Turkey Meatballs (With Italian and Israeli Influences)
As they keep a kosher household, and kashrut law states you cannot combine milk and meat together in a preparation, Phillip Foss and his wife devised a simple way to keep these meatballs moist without the addition of the usual milk and/or cheese: by adding Coca-Cola (a great option if your child is lactose-intolerant). These meatballs are loved by their girls with spaghetti, bread and rice.
MAKES ABOUT 24 MEATBALLS
¼ medium onion, peeled, small dice
1 teaspoon minced garlic
1 teaspoon olive oil, plus more for frying
1 pound ground turkey
1/2 cup fine bread crumbs
¼ cup fresh parsley, chopped
1/2 teaspoon cinnamon
¼ cup Coca-Cola
Salt and pepper
In a small skillet over medium heat, saute onion and garlic in 1 teaspoon olive oil until translucent and tender. Cool completely and mix with remaining ingredients.
Form a small amount into a patty, saute and taste for seasoning, adding more salt and pepper if necessary. Form remaining meat into 1½-inch balls and saute in large skillet, turning frequently, until browned on outside and no longer pink on inside.
Serve in a sandwich or over rice, pasta, vegetables and even salads.
Phillip and Keni Foss
Nutrition facts per meatball: 44 calories, 2 g fat, 1 g saturated fat, 24 mg cholesterol, 2 g carbohydrates, 4 g protein, 50 mg sodium, 0 g fiber