I have been making turkey meatballs for years and the recipe has morphed quite a bit. I finally have a meatball that we all love and shockingly can all eat. I do credit the wonderful red cabbage I have been buying at the Farmers' Market for my inspiration. I tell you, I can probably eat a whole head of it. The cabbage has a lovely sweetness to it that you do not usually get from store bought cabbage. The recipe is very easy and you can easily make a large batch to freeze some for a future meal.
1 lb ground turkey
1/2 cup finely chopped red cabbage
1/4 cup diced white or yellow onion
1 egg white
1/4 cup cornmeal (you can increase this upon taste)
2 Tbsp brown mustard
1 tsp fresh sage
1 tsp dried tarragon
Preheat oven to 400 degrees.
Mix ingredients in large mixing bowl. You may need to mix a bit by hand to make sure the ingredients are well incorporated. I have used both pyrex and corelle bakeware to bake my meatballs. Form meatballs using a medium-sized spoonful of the mixture. With the pyrex or corelle, you will not need to spray the bakeware. Once the meatballs are formed, bake for 25 minutes. Check for doneness around to 20 minute mark if your meatballs are on the smaller side.
We found these meatballs to be pretty moist and tasty. Plus, the color from the cabbage is a nice touch!