Herbed Meat Balls.
1 1/2 lbs. ground turkey
1 tsp. fresh minced garlic
1 tsp. teaspoon rubbed sage (or less)
… 1 tsp. dried rosemary (or less)
1 tsp. dried thyme (or less)
3 egg whites, beaten
2 tsp. Braggs liquid aminoes
1 tsp. olive oil, for browing the meatballs
In a medium sized plastic bowl, mix turkey garlic, dried sage, dried rosemary, and dried thyme. Beat together egg and Braggs liquid aminoes, and pour over turkey. Wash hands, then use your hands to mix the herbs, and egg mixture into the ground turkey. (Try not to overmix, just squeeze together until it’s combined.)
Use a spoon to scoop out same-size pieces of meat and form into individual meatballs by rolling them between your hands. (The mixture will be soft, but it will firm when the turkey is cooked.) When all meatballs are rolled, heat 1 tsp olive oil in a large non-stick frying pan. I fit all the meatballs in one pan, but if your pan isn’t big enough cook them in two batches because you need enough room to turn them constantly as they’re cooking.
Brown meatballs over medium heat, turning every few minutes to a new side, until all meatballs are well browned and done through, about 15 minutes. Serve hot.
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