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I was raised in a household where weekends ment Sunday gravy - thats tomato sauce in my family.
My Grandmother Nana Nette made a killer meatball.
I tried to recreate that magic with my birdball recipe.
Instead of a combination of Veal, pork and beef we are using super lean turkey and chicken breast. The secret to keeping these suckers moist and juicy is that they are cooked in a cupcake tin. This process really locks in the moisture and flavor. Nobody likes a dry meatball
The infamous original birdball recipe
20 oz of 99% lean ground turkey breast
1lb of 98% lean ground chicken breast ( can't find chicken this lean ? Just double the turkey)
1/2 cup bread crumbs
1/2 cup romano cheese grated
use the seasonings of your choice but I use
garlic powder, onion powder, salt and pepper
preheat oven to 400
hand mix and form large balls big enough to fit in a full size muffin tin (makes 12 /14 balls)
bake 20 min
1 Weight Watcher smart point each on blue or purple plan. 2 points on ww green plan
Thes suckers are great on the grill. We sometimes make a double batch, one for birdball burgers and straight up original birdballs.
Use them in burritos, salad, soup, omletes on top of pizza ... endless possibilities
My first appearance on live TV. Cooking live on The Rhode Show