These meatballs are friendly for Egg Allergies.
I changed a basic meatball recipe to a healthier version for my daughter who is allergic to eggs, and they are pretty darn good!
1 lb. ground white turkey (hormone-free)
2 slices of any whole grain organic bread
About 1-2 Tbsp dried basil
(eyeball it and put as much as you like)
About 1 tsp Lawry’s Salt--or any mixed seasoning
(again, season to your liking and add whatever spices you fancy)
About ½ cup grated parmesan cheese
About ½ cup raw wheat germ
About 1 to ¾ cup organic milk
(any kind is fine---soymilk, almond milk, etc…)
Preheat oven to 350 degrees F.
Line a large baking sheet with parchment paper.
Get a large bowl. Tear up the bread into small pieces, (I tear off the crusts and discard them.) Put the bread in the bowl with the seasonings, and dry ingredients. Mix with a fork and slowly add little bit of the milk. Use the fork to mash and mix, slowly adding more milk until everything starts to look very moist (not soupy, just very wet, sort of like the consistency of ricotta cheese.)
Next add all the ground turkey. Make sure your hands are clean and dig in with one hand. Squish, Squeeze, and mix well. The meatdough will seem sticky, so you will need to have your faucet running a little bit or have a bowl of water handy to wet your fingers to form the balls and to keep the meat from sticking to your fingers. Form into 1” or 1 ½” balls.
Place on the lined baking sheet. I made about 16, nicely sized ones.
Bake for about 25 minutes or until they appear done, usually white and no longer pink in the middle.
When they were done, I put 3 meatballs on a sliced hoagie already lined with Italian tomato sauce, drizzled on more sauce, and then finished it off with shredded mozzarella cheese. Then I broiled them in the oven on a separate baking sheet until golden and bubbly.
I was one very happy bee!