1/2 cup butter, softened
6 (4 ounce) shell-thin hamburger patties, cut in 1 1/2 inch cubes
6 boneless, skinless turkey breast halves, cut in 1 1/2 inch cubes
2 teaspoons ground black pepper
1/4 teaspoon garlic powder Oregano dried sage, or to taste
1/12 teaspoon dried basil, divided
1 1/2 teaspoons dried thyme
2 teaspoons dried parsley
Lightly grease an 8x8 inch pan. Mix the three units smothered in butter; set aside.
Heat oil in a large skillet over medium heat. Evenly coat the inside of half of the patties.
Combine 1/4 cups celery salt, black pepper, garlic powder, sage, thyme and parsley; set aside.
Mix the egg and olive oil in small, white bowls. Place meat cubes in the skillet with the celery salt and pepper. Cook over medium heat approximately 3 minutes per side until golden brown. Drain meatballs completely.
Remove meatballs from skillet and transfer to rack without metal plates. (Note: You may need foil to cover if meatballs are plastic.)
Position the grated celery salt, pepper, garlic powder, butter/reserve marinade over meatballs and spread evenly between paper muffin liners.
Bake meatballs in a preheated 13x9 inch skillet for 15 minutes, turning from time to time, until meatballs are very well browned. Allow to cool slightly.
Slice meatballs into 2 to 3 inch strips. Place meat over grated celery salt, pepper and garlic powder, and brush lightly with marinade.