Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

turkey & pork meat ta balls

(1 rating)
jmas avatar
Recipe by
JM Avallone
@jmas
earth, VA

one day I came home with my turkey for tacos and found I grabbed the turkey with Italian seasoning now I have used this with tacos but decided to make meat ta balls as I had a pound of pork in the freezer. you will see you do not brown these first did you all know this dries them out? I got so tired of getting my arms spit on with hot grease or having to clean my oven so I did some research and found a chef that said stop browning your balls your drying them out so I tried it and yes I have been drying mine out all these years oh my so much easier.

►
(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For turkey & pork meat ta balls

  • 1 lb
    ground pork
  • 20 oz
    ground turkey, italian style
  • 1
    egg
  • 1/2 c
    chopped onion
  • 1/4 c
    parmesan cheese, use a high quality cheese
  • 2 clove
    roasted garlic 2-4 cloves or to your tase
  • 1/2 c
    panko bread crumbs, italian style
  • 1 jar
    spaghetti sauce, or homemade

How To Make turkey & pork meat ta balls

  • 1
    roast garlic & saute your onion to your liking let cool, beat egg with roasted garlic and onion. I do this so it will incorporate better.
  • 2
    get your sauce ready on the stove heat to a gentle simmer covered.
  • 3
    gently mix your turkey & pork together one of the tricks to a light meatloaf or ball is to mix the meat as gently as possible no firm squishing allowed, I just use my fingers like i am tossing a salad.
  • 4
    gently mix in your egg, garlic and onion, now gently fold in your cheese and panko or bread crumbs. I have to confess I do not measure my cheese or panko so this is approximate. add just enough filler (bread) so it will just hold together lightly, the cheese a little more or less will not hurt this.
  • 5
    roll into the size balls your family desires, gently drop into sauce, you will not brown these and want them to cook low and slow.
  • 6
    serve with your favorite past or make a meatball sub last night I grilled some eggplant and put a ball on top with some sauce and sprinkled some cheese ended up with eggplant parm with out all the breading
  • 7
    my times are subject on how fast you move or if you have done your onions and garlic the day before I do. I found they did not need anymore spices or herbs as the panko had it included as did the meat and the sauce. you can add leeks, mushrooms, whatever you like just do not over power the meat.
  • 8
    Tip: of course you can eat this now but I prefer to eat this the second day just so the flavors marry. I will also take several paper towels and lay them across the top of the sauce a couple of times as you will find the pork has let off some fat, the towels will grab right onto the fat with out pulling off much sauce at all. this is not necessary but at the end of the day if it taste good with out fat why eat it.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT