Meatballs · Baked Turkey
Baked Turkey Meatballs
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Before you start
Gather your ingredients
Swaps for panko
Instead of breadcrumbs
- Panko and dry breadcrumbs: The same amount, either way. Panko is lighter and crunchier; fine crumbs make a denser, more even coating and a firmer binder.
- Crushed crackers or cornflakes: The same amount. Crackers are saltier (cut other salt); cornflakes are extra crunchy and slightly sweet.
- Rolled or quick oats: The same amount. A moist, tender binder; they don't crisp like crumbs.
Swaps for whole milk
Instead of milk
- Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
- Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
- Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.
Cooking for an allergy? Check every label.
Swaps for egg
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
Cooking for an allergy? Check every label.
Swaps for parmesan
Instead of parmesan
- Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
- Grana Padano: The same amount. Milder and a little softer, very close otherwise.
- Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.
Cooking for an allergy? Check every label.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
Swaps for italian seasoning
Instead of Italian seasoning
- Homemade blend: For 1 tsp: ½ tsp dried oregano, ¼ tsp dried basil, ¼ tsp dried thyme (a pinch of rosemary if you have it). The same thing.
- Herbes de Provence: The same amount. Similar, often with lavender; a little more floral.
- Dried oregano alone: The same amount. Stronger and simpler.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
Step 1 of 7
Heat the oven to 400°F. a rimmed sheet pan with parchment and brush it with the oil.
Line (how to line a pan)
Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid400°F
Step 2 of 7
Stir the panko and milk together in a large bowl and let it soak until soft.
Step 3 of 7
Add the egg, parmesan, garlic, parsley, Italian seasoning, salt and pepper and mix well.
Step 4 of 7
Add the turkey and mix gently with your hands just until combined. Overmixing makes meatballs tough.
Step 5 of 7
Wet your hands and roll the mixture into 1 1/2-inch balls (about 2 tablespoons each). Set them on the pan with a little space between.
Step 6 of 7
Bake until lightly browned and 165°F (74°C) in the center of a large meatball.
165°F
Step 7 of 7
Serve as is, or the baked meatballs in warm marinara for 5 minutes to soak up the sauce.
simmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidAll done
Enjoy!
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