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Coffee Rubbed Turkey Meatballs

Coffee Rubbed Turkey Meatballs

Short on time and need a summertime feast for the fam?  These turkey meatballs come together quickly and are packed with flavor thanks to our coffee rubs.  Preparation clocks in at about 30 minutes from start to finish - earning them a regular spot at our dinner table.

You'll need:

1 lb ground turkey
1 shallot (diced fine)
1/2 cup bread crumbs (we used panko but any will work)
1 handful of finely chopped kale (stems removed)
1 egg
1/4 tsp. salt
Vermont Coffee Rubs Poultry Seasoning (buy it here)
Salt & Pepper
fresh herbs and olive oil to garnish

 

If you plan to use a charcoal grill, you should light it now. Or, if you prefer to do this on the stovetop - preheat your oven to 350.

Mix the first 6 ingredients, plus 1/2 teaspoon of the Coffee Rub in a bowl using your hands, just til everything comes together (you don't want to overwork the meat or the texture will be dense).  Let it sit for 5 minutes.

Now, you can spoon the meat and use your hands to form a round ball.  If it's too wet, try adding a little bit more breadcrumbs.  Season the meatballs with a sprinkle of Coffee Rub, salt, and pepper and set aside.

If using a gas grill or a cast iron grill pan on the stove it's best to start your flame and let it warm up (medium heat) for about 5 minutes.  (For optimal cooking give the grill pan or the grill a light brush of olive oil)

Once your surface is hot, you can start placing the meatballs on the grill surface - be sure to allow a bit of space between as you place them.  Because your pan/grill is hot you should hear a sizzle when you place them, that's the start of a nice sear.

Allow the meatballs to cook for 5-6 minutes, without moving them.  Now they should release easily for flipping, if they are sticking, let them cook another minute and try again.  Once you flip, just a few more minutes.

If you are on the grill - turn the heat down, close the lid and check back in about 3-4 minutes.  If you are on the stovetop, after 3 minutes of "grilling" on the second side, pop the pan into the oven and set a timer for 5 minutes. If your pan isn't oven-safe, transfer them to a dish that is.  

In both cases, it's a good idea to use a meat thermometer to ensure you've hit that 165-degree mark and adjust cooking times as needed.

Remove the meatballs from the heat and let them stand for a few minutes and then serve with your favorite side.  We love to serve them with pasta or polenta and garnish with chives and a drizzle of extra virgin olive oil, but feel free to get creative. 

If you decide to try the dish we hope that you'll post a photograph on social media and tag @brownjenkins - we love to see your creations!

Bon appétit!





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