Baked pork and turkey meatballs

Name: Baked pork and turkey meatballs
Ingredients: 600 g boneless pork shoulder; 500 g turkey breast; 2 large potatoes (400 g); 1 head of garlic (40 g); 2 eggs; 4 tablespoons breadcrumbs; 15 g fresh dill; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon paprika; 30 ml oil

Appetizers - Baked pork and turkey meatballs by Francesca B. - Recipia

Baked pork and turkey meatballs brown at 200°C, with soft centers. Finely grated potato holds them together, and their flavor and texture are close to everyday fried meatballs, except these all bake on one tray. I save a few for breakfast and eat them cold with telemea. Prep: 20 minutes. Cook: 50 minutes. Rest: 15 minutes. Total: 85 minutes. Serves: 6. About 490 kcal and 43 g protein per serving.

Ingredients

600 g boneless pork shoulder
500 g turkey breast
2 large potatoes (400 g)
1 head of garlic (40 g)
2 eggs
4 tablespoons breadcrumbs
15 g fresh dill
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon paprika
30 ml oil

Preparation

1. Pat the turkey breast dry with a paper towel. Cut it into pieces that will fit in your meat grinder and grind it together with the pork shoulder. 2. Peel the potatoes, rinse them and grate them finely. Peel and rinse the garlic, then put it through a garlic press. 3. Put the meat, potatoes and garlic in a bowl. Add the eggs, breadcrumbs, dill, salt, pepper and paprika, then mix well. Chill the mixture for 15 minutes. 4. Preheat the oven to 200°C. Line a baking tray with parchment paper, shape the meatballs and arrange them on the tray. Drizzle them with 30 ml oil. 5. Bake the meatballs for 45-50 minutes, until browned.

Notes

The meatballs keep in the fridge for up to 3 days, and the mixture can be prepared ahead and kept chilled. If the grated potatoes release a lot of liquid, squeeze them lightly; larger meatballs may need the full baking time. Choose pork shoulder with a little fat, since turkey breast is lean and a mixture that's too lean can turn out dry. I serve them with tomato and cucumber salad. Regular breadcrumbs can be replaced with the same amount of gluten-free breadcrumbs; the mixture contains egg.