The Key To MOIST Meatballs? A PANADE.

My friend Josh is a fantastic chef, and recently I asked him how I could get turkey meatballs to be not so dang dry! EVERY time I make turkey meatballs, I regret it because they NEVER come out resembling my moms old school Italian meatballs. Well, I suppose using regular pork and beef would help with that LOL but we’re talking TURKEY MEATBALLS HERE. You want a lean, moist, high protein dinner? I got you.

WHAT IS A PANADE?! That was my response when he told me that panade was the secret.
milk and bread paste.

Yup! you heard that right. So here’s what I used:

  • 2 ounces of bread (I used sourdough)
  • 120 fluid ounces of almond milk (this might vary depending upon your type of bread)

Cut the bread up into small pieces, place in a bowl, and pour the milk over it. Let it soak for about 20 minutes (or until it becomes a paste). The other ingredients:

  • 1lb 99% lean ground turkey
  • 1/2 yellow onion
  • 2 tbs minced garlic
  • 2 egg yolks
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1oz (28g) parmesan-Reggiano

Combine everything by hand in a large bowl, then slowly add the panade to the mixture until well mixed. It’s okay if it’s a little wet! Just make sure that you can roll it into balls. I rolled mine into about 2 inch balls and then arranged on a baking sheet. Bake at 450 degrees for 20 minutes, making sure the tops are browned. This is what they looked like when they came out of the oven:

Nice and browned! Yum.

While those were baking, I cooked some Banza rotini pasta on the stovetop, and grabbed some leftover broccoli that I had in the fridge from meal prep Monday. I tossed in some charred cherry tomatoes, a bit of sauce (Dave’s Gourmet butternut squash is my favorite), added the meatballs, and then tossed with some parmesan cheese.

All the meatballs in totality weighed 607g. So a 150 serving (which was 4 meatballs) was:
31g protein, 7g carbs, and 4.5g fat.