of a mish mosh of both recipes. End result was a great tasting meatball.
made by
inspired by Alton Brown/Food Network and Kraft
ingredients:
directions:
inspired by Alton Brown/Food Network and Kraft
ingredients:
- 1 lb ground turkey
- 1 egg, lightly beaten
- 1/4 cup panko or plain bread crumbs
- 1/2 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 1/2 tsp dried parsley
- 1 tsp garlic powder
- cooking spray
directions:
- Preheat oven to 400° F.
- In a bowl, combine all ingredients, except for the cooking spray.
- Line a baking sheet with foil, spray with cooking spray.
- Shape and roll the meatballs into balls about 1.5" in diameter. Place on baking sheet and bake in preheated oven for 20-25 minutes, or until fully cooked through.
Pin It
