TURKEY MEATBALLS

Martina McBride and I made these on my cooking show, Kimberly’s Simply Southern. Martina is a wonderful cook, and we had such fun in the kitchen together. Pecans give these meatballs a deep, rich flavor. Sometimes ground turkey can be a little dry, but sourdough bread soaked in buttermilk keeps these meatballs moist.

Makes 12 meatballs

1 CUP TORN SOURDOUGH BREAD, FROM ABOUT 6 SLICES, CRUSTS REMOVED

½ CUP BUTTERMILK

1 POUND GROUND TURKEY

⅓ CUP PECAN PIECES, FINELY CHOPPED

1 EGG

1 TEASPOON ONION POWDER

2 GARLIC CLOVES, MINCED

1 TABLESPOON FINELY CHOPPED FRESH PARSLEY

1 TABLESPOON FINELY CHOPPED FRESH BASIL

½ TEASPOON SALT

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

¼ CUP VEGETABLE OIL

HOMEMADE TOMATO SAUCE OR YOUR FAVORITE TOMATO SAUCE

1. Preheat the oven to 350˚F. Line a rimmed baking sheet with foil.

2. Place the bread in a small bowl and add the buttermilk to soak.

3. Combine the turkey, pecans, egg, onion powder, garlic, parsley, basil, salt, and pepper in a large bowl. Remove the bread from the buttermilk and gently squeeze out the excess liquid. Add the soaked bread to the turkey mixture and discard the buttermilk. Using your hands, mix all the ingredients well. Divide the mixture into 12 portions and roll each one into a meatball.

4. Heat the oil in large heavy-bottomed skillet over medium-high heat. Working in batches, fry the meatballs until golden brown on all sides, 2 to 3 minutes. Drain the meatballs on paper towels.

5. Place the meatballs on the prepared baking sheet and bake until thoroughly browned and cooked through, 10 to 12 minutes. Serve with warm tomato sauce on top or on the side for dipping.

SOUTHERN SIMPLE: Use these meatballs in a big sub sandwich with tomato sauce and provolone cheese. Pack ’em up for a picnic. My Schlappy loves meatball subs!