My Old Kentucky



  • 2 lbs of ground turkey

  • 2 tbsp of olive oil

  • 2 large eggs

  • 3 sprigs of rosemary

  • 1 cup of bread crumbs

  • 1 tbsp of salt

  • 1 tbsp of pepper

  • 1 tsp of red pepper flake

  • 1 tbsp of cumin

  • 1 tbsp of oregano

  • 1 tbsp of garlic salt

  • 1/4 cup of water

  • 1 Bottle of KY Henry Bain 

Prep: Pull your rosemary off the stem and fine chop. Set aside after done chopping. In a large bowl, mix turkey, eggs and seasonings together by hand. Add about 3/4 of the rosemary to the mixture and slowly add your bread crumbs until you get your mixture to a consistency of rolling into a quarter size ball. If mixture seems too sticky, add more bread crumbs. If mixture seems to stiff, add another egg. 

Cook: Heat a cast iron skillet on high heat until it is smoking. Add 2 tablespoons of olive oil to your pan and roll out your meatballs by hand quarter size. Place meatballs in the skillet and cook on all sides for about 3-4 minutes or until golden brown. Remove meatballs from heat. In a pot, pour 3/4 of the bottle of Kentucky Henry Bain and 1/4 cup of water.  Whisk together and turn on high heat until bubbling. Once bubbling, add meatballs and let simmer on high heat for about 2-3 minutes. Reduce heat to medium/high, cover and finish cooking meatballs for about 15-20 minutes.

Eat: Get you a fancy dish and add your meatballs to it. Drizzle remaining Kentucky Henry Bain sauce on meatballs and top with remaining rosemary. If you want to keep warm, transfer meatballs to a Crock-Pot for your Y'alliday party!  Eat Up, Y'all!


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