I am finding that no matter if I use 50% beef/ 50% turkey or 100% beef or 100% turkey, the meatballs taste very meaty- or iron like. I;ve baked them in the oven, in a sauce pan with tomato sauce, and STILL, the same taste.
What type of meat do I use with trying to be health conscious (leaner and less red meat the better?
The past recipe I used
1 lb ground turkey
3/4 cup fresh whole wheat bread crumbs
1 tbsp parm
3 cloves chopped garlic
1 tsp oregano
and baked at 400 for 25 minutes or so.
They came out quite hard and tasted very meaty. What percentage of lean meat do I use? Any suggestions?