Step 1: Season meat
2 lbs ground turkey
1/2 c bread crumbs (the dry canned ones)
few cloves garlic, grated (to your taste; I used around 8 big cloves)
1 tablespoon dijon mustard
1 teaspoon worchestershire sauce
1/2t teaspoon black pepper
1/2 teaspoon salt (or thereabouts)
pinch dried thyme, oregano, basil, allspice, etc
Other potential ingredients: parmesan cheese, hot peppers, finely chopped fresh herbs
Mush the ingredients together in a big bowl, then find some dried cherries.
I used dried bing cherries from Trader Joe's, but just about any dried cherries will do so long as they're not overly sweet.
Step 2: Form meatballs
There are two standard techniques:
1) gather up half the meatball, add the cherry, then add the other half of the meatball.
2) gather up enough turkey for the entire meatball, then squish the cherry inside and cover the hole.
I used technique 1, as shown below. Either way, make sure to make nice, tightly-squished meatballs.
Step 3: Pan Fry
You're not cooking them all the way through; just browning the exterior.
Fish out and save the crispy bits that fall off in cooking- they're fantastically tasty.
Step 4: Bake
They shouldn't take too long to cook- check after 10-15 minutes, or when the oil on the bottom starts popping. Test by cutting into a large meatball; when the internal meat isn't pink, they're done.