roux logo
Smoky Bagoong Turkey Meatballs
recipe
/
Brooklyn
Smoky Bagoong Turkey Meatballs
Abi Balingit
Abi Balingit
0 collects
0 forks
0 stacks
$1.00
While turkey is something I usually gravitate towards during Thanksgiving, I like the option of having a turkey dish that can come together in less than an hour. Meatballs are an easy way to do just that. With the addition of bagoong—a Filipino fermented shrimp paste—and liquid smoke, the flavors are bold and pack a surprising umami punch. There’s a lot more to these meatballs than what meets the eye.
RecipeForksStacksMore

You Need

29-30 meatballs
  • Nonstick spray, for greasing
  • 2 large eggs
  • ¼ cup whole milk
  • 2 teaspoons liquid smoke
  • 1 tablespoon spicy sauteed bagoong
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound ground turkey, 85% lean
  • 1 cup panko bread crumbs
  • 1 small yellow onion, minced
  • 4 cloves garlic, minced
  • ¼ cup fresh chives, finely chopped and divided

    • How To

    1. Position a rack in the middle of the oven and preheat the oven to 400°F. Grease a 9x13-inch baking dish with nonstick spray.
    2. In a small measuring cup, whisk the eggs, milk, liquid smoke, bagoong, kosher salt, and ground black pepper until smooth.
    3. In a medium bowl, add the egg mixture, ground turkey, bread crumbs, onion, garlic, and 2 tablespoons of chives. Using gloved hands or a rubber spatula, mix together until just incorporated.
    4. Using a 2-tablespoon cookie scoop, form meatballs and place them evenly in 5 rows. Spray the tops of each meatball with more nonstick spray. Bake for 18 to 25 minutes, or until the tops are golden brown and the internal temperature is 165°F. Before serving, sprinkle with the remaining 2 tablespoons of chives. Store any leftovers in an airtight container in the fridge for up to 4 days.