10 oz of ground turkey
Three large slices of week-old Italian bread
fresh basil – about two cups’ worth once processed
salt, pepper, dried rosemary, and cumin to taste.
Olive oil (for cooking) – enough to cover the bottom of the pan.
one egg – preferably free-range
Process the bread and the basil in a food processor until everything is in small pieces. Add the seasonings and blend them in with the processor.
In a separate container, scramble one egg and then add the ground turkey. Mix it up thoroughly with one hand. Then pour in the bread/basil/seasoning mixture from the processor and mix it all up thoroughly, using that hand.
Form the meat into meatballs. (I made about 10 fairly large ones with this mixture)
Pan-fry the meatballs in olive oil on a medium-low heat. It is better to cook them slowly over a low heat than quickly. This will keep the meatballs tender and ensure the meat is cooked thoroughly. Turn frequently.
You are done when they are slightly golden-brown on the outside and there is no pink on the inside.