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This Genius 'Breadcrumb Technique' Is the Key to Making Super Moist Turkey Meatballs

Scott Mowbray and Anne Taylor Pittman, coauthors of 'The Global Pantry' cookbook, share their recipe for Garlic and Herb Turkey Meatballs

<p>FRED HARDY II</p> Scott Mowbray and Anne Taylor Pittman’s Garlic and Herb Turkey Meatballs

FRED HARDY II

Scott Mowbray and Anne Taylor Pittman’s Garlic and Herb Turkey Meatballs

Anne Taylor Pittman and Scott Mowbray have some tricks for turning turkey from dreary to cheery.

“Turkey can be bland and dry, until you use our breadcrumb technique,” says Pittman, who teamed up with the fellow James Beard Award winner for their cookbook, The Global Pantry.

The chefs make homemade breadcrumbs from chopped white bread, combine them with evaporated milk and wait for the crumbs to absorb all that moisture before adding it to ground turkey.

To amp up the "super lean and mild in flavor" turkey even more, they add an easy glaze to the meatballs.

Related: Sohla El-Waylly's Eggplant Parmesan Recipe Is Done All in One Pan — and in Just 30 Minutes

“We brush oyster sauce onto the meatballs to give them a lovely golden-brown color and add more meaty flavor," says Mowbray.

The final dish is “garlicky, rich in umami savoriness and slightly buttery-tasting,” adds Mowbray.

Scott Mowbray and Anne Taylor Pittman’s Garlic and Herb Turkey Meatballs

Cooking spray

2 oz. soft white bread (such as Cuban bread, French bread or hoagie rolls)

⅔ cup evaporated milk (from 1 [12-oz.] can)

1 lb. ground turkey breast

¼ cup chopped fresh flat-leaf parsley

1 tsp. kosher salt

½ tsp. freshly ground black pepper

½ tsp. dried oregano

1 large garlic clove, finely grated

1 large egg, lightly beaten

1 Tbsp. oyster sauce

2 tsp. tap water

1. Preheat oven to 400°. Line a large rimmed baking sheet with aluminum foil; coat foil with cooking spray.

2. Tear bread into 1-inch pieces, and place in a food processor; pulse until coarse breadcrumbs form, about 10 pulses. Transfer to a large bowl, and stir in evaporated milk. Let stand until breadcrumbs absorb milk, about 5 minutes.

3. Crumble turkey into the bowl with breadcrumbs. Add parsley, salt, pepper, oregano, garlic and egg. Combine mixture with hands until well blended. (The mixture will be very soft.) Using a 2-tablespoon cookie scoop, scoop mixture onto prepared pan to form 20 meatballs.

4. Bake in preheated oven until a thermometer inserted into a few test meatballs registers 165°, 10 to 12 minutes. Remove from oven. Preheat oven to broil.

5. Stir together oyster sauce and water in a small bowl; brush over meatballs. (It will not seem like enough, but it’s just the right amount.) Return to oven, and broil meatballs until lightly browned, 1 to 2 minutes.

Serves: 4
Active time:
 15 minutes
Total time:
 30 minutes

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