Turkey Meatballs with Porcini, Raisons, and Pine Nuts
. Packed with savory porcini powder, sweet golden raisins, and buttery toasted pine nuts, they strike the perfect balance of earthy, sweet, and nutty. Soaked bread and sautéed onions keep them tender, while a light flour dredge gives them a golden crust when pan-fried.
Turkey Meatballs with Porcini, Raisins, and Pine Nuts
Servings: 2
Ingredients:
- 1 1/2 tbsp extra-virgin olive oil
- 1 medium onion, finely chopped (about 3/4 cup)
- 4 slices dried white bread
- 1–2 cups milk
- 3 lbs ground turkey
- 3 large eggs, well beaten with a pinch of salt
- 2 tbsp chopped fresh Italian parsley
- 1 1/2 tbsp porcini powder (from 1/4 cup dried porcini)
- 1/2 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 3/4 cup golden raisins, plumped in warm water and drained
- 3/4 cup pine nuts, toasted and cooled
- 1 cup (or more) all-purpose flour
- 2 cups (or more) vegetable oil
- Salt, for sprinkling
Instructions:
- Prepare the Onion and Bread: Heat olive oil in a skillet over medium-high heat. Add onion with a pinch of salt and cook until sizzling. Lower heat and cook 4–5 minutes until soft. Let cool. Soak bread in milk 4–5 minutes, then squeeze out excess liquid, leaving about 1 cup moist bread.
- Mix the Meatball Ingredients: In a large bowl, loosen ground turkey. Add eggs, parsley, porcini powder, salt, pepper, raisins, pine nuts, and cooled onions. Break up soaked bread and mix gently by hand until evenly combined.
- Shape and Coat the Meatballs: Spread flour on a baking sheet. Shape mixture into 2-inch balls and roll lightly in flour. Place on a separate sheet. Repeat until all are formed.
- Fry the Meatballs: Heat vegetable oil in a large skillet to at least 1/3-inch depth. Fry meatballs in batches, 1–2 minutes per side, turning until golden all over, about 6 minutes. Transfer to a baking sheet and sprinkle with salt.
- Serve or Finish in Sauce: Serve with their golden crust, or for a tender finish, simmer in marinara sauce for 45 minutes at 300°F.
