Bakso Kalkun Syukur

Instructions

1. Preheat the oven to 400 degrees F (204 C) and arrange your oven racks so there is one rack in the center and one near the top for broiling.
2. In a 12-inch cast iron skillet (or other oven-safe skillet), heat the oil over medium heat. Once warm, add the onion, celery, and half of the salt. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Add the garlic and cook for 1 minute, until fragrant. Transfer the veggies to a large mixing bowl and let cool for a few minutes.
3. Once the veggies have cooled slightly, add the breadcrumbs, parsley, rosemary, sage, and remaining salt. Stir to combine.
4. Add the ground turkey and gently mix with clean hands until evenly combined. Avoid overworking the meat; doing so will make the meatballs tough.
5. Scoop the mixture into 1 ½ Tbsp amounts (we used this scoop), shape into balls, and arrange in the same skillet you used for sautéing. If you don’t have an oven-safe skillet, you can also use a lightly oiled baking sheet or broil-safe dish.
6. Bake on the center rack for 18-20 minutes, then turn the oven to broil and move the baking dish to the top rack. Broil for 2-3 minutes, until nicely browned. For food safety, use a meat thermometer to check that the internal temperature is ~165 degrees F before serving.
7. Enjoy! These meatballs are delicious with other Thanksgiving classics like mashed potatoes, green bean casserole, and cranberry sauce.
8. Leftover cooked and cooled meatballs can be stored in the refrigerator for 2-3 days or in the freezer for 1 month or longer. Reheat in a 375 degree F (190 C) oven for 10 minutes or until warmed through.
9. If you want to freeze individual "meatballs" before cooking, shape them into patties (which cook more evenly from frozen than meatballs), then cook directly from frozen in a lightly oiled skillet over medium heat until browned on both sides and the internal temperature reaches 165 degrees F (74 C) — about 5-6 minutes per side.