- bread from whole grains - 3 Slices
- milk - 1/4 cup
- of turkey meat - 750 Grams
- green onions, finely chopped - 3 pieces
- small cloves of garlic, crushed - 2 pieces
- chopped fresh parsley - 2 st. spoons
- big egg - 1 piece
- salt - 11/2 Teaspoons
- pepper - 1/2 teaspoonfuls
- Olive Oil - 1 Piece
Grind the bread in the food processor to a crumb. In a small bowl, combine the breadcrumbs and milk for 5 minutes. In a large bowl, combine turkey, onion, garlic, parsley, egg, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper and a mixture of breadcrumbs and milk. To blind 30 meatballs. Put the meatballs on a baking sheet and put in the freezer for 1 hour. With your hands, form a mixture in balls, each equal to 2 tablespoons level; To arrange in one layer on the rim a sheet of baking lined with parchment paper. Store meatballs in a sealed container or closed plastic bag for up to 3 months. Before cooking in a large frying pan, heat the olive oil over medium heat. Fry the meatballs to brown, 5 to 7 minutes. Add 1/2 cup water and cook until 5 minutes.
Servings: 35