Sourdough Discard Thanksgiving Turkey Meatballs Recipe

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Sourdough Discard Thanksgiving Turkey Meatballs Recipe

These moist, savory, and herby meatballs beautifully combine the best parts of Thanksgiving dinner (the turkey and the stuffing) in an easy, budget-friendly dish that's worthy of a holiday meal.

Course Main Course

Cuisine American

Keyword Sourdough Discard Meatballs, Sourdough Meatballs, Sourdough Meatballs Recipe, Thanksgiving Meatballs, Thanksgiving Meatballs Recipe, Thanksgving Turkey Meatballs

Prep Time 20

Cook Time 20

Servings servings

Calories 284kcal

Author Faith Gorsky

Ingredients

2 tablespoons unsalted butter
1 cup diced yellow onion
1/2 cup diced celery
2 cloves garlic (crushed)
1 pound ground turkey
1 large egg
1 ounce freshly-grated parmesan cheese
1/2 cup unseasoned breadcrumbs
1/2 cup sourdough starter or discard (1/2 cup is about 128 grams)
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh sage
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon poultry seasoning
1 tablespoon extra-virgin olive oil
Sourdough pan gravy (optional; for serving)

US Customary - Metric

Instructions

Sauté the aromatics. Add the butter to a small-medium skillet over medium heat. Once melted, add the onion and celery, and sauté until softened and just starting to slightly brown in spots, about 5 minutes. Turn the heat down to low, add the garlic, and cook 1 minute, stirring constantly. Cool to lukewarm, about 10 minutes.
Prep. Preheat the oven to 400F. Get out a large baking tray and optionally line it with foil for easy cleanup. Brush the oil evenly on the tray or on the foil.
Make the meatballs. Add the cooled onion mixture, turkey, egg, cheese, breadcrumbs, discard, rosemary, thyme, sage, salt, pepper, and poultry seasoning to a large bowl. Use your hands to combine. Divide the meat mixture into 20 portions, roll each into a ball, and arrange them on the prepared tray (TIP: the mixture will be sticky; you can dampen your hands with water or oil them to help prevent it from sticking). Roll the meatballs around to coat them lightly with the oil on the tray.
Bake. Bake until the meatballs are light golden brown on the outside and cooked through, about 15 to 20 minutes, flipping once halfway through to brown both sides. (TIP: When they're done they should register an internal temperature between 160 to 165F on an instant-read thermometer.)

Notes

Recipe Yield and Serving Size: This recipe makes 20 meatballs for a total of 5 servings. Each serving is 4 meatballs.
Nutrition Information: The nutritional information for this recipe was calculated without the optional sourdough pan gravy for serving.
Storage: Cool to room temperature, and then store in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.

Nutrition