I’m always trying to improve turkey meatballs; I think I finally succeeded ~ thanks to ground chicken, fennel seed, and buttery garlic crackers.
Am I the only person who doesn’t like a lot of fillers in meatballs? It seems they always end up mushy with a mealy consistency. I like them drier ~ firm and meaty ~ no eggs, no milk, no breadcrumbs, and definitely no Parmesan cheese. Just several crumbled crackers for binding and a plethora of seasonings.
Serve these meatballs your favorite way ~ as an appetizer for dipping with blue cheese or ranch dressing, or for dinner as your main dish with pasta and sauce or mashed potatoes and a little gravy.
These chicken turkey meatballs are a real winner: cheap, nutritious, low in fat and tasty!
Ritzy Chicken-Turkey Meatballs
1 pound ground chicken1 pound ground turkey
1 medium onion, chopped
12 Ritz Garlic Butter Crackers, crushed
2 teaspoons garlic powder
1 teaspoon fennel seed, ground
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon salt
½ teaspoon seasoned pepper
1 tablespoon Worcestershire sauce
Preheat oven to 350 degrees.
Mix all ingredients in a large bowl.
Form into meatballs.
Place on baking sheet.
Bake for approximately 20 minutes until golden brown.
Makes about 20 meatballs.
Serve your way…