Giant Churkey Balls

Not sure if you have ever seen meatballs this size before but my husband likes his BIG. There’s a reason for this. The bigger the balls, the less time you need to roll em’.

Makes sense right?

I like to use a combo of ground chicken and turkey for these but they are great with either one on their own.  So you can make Turkey Balls, Chicken Balls or a combo special – Churkey Balls.

I threw these together with a simple marinara sauce, some spaghettini and look what happened here. Are these not amazing? I think so.

AND the best part is…..if you have any balls leftover you can put them into your lunch the next day,  make a meatball sammie or just eat them cold from the fridge…..they are that good.

Let’s get these balls in gear.

5.0 from 1 reviews

Giant Churkey Balls

 

Save Print

Ingredients

• 2 lbs of a mix of ground turkey and chicken (or use chicken, turkey or lean ground beef)
• 2 eggs
• 1½ cups fresh bread crumbs
• ¼ cup seasoned dry bread crumbs - I use Italian seasoned crumbs
• 1 tbls worcestershire sauce
• ½ tsp garlic powder
• pinch of kosher salt
• pinch of fresh ground pepper
• 2 tbls fresh parsley, chopped finely
• Your favorite pasta sauce - either homemade or store bought

Instructions

1. Preheat oven to 400F.
2. Spray a 9 x 13 inch casserole dish with olive oil
3. Beat eggs first in a large bowl.
4. Add in balance of ingredients and blend with your hands just until mixed - don't overmix or you will end up with tough balls, nothing worse than TOUGH one.
5. Dampen your hands with a bit of water
6. Form into large meatballs - about 2 inches in diameter - 3 oz each
7. Place into casserole dish - you should have about 10 to 12 meatballs
8. Bake for 25 to 30 minutes, or until browned and done in the centre
9. Remove from oven and let sit for 10 minutes to allow the juices to absorb back into the meatballs
10. Drop meatballs into a bubbling pot of sauce and let simmer for 15 minutes.
11. Serve with pasta and grated parmesan cheese if desired.

3.3.3070

Follow