Mom's Turkey Tarragon Meatballs
"Mom's been making these forever. My brother always insisted she bring these to every event he had at his home.I never really under stood why as by the time I got to the food they were gone. So I tried them for myself everyone enjoyed them,luckly I tried them when I was making them as they also dissapeared."
photo by dreamchef9936
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
1 batch
ingredients
- 1 egg
- 1 lb ground turkey
- 1 1⁄4 cups fresh breadcrumbs (2 1/2 slices)
- 1⁄2 cup finely chopped onion
- 1 clove garlic, finely minced
- 2 teaspoons tarragon leaves (crumbled)
- 1⁄2 teaspoon pepper
- 4 tablespoons canola oil
- 1 cup chicken broth
- 3 tablespoons lemon juice
- 1⁄4 teaspoon salt (optional)
directions
- Combine egg, turkey,crumbs,onion and garlic with 1 tsp tarragon 1/8 tsp salt& 1/4 tsp pepper.
- Mix well.
- Using a small spoon shape into 30-40 meatballs.
- Brown 1/2 meatballs in 2 1/2 Tbs oil in a large skillet about 6 minutes turning as sides brown.
- Remove to a platter.
- Brown remaining meatball adding rest of oil if needed 2-3 minutes turning as above.
- Remove to platter.
- To the skillet add chicken broth,lemon juice, remaining tarragon, salt if desired& pepper.
- Heat to a low boil.
- You may thicken the broth with cornstarch/water mix if desire or leave it with out.
- Add meat balls to pan coat with sauce.
- Serve as an appetizer or serve over rice or egg noodles.
- Best if prepared a day ahead of time.
- Also freezes well.
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Reviews
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I love this recipe. I just made them today for tonight's dinner. I made a few changes. I used olive oil, I sautéed the onion and garlic prior to mixing it into the meatball mixture. I added a tablespoon of flour to the pan prior to adding the broth, lemon juice and seasonings. Stirred it around a bit until it had a nice light brown color. Then I added in the other ingredients. I also added a little fresh parsley at the end. -
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These are the best meatballs! I tried a similar recipe and it didn't even compare. Great for parties. Ton's of flavor! I wish more people would try this recipe. P.S. I like to bake them in the oven at 400 for 12 min after cooking in pan just to make sure they are done through. -
I really like these meatballs. I do however, change the recipie. I use fresh tarragon and not dried. I also use a ton more tarragon than 2 tsp. The sauce makes it yummy also. This is a recipie that you take and make it your own.
RECIPE SUBMITTED BY
I live in upstate New York (The beautiful Hudson Valley)(Orange/Ulster County)I love to cook, and enjoy watching people enjoy my creations. I love to try different recipes and like trying ones with ingredients or type of cooking most wouldn't think of trying.
