Easy Awesome Beer Turkey Meatballs
1 large egg, beaten
1 cup (100 g) panko breadcrumbs
4 tbsp (22 g) grated Parmesan cheese
1 medium-small steamed floury potato (such as Russet), peeled and chopped
1 tbsp (3 g) fresh parsley leaves, finely minced (plus more for serving, optional)
10 1⁄2 oz (300 g) ground turkey meat
Sea salt and freshly cracked black pepper
3 tbsp (23 g) all-purpose flour
3 tbsp (45 ml) extra-virgin olive oil
1 shallot, finely sliced
5 oz (150 ml) good-quality blonde beer
Reprinted with permission from 20-Minute Italian by Andrea Soranidis, Page Street Publishing Co. 2019. Photo credit: Andrea Soranidis
Author Andrea Soranidis Instagram: @thepetitecook Publisher: @pagestreetpublishing
In a large bowl, combine the egg, panko breadcrumbs, Parmesan cheese, potato and parsley. Add the ground turkey, and season generously with sea salt and black pepper. Mix gently, but thoroughly, with your hands to combine all the ingredients.
Take a small piece of the meat mixture, and gently roll it between your hands to form 1-inch (2 1⁄2-cm) meatballs (about 1 full tablespoon [15 g] each).
Place the flour into a shallow dish. Roll the meatball gently in the flour until lightly covered, and arrange it on a baking tray. Repeat the process until all the meat mixture is used.
Heat the extra-virgin olive oil in a large frying pan over medium heat. Add the shallot, and cook until softened, about 2 minutes. Add the meatballs and leave them undisturbed until they are brown on one side. Shake the pan to loosen the meatballs, then turn each one with tongs to brown the other side. Keep turning with tongs until they are completely and evenly browned.
Pour the beer into the pan and cook over high heat for 2 minutes. Cover the pan with a lid and continue to cook for 5 minutes, or until the sauce is reduced to your desired consistency.
Top with extra parsley and black pepper if desired.
Tip: You can also freeze these meatballs for a quick last-minute dinner. Thaw in the fridge overnight before using them.