How meatballs from turkey meat stay juicy
The mushroom gimmick: meatballs made from turkey meat stay juicy.
Meatballs, meatballs, meatballs or meatballs: all this means a delicious fried small meat ball, crunchy on the outside, juicy on the inside.
Everyone has their own recipe, including the meat. And as good as Frikas taste of beef and pork, they are healthier from poultry meat.
One can e.g. Mince turkey escalopes in the food processor or mincer. More and more is also offered at the discounter turkey hack.
Unfortunately, the turkey meat is often quite dry, so you turn back to pork again.
A trick to get the poultry burgers juicy and very tasty:
Chopped fresh mushrooms - per piece about 3 pieces.
They bring a spicy taste - and the water content of the mushrooms they are moistened from the inside when roasting, so to speak. As I said, everyone has their special recipe.
Here's mine for turkey burger:
500 g turkey hack
1 egg
1 chopped onion
300 g fresh mushrooms, chopped
2 cloves of garlic
1 tbsp. Sweet paprika
Pepper salt
1 soaked in water, expressed roll
2 tbsp quark
1 grated carrot
1 tb Worcestershire sauce - that's important to me!
mix, make a dumpling, roast .... enjoy!
