Smoked Peppercorn Sage Turkey Meatballs


1 lb lean ground turkey (you can also mix do part turkey, part pork sausage)
1 onion, finely chopped
1 egg, beaten
1 cup Panko (bread crumbs), soaked in a splash or two of milk
3 Tbsp Smoked Peppercorn Sage Rub
2 tsp Dried Parsley Leaf
2 cloves garlic, finely chopped
1/2 tsp Salt
1/2 tsp Cayenne Pepper
1 Tbsp olive oil


Preheat oven to 400 degrees F while heating the oil in a large sauté pan over medium-high heat. Add the chopped onion and garlic. Cook, stirring often, until ingredients are softened, onions becoming translucent, but not quite browned. Transfer ingredients to a large bowl and allow to cool.

To the bowl add the ground turkey, egg, breadcrumbs, Smoked Peppercorn Sage Rub, Parsley, Cayenne and Salt.  Mix together by hand until ingredients are just combined. Take small scoops of the mixture and roll into 1-inch balls, placing each on a parchment-lined baking sheet, close together but not touching.

Bake meatballs in the oven until browned and cooked through, about 15-20 minutes. Transfer from baking sheet to serving platter.

Alternate method: start cooking the meatballs by browning in a skillet and moving them to cookie sheets in the oven after the outside of the meatballs are brown and crisped.

Serve alone or with a quick cream sauce!