I frequently make these meatballs during the summer when basil is bountiful in my garden.
2 tablespoons olive oil
2 shallots, chopped
2 garlic cloves, minced
1 cup mayonnaise
1 cup tightly packed chopped fresh basil
1/4 cup chopped fresh parsley
1/4 cup small capers, drained and rinsed
2 garlic cloves, minced
1 large shallot, chopped
2 teaspoons herbes de Provence
Salt and freshly ground black pepper to taste
1 large egg
1/2 cup plain breadcrumbs
11/4 pounds ground turkey
Vegetable oil spray
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a small skillet over medium-high heat. Add shallots and garlic, and cook, stirring frequently, for 3 minutes, or until shallots are translucent. Combine shallot mixture, mayonnaise, basil, parsley, capers, garlic, shallot, herbes de Provence, salt, and pepper in a mixing bowl, and stir well.
3. Whisk egg, 1/2 cup mayonnaise mixture, and breadcrumbs in a mixing bowl, and mix well. Add turkey to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through and no longer pink. Remove the pan from the oven, and serve immediately, accompanied by a bowl of remaining basil sauce for dipping.
Note: The turkey mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.