Turkey meatballs with mayonnaise
The first time I used an electric meat grinder, I wanted to test a recipe I hadn't made in a while: turkey meatballs with mayonnaise and blanched onions, which we sometimes call "marinated meatballs" at home. I love that I can choose the meat myself, grind it fresh, and have more control over the flavor. I made a portion not too large, just enough to finish in one meal.
Quick Info
Total time: about 1 hour
Preparation time: 35 minutes
Frying time: 20-25 minutes
Servings: 4
Difficulty: easy-medium
Recipe type: appetizer, lunch, family recipe
Ingredients
For the meatballs:
500 g turkey meat
1 carrot
1 onion
2 slices of bread
1 egg
salt
pepper
oil for frying
For the mayonnaise:
1 raw yolk
1 hard-boiled yolk
1 tablespoon mustard
oil (enough to bind the mayonnaise)
2-3 tablespoons lemon juice
For the blanched onions:
2 red onions
1 cup of water
a little vinegar
salt
Preparation Method
1. Preparing the meatballs
Wash the turkey meat and pass it through the grinder. I prefer to grind everything fresh; the texture is nicer, and I know exactly what I'm putting in the mixture.
Peel the carrot and onion, then blend them or chop them very finely.
Soak the bread (I usually use the middle slices of a baguette) in water, then squeeze it well in my hands.
In a bowl, combine all the ingredients for the meatballs: ground meat, onion, carrot, squeezed bread, egg, salt, and pepper to taste. I mix everything well by hand to bind the mixture and ensure there are no unmixed vegetable bits.
Heat oil in a pan (about a finger's depth). With wet hands, form small balls from the mixture, place them in the pan, and fry on both sides until golden brown, about 2-3 minutes on each side. Don’t crowd them; fry in batches.
Remove them to a platter lined with a paper towel to absorb any excess oil.
2. Homemade mayonnaise
Grate the hard-boiled yolk on a fine grater. Add the raw yolk and mustard, and mix well (with a hand mixer or wooden spoon).
Start pouring in the oil slowly, mixing constantly. When it reaches mayonnaise consistency, add 2-3 tablespoons of lemon juice at the end, to taste.
3. Blanched onions
Peel the red onions and slice them as thinly as possible. Meanwhile, put a small pot on the stove with a cup of water, a little vinegar (about a tablespoon), and a pinch of salt.
When the liquid comes to a boil, remove it from the heat and add the sliced onion. Let it sit in the hot liquid for about 4-5 minutes, then drain it in a sieve.
4. Assembly
In a bowl, combine the cooled meatballs, blanched onions, and mayonnaise. Mix everything carefully to avoid crushing the meatballs. Taste and adjust the lemon if needed.
Transfer the mixture to a platter and refrigerate for at least an hour. Serve cold.
Why I make this recipe often
I like it because I can precisely control the ingredients and texture, especially when I grind the meat myself. It's a suitable recipe when I want a cold appetizer that can be finished in one meal without leftovers. The meatballs pair well with the mayonnaise and blanched onions, and the combination is balanced.
Tips and Variations
Tips
Do not fry on too high heat, so they don’t burn on the outside and remain raw inside.
If the mayonnaise doesn’t bind, add a little oil at a time and don’t rush.
Squeeze the bread well; otherwise, the mixture will be too soft.
Substitutions
Turkey meat can be replaced with chicken.
The carrot can be omitted, but it adds a bit of sweetness and color.
For the mayonnaise, you can use plain or sweet mustard.
Variations
You can add herbs to the meatballs, but I kept the recipe simple.
If you don’t like red onion, you can try white onion, although it won’t have the same flavor after blanching.
The meatballs can also be baked, but the texture won’t be as tender.
Serving Ideas
They are suitable as an appetizer, at a festive meal, or even as a cold lunch.
I serve them on a platter with green salad or pickled cucumbers on the side.
Frequently Asked Questions
1. Can I use chicken instead of turkey?
Yes, chicken works just as well for this recipe. The texture and flavor are slightly different, but the result is good.
2. Is it necessary to use both boiled and raw yolk in the mayonnaise?
It’s not mandatory, but the combination provides a smoother texture and makes it easier for the mayonnaise to bind.
3. Can I use regular onion if I don’t have red onion?
Yes, white or yellow onion can be used, but the flavor will be somewhat milder.
4. Can the meatballs be baked?
Yes, but they will turn out a bit drier than those fried in a pan.
5. Can the meatballs be frozen?
Yes, but only the plain ones, without mayonnaise or onions. I recommend freezing them immediately after cooling.
Nutritional Values
Approximately, for one serving of 4:
Calories: about 420 kcal
Protein: 24 g
Fat: 30 g (the mayonnaise significantly increases the fat content)
Carbohydrates: 12 g
Values are approximate and may vary based on the exact amount of oil used for frying and in the mayonnaise.
Storage and Reheating
Meatballs with mayonnaise and onions should be stored in the refrigerator, covered, for no more than 24 hours. I don’t recommend reheating; they are best eaten cold. If any are left, try to consume them the same day for freshness and flavor. Plain meatballs (without mayonnaise) can be stored for 2-3 days and can be briefly reheated in the oven or pan.
Ingredients: For meatballs: 500g turkey meat, 1 carrot, 1 onion, 2 slices of bread, salt, pepper, 1 egg, oil for frying. For mayonnaise: 1 raw yolk, 1 boiled yolk, 1 tablespoon mustard, oil, 2-3 tablespoons lemon juice. For blanched onion: 2 red onions, 1 cup water, a little vinegar, salt.
