I don’t know what exactly it is about meatballs that make them so appetizing. Maybe it’s the slightly browned edges along the outside of each one, or the fact that they’re so quick and easy to chow down. Not sure, what aspect it is, but I love them!
I’m always switching up my spices and ingredients to jazz up whatever ground meat I’ve chosen for the dish. Any meatball is great as an appetizer or bite-sized food for a party, but sometimes, I pair them with veggies and a sauce for a complete meal.
For these, the combo of spicy chili sauce and lots of garlic is deeeelish! You’re going to want to double this batch.
In a large bowl, sprinkle all of the seasonings evenly over the ground turkey.
Add in the eggs, chili sauce, and flour.
Gently mix together just until combined.
Onto a lined or greased baking sheet, spoon individual meatballs out, about a tablespoon and a half in size, until all of the meat is portioned out onto the baking sheet. I like to use a melon ball scooper - makes it super easy and fast! If you want, you can roll each one in your palms for a rounder meatball, that just takes way more time that I usually want to invest. To each his own!
Bake for 15 minutes or until the centers are done.
Drizzle with more chili sauce, if desired and serve immediately or keep them warm in a crock pot!
This recipe uses one of my favorite things…RANCH! These super juicy and zesty burgers are a nice way to switch things up on your next burger night! Feel free to use any type of ground meat that you have on hand. Personally, I think the “ranch” flavor shines the best with turkey or chicken, but it would taste delicious mixed with beef too!
Check out my handy, go-to Ranch Seasoning Mix that I used in this recipe. There’s also an option if you do not have that!
1TspAvocado oilsub grass-fed butter, ghee, or coconut oil
Instructions
In a mixing bowl, combine all ingredients. I like well seasoned foods! Therefore, I use a full 4 tablespoons of the ranch seasoning. The meat mixture will be a fairly sticky glob. However, you will still be able to form it into a patty easily, I promise! Your hands will just need a good washing afterwards!
So I can easily divide it into 4 patties, I like to flatten the mixture in my bowl and gently score it into quarters.
Take each section and flatten out into a 3/4"-1" thick patty. Press your fingers gently in the middle to create a dimple. You want the center to be a bit thinner (about 1/2" thick) to prevent your burgers from doming up in the middle.
In a pan over medium-high heat, add your cooking oil. Allow the pan to heat up for a couple minutes. You want it to be nice and hot. Place your burgers in the pan and cook for your burgers for 3-4 minutes. You should hear a sizzle when you place the patties in the pan. The sizzle is key for a nice crust on your burger. When you have a nice golden brown crust, it's time to cook the other side!
After a few minutes and the crust has formed, using a wide, flat spatula (makes for easier flipping), flip your burger and cook the other side for another 3-6 minutes - depending on your preferred doneness.**
Top with your favorites! I like grilled onions, but some bacon and jalapeños would be delicious too!
Recipe Notes
*This recipe uses my Ranch Seasoning Mix. If you don't have that made you can substitute in these amounts: 2 tsp dried parsley, 1 tsp dill, 1 tsp onion powder, 2 tsp minced onion, 2 tsp garlic powder, 1 tsp paprika, 1 tsp pink salt, 1 tsp pepper, and 1/2 tsp ground mustard.
**Cooking times:
For a medium-rare burger: cook the second side for 2-3 minutes (6 minutes total)
For a medium burger: cook the second side for 3-4 minutes (7-8 minutes total)
For a medium-well burger: cook the second side for 4-5 minutes (8-9 minutes total)
For a well-done burger: cook the second side for 5-6 minutes (10 minutes total) - this burger will be a bit drier - FYI!
