Ingredients

• olive oil for the pan

• 1 cup shallots, finely chopped- you can use a yellow onion too,

• 1 tablespoon rosemary or Thyme

• 2 garlic cloves, minced- I do more because I love me some garlic.

• 1 tablespoon dry vermouth or sherry

• 1 pound lean ground turkey

• 1 egg

• ¾ teaspoon salt

• freshly ground black pepper

Instructions

Pro tip—crate up a few zucchinis, squeeze out the juice and toss it in. Makes them juicy and green!

Get all your ingredients prepped before you begin. 

1. Add olive oil to your pan and place it over low-medium heat. Add the shallots, rosemary, and garlic. Cook just until the shallots are soft, about 4 minutes. Then add the vermouth or sherry, turn the heat to high, and reduce it completely and remove the pan from the heat. Let the mixture cool to room temperature.

1. Once the shallot mixture has cooled, in a large mixing bowl, add it to the turkey along with the egg, salt, and a bit of pepper. Use your hands to fully incorporate all of the ingredients.
   

2. Shape the turkey into balls or patties.

3. Drizzle more olive or avocado oil into the same pan, and place it over medium-low heat. Add the meatballs and cook for about 3 minutes, just to brown the bottoms and turn them over and brown the other side. Let them cook for about 3 to 4 more minutes, just until they are cooked through. I sometimes add the lid for a minute or two.

4. OR you can shape the turkey meatballs and place them on a cookie tray with parchment and cook at 375 for 30 min. This was a tip from my Sis and it works!!

Enjoy!