What you need:
- 1/3 of a 20oz package of ground turkey
- 3 sausages
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of basil seasoning
- 1 teaspoon of salt
- 1 large egg
- 3 slices of gluten free bread
- 2 cups of milk, to soak the bread in
- 1 stalk of celery, finally chopped
- 1/2 of a medium yellow onion, finally chopped
First things first, since you are using sausage you want to make sure you make a slit in the encasing and you want to take the meat out of the encasing. It gets pretty sticky so be prepared if you don’t like things sticking to your fingers. The next step you want to take is to get the bread soaking in the milk. This is just to soften the bread and add a little extra to the meatballs. Don’t let them soak for too long you want the bread soggy but not overly soggy. Just a few minutes will do fine. After that take your onion and finely chop that as well as the stalk of celery. If you want to do it quickly you can use a food processor to save some time.
Once the bread is soaked you want to drain the milk out of the bowel. Just a tip use a bowel big enough that you can just add the other ingredients right in. You want to make sure you take your hands and squish up the bread and break it up a little bit before adding the meats into it. Add the ground turkey right into the bowel in addition to the sausage, but break it up in pieces as you add it. Crack the egg and put it right on in there with everything else. Add in the onion and the celery. Next thing to do is add the seasonings into there and then be prepared for your hands to get really messy! Get your hands right on in there and mix everything all together.
While you are mixing everything preheat your oven to 375 degrees. You can roll up your meatballs and place them on the tray while your oven is heating up. If you have one of the newer ovens they pre-heat pretty quickly to that temperature as the standard temperature when you turn the oven on is 350. Make sure you have a big enough tray that they can be spaced out and not cramped.
Once you’ve got them on the tray and your oven is ready just pop them in there. Set a timer for 30 minutes and get working on whatever side dish you want to make with these. They can be served the classic way on top of pasta. They can be eaten in a meatball sub. They can also be eaten on their own with some vegetables or a salad. The choice is entirely up to you. After 30 minutes you will want to check them and if they aren’t quite ready leave them in there for a good 5 to 10 minutes longer. Do not leave them in for more than 40 minutes or you will see some burning start to happen.
Once they have time to cool ever so slightly peel them up and plate them however you choose to eat them. I chose to just put them in a bowel with some tomato sauce and sprinkled some cheese on top. Then eat up and enjoy!