Slather them with marinara. Load them up on a sub. Dip them in sweet and sour sauce. There are so many ways to eat these delicious meatballs. Our Back Yard Burger Blend is the perfect combo of savory, roasty-toasty notes that will make these meatballs a weekday staple. They roast beautifully in Roasted Chile Avocado Oil and fill the kitchen with the most amazing aroma. Lots of good reason to make a batch- or three!
Cook Time:
30 min.Rating
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Loading...| 2 lbs ground turkey | |
| 2 eggs, beaten | |
| 1/4 cup Roasted Chile Avocado Oil | |
| 1 oz Back Yard Burger Blend | |
| 1 tsp salt | |
| 1/3 cup panko | |
| 4 scallions, white part only, thinly sliced | |
| 2 cloves garlic, grated |
| 1. | Preheat oven to 375ºF. |
| 2. | In a bowl, gently combine all ingredients and form into 24 meatballs about 1 inch thickness. |
| 3. | Place on sheet pan and roast for about 25 minutes, removing once to shake the pan to move the meatballs around for even browning. |
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