Rest and chill briefly. Cover the bowl and refrigerate for 20–30 minutes. Chilling firms the mixture so balls hold shape during cooking and improves texture.
Form the balls. Using a small cookie scoop or tablespoon measure, portion the mixture and roll into uniform balls (about 1 to 1¼ inches). Place formed balls on a parchment-lined tray as you work.
Cook — bake or pan-sear. Two good options:
Bake: Preheat oven to 400°F (200°C). Arrange balls on a baking sheet lined with parchment and spray lightly with oil. Bake 12–16 minutes until golden and internal temperature reaches 165°F (74°C).
Pan-sear: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high. Add balls in a single layer (work in batches) and cook 2–3 minutes per side until deeply browned and cooked through, turning to brown evenly. Finish in a 350°F (175°C) oven for 5 minutes if needed.
Baking ingredients online
Optional glaze. For a sweet-savory finish, whisk together 2 tbsp maple syrup, 1 tsp Dijon, and 1 tbsp water. Brush glaze over warm balls and return to oven 1–2 minutes to set.
Serve. Transfer to a platter and garnish with additional sliced green onion and a few whole cranberries or parsley sprigs. Serve warm with mustard or cranberry-maple dipping sauce if desired.
Troubleshooting & Consistency Tips
Mixture too wet: If the mixture sticks excessively and fails to form balls, add a few tablespoons of breadcrumbs and chill for 20–30 minutes. Chilling firms the fat/proteins and reduces stickiness.
Mixture too dry or crumbly: Add chicken/turkey broth 1 tablespoon at a time until the mixture just holds together. Avoid adding too much—balls should be compact but not soggy.
Balls fall apart while cooking: Ensure the mixture was chilled briefly and that you used enough binder (egg and breadcrumbs). If pan-searing, don’t crowd the pan and handle balls gently until a crust forms.
Balls are dense: Avoid overpacking when rolling; mix until just combined. Using leaner turkey reduces fat-related collapse, but if you prefer lighter texture, fold mixture gently rather than overworking.
Storage & Make-Ahead
Make-ahead uncooked: Formed, unbaked balls may be stored on a tray, covered, in the refrigerator for up to 24 hours. For longer storage, freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen (add a few minutes to baking time) or thaw overnight in the refrigerator before cooking.Baking ingredients online
