Entomophagy Recipes: Turkey Meatballs
July 19, 2020
May contain affiliate links.
Instead of breadcrumbs, this recipe relies on the 100% pure cricket powder to get that signature meatball texture. Enjoy with pasta or atop a crisp arugula salad. These meatballs are also delicious when stewed in sauce, so get creative!
Recipe contributed by LITHIC
Total: 25 mins; Active: 15 mins; Serves 4
- 1 egg
- 1 tsp fennel seeds
- 1 tsp salt
- 1⁄2 tsp pepper
- 1 bunch parsley, minced (about 1⁄2 cup)
- 2 pounds ground turkey
- 2 red onions, finely chopped (about 1 cup)
- 1/2 cup Lithic pure cricket powder
1. Whisk the egg, fennel, salt, and pepper in small bowl. Mix in the chopped parsley.
2. In a large bowl, combine the turkey and egg mixture. Using your hands to mix well.
3. Add the red onion and cricket powder to the turkey. Use your hands again to combine everything, but try not to over work the meat.
4. Pinch off a piece of the mixture and roll it between your hands to form 1.5-inch meatballs. Repeat this process until you’ve used up the remaining meat. Transfer the meatballs to a baking sheet, slightly spaced out.
5. Cook meatballs under the broiler for 10-13 minutes, or until browned and the internal temperature has reached 165°F/73°C. If necessary, rotate the pan once to ensure even browning.
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This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!