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!
|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
|Preheat oven to 375ºF.
|In a bowl, gently combine all ingredients and form into 24 meatballs about 1 inch thickness.
|Place on sheet pan and roast for about 25 minutes, removing once to shake the pan to move the meatballs around for even browning.