1- 1.25lbground turkeyI just used the whole pack, sometimes the weight ranges
3tbspred wine vinegar
1tbspdried basilcan sub minced fresh basil
2tbspgarlic powder
2tbsponion powder
1tbspdried parsleycan sub minced fresh parsley
2tspdried oregano
1/2tspkosher salt
1egg
1/3cupbread crumbs
1tbspmilk or half and halfoptional, skip this if you don't have milk or half and half. Don't use dairy-free alternatives
Oil for pan
Instructions
In a bowl, combine all of the ingredients, except for the bread crumbs, milk and oil. Use washed hands to mix all of the herbs and seasonings into the meat until fully combined. Wash your hands and set the bowl aside.
In a separate bowl, mix the bread crumbs and the milk until the milk is absorbed by the bread crumbs. Then, add the bread crumb mixture to the meat mixture and use your hands to fully combine again.
Roll the meat into 1-2 inch balls until you run out of meat. This should yield around 20 balls.
Heat a skillet on medium high heat and season generously with oil.
Once the oil is shimmering, add as many balls to the pan as you can without over crowding it. None of them should be touching. After 2-3 minutes, flip them. The side that was touching the pan should be golden brown or charred. Repeat with the other side and let it sear for 1-2 minutes. Then, put the lid on the pan and let it cook for 5-7 minutes, until the inside of the meatball is no longer pink and the internal temp is at least 165 degrees. If using an internal thermometer, test the meatball in the center of the pan because that one doesn't get as much heat as the ones on the edges.
Repeat this cooking process until all of the meatballs are cooked. Serve immediately! Save leftovers up to 4 days in an air-tight container in the fridge.