Beat the eggs in a bowl.

Fried turkey balls. Pour the marinara sauce over the meatballs and bring to a boil. Place a whisked egg in one bowl and breadcrumbs in a separate bowl. Preheat the air fryer to 400 f.

Then, line two baking sheets with parchment paper, and form balls with the stuffing mixture. Web turkey is traditionally leaner than chicken and using mince made with thigh meat helps to keep these meatballs really moist. Roll each potato ball gently into the egg and then into the breadcrumbs covering the balls completely.

Fry the potato turkey balls: Web in a large pan, heat oil over medium high heat. Take the temperature down to 380 f and now cook for 10 minutes.

Web combine shredded turkey, mashed potatoes and stuffing and form into balls. (after 3 minutes if any water remains, remove lid and cook off the water). Let the meat rest as you beat your remaining 2 eggs in a bowl and pour your breadcrumbs into another.

Web bread the potato turkey balls: Add oil to cover the bottom of a stock pot. The mystery of what exactly makes up the 'cajun sauce' remains.

Repeat with all balls, then refrigerate for about 1 hour. Table of contents to sum up these leftover turkey balls, make them, make them, make them!! Reduce the heat to low, cover tightly with a lid, and simmer until the meatballs are cooked through, about 15 minutes.