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On a black background "I need dinner tonight" is in yellow and "this recipe takes less than an hour" in white

I was fortunate enough to receive an advanced copy of this cookbook to review. All my opinions are my own! 

This cookbook is available today and you can grab a copy over at Andrea’s blog at www.thepetitecook.com.

20 Minute Italian has over 70 recipes that are all under 20 minutes. These recipes are great inspiration for when you want a quick but easy dinner on the table in under 30 minutes from start to finish. 

I loved the array of ingredients that Andrea uses through her cookbook. Although I’m familiar with a lot of the ingredients, she has created recipes that use unique combination or she puts a different twist on the traditional recipes you see everywhere.

In 20 Minute Italian, Andrea rarely uses ingredients that are hard to come by. There is nothing more frustrating than trying to find a random ingredient you’ve never heard of at three different grocery stores in town! 

The recipes in 20 Minute Italian may have some different flavor combinations but they rarely if ever have too many ingredients. This makes these recipes perfect for the homecook or person on a budget. 

The following recipe was reprinted with permission from 20-Minute Italian by Andrea Soranidis Page Street Publishing Co. 2019. Photo credit: Andrea Soranidis

Easy Awesome Beer Turkey Meatballs

“I love prepping all sorts of meatballs: they’re easy, comforting and take no time to prepare. But I tend to make these beer turkey meatballs more than any other meatball recipe because my family goes absolutely crazy over them—dueling with forks over the last meatball kind of crazy. The beer adds such a delicate, refreshing aroma to the luscious, velvety sauce, and the meatballs explode with flavor in your mouth. 

For soft, full-of-texture meatballs, I like to add some leftover steamed floury potato (Russet potatoes work great!) into the meatball mix. If you don’t have it on hand, you can substitute with a thick slice of ciabatta bread brie y dipped into milk and torn by hand. And if you want to add an extra layer of flavor, sneak a tiny bit of good-quality organic butter into the sauce right before serving.” (Soranidis, 20 Minute Italian, 89).

Easy Awesome Beer Turkey Meatballs

Reprinted with permission from 20-Minute Italian by Andrea Soranidis Page Street Publishing Co. 2019. Photo credit: Andrea Soranidis

Total Time20 mins
Servings: 4 Servings

Ingredients

  • 1 large egg beaten
  • 1 cup (100g) panko breadcrumbs
  • 4 tbsp (22 g) grated Parmesan cheese
  • 1 medium-small steamed floury potato such as Russet, peeled and chopped
  • 1 tbsp (3 g) fresh parsley leaves, finely minced (plus more for serving, optional)
  • 10.5 oz (300 g) ground turkey meat
  • Sea salt and freshly cracked black pepper
  • 3 tbsp (23 g) all-purpose flour
  • 3 tbsp (45 mL) extra-virgin olive oil
  • 1 shallot finely sliced
  • 5 oz (150 mL) good-quality blonde beer

Instructions

  • In a large bowl, combine the egg, panko breadcrumbs, Parmesan cheese, potato and parsley. Add the ground turkey, and season generously with sea salt and black pepper. Mix gently, but thoroughly, with your hands to combine all the ingredients.
  • Take a small piece of the meat mixture, and gently roll it between your hands to form 1-inch (2 1/2 cm) meatballs (about 1 full tablespoon [15 g] each).
  • Place the flour into a shallow dish. Roll the meatball gently in the flour until lightly covered, and arrange it on a baking tray. Repeat the process until all the meat mixture is used.
  • Heat the extra-virgin olive oil in a large frying pan over medium heat. Add the shallot, and cook until softened, about 2 minutes. Add the meatballs and leave them undisturbed until they are brown on one side. Shake the pan to loosen the meatballs, then turn each one with tongs to brown the other side. Keep turning with tongs until they are completely and evenly browned.
  • Pour the beer into the pan and cook over high heat for 2 minutes. Cover the pan with a lid and continue to cook for 5 minutes, or until the sauce is reduced to your desired consistency.
  • Top with extra parsley and black pepper if desired.

Notes

Tip: You can also freeze these meatballs for a quick last-minute dinner. Thaw in the fridge overnight before using them.

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