Turkey Meatballs

By lihui

8 Person

55 Minutes

0 Calories

This turkey meatball recipe is wonderfully flexible. You can form small meatballs for appetizer bites or larger ones for the main course meal. You could even flatten them to make turkey burgers. You can freeze both the cooked or uncooked meatballs. If cooked, let the meatballs cool completely before freezing. For either, space them out on a parchment-lined sheet pan so the meatballs aren’t touching. Freeze until solid, then transfer to a freezer container or plastic bag with as much air pressed out as possible. Freeze for up to three months. Thaw the meatballs overnight in the fridge. Cook uncooked meatballs following the directions in the recipe. Cooked meatballs can be gently rewarmed in the tomato sauce over medium heat.

Ingredients

Optional Marinara Sauce

Pepper
Salt
1 can Whole peeled tomatoes
2 teaspoons Cloves garlic minced
1/4 cup Minced onion
1 tablespoon Extra virgin olive oil

Meatballs

1 tablespoon Extra virgin olive oil
1/2 teaspoon Ground black pepper
1 teaspoon Kosher salt
1 tablespoon Mayonnaise
1/4 teaspoon Lemon zest
1/2 teaspoon Balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon Chopped fresh parsley
1 pound Ground turkey meat
1 teaspoon Herbes de Provence
6 ounces Mushrooms, finely chopped
1 teaspoon Clove garlic, minced
1 tablespoon Large shallot, minced
1 tablespoon Butter

Method

01

Cook the shallots and mushrooms: Melt the butter in a small frying pan on medium heat. Add the minced shallots and cook gently for 3 to 4 minutes until softened. Stir in the minced garlic and the mushrooms. Continue to cook on medium heat until the mushrooms are cooked through and have given up some, but not all, of their moisture. Stir in the herbes de Provence. Remove from heat. Place in a bowl and quickly chill to cool.
02

Make the meatball mixture: In a large mixing bowl, place the ground turkey, parsley, Dijon mustard, balsamic vinegar, lemon zest if using, mayonnaise, salt, black pepper, and the cooled mushroom shallot mixture. Using your clean hands gently mix the turkey and other ingredients together until well combined. Don't over mix.
03

Shape the meatballs: Form meatballs, 1 to 1 1/2 inches wide, depending on your preference. Smaller meatballs with be easier to serve as a one-bite appetizer, larger meatballs for a main dish. Place meatballs on a tray.
04

Brown the meatballs: Heat olive oil in a large sauté pan on medium-low to medium heat. Once the oil is hot, place the meatballs in the pan, allowing for space around each meatball. Do not crowd the pan; if your pan isn't big enough, cook the meatballs in batches. Gently cook the meatballs until cooked through, turning them frequently so that they get lightly browned on all sides. If meatballs are not browning, increase the burner heat a little.
05

Optional sauce. Heat a tablespoon of olive oil in a sauté pan on medium heat. Add the minced onions and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for one minute more. While the onions and garlic are cooking, pulse the canned tomatoes in their juices in a blender or food processor until chopped, but not completely smooth. Add the tomatoes to the onion-garlic mixture. Cook for ten minutes. Add salt and pepper to taste. Add meatballs to the sauce. Simmer for a minute to warm the meatballs through. Sprinkle with a little chopped parsley to serve.

Related Tags

Turkey Recipes

Dinner Recipes

Ground Turkey Recipes

Easy Dinner Recipes

Meatball Recipes

Turkey Meatballs

4.4

( By lihui )

01 Information

Grade easy
Serving 8 servings
Prep Time 15 Mins
Cook Time 40 Mins
Total Time 55 Mins

02 Ingredients

Optional Marinara Sauce

Pepper

Salt

1 can Whole peeled tomatoes

2 teaspoons Cloves garlic minced

1/4 cup Minced onion

1 tablespoon Extra virgin olive oil

Meatballs

1 tablespoon Extra virgin olive oil

1/2 teaspoon Ground black pepper

1 teaspoon Kosher salt

1 tablespoon Mayonnaise

1/4 teaspoon Lemon zest

1/2 teaspoon Balsamic vinegar

1 teaspoon Dijon mustard

1 tablespoon Chopped fresh parsley

1 pound Ground turkey meat

1 teaspoon Herbes de Provence

6 ounces Mushrooms, finely chopped

1 teaspoon Clove garlic, minced

1 tablespoon Large shallot, minced

1 tablespoon Butter

03 Method

Step 1

Cook the shallots and mushrooms: Melt the butter in a small frying pan on medium heat. Add the minced shallots and cook gently for 3 to 4 minutes until softened. Stir in the minced garlic and the mushrooms. Continue to cook on medium heat until the mushrooms are cooked through and have given up some, but not all, of their moisture. Stir in the herbes de Provence. Remove from heat. Place in a bowl and quickly chill to cool.

Step 2

Make the meatball mixture: In a large mixing bowl, place the ground turkey, parsley, Dijon mustard, balsamic vinegar, lemon zest if using, mayonnaise, salt, black pepper, and the cooled mushroom shallot mixture. Using your clean hands gently mix the turkey and other ingredients together until well combined. Don't over mix.

Step 3

Shape the meatballs: Form meatballs, 1 to 1 1/2 inches wide, depending on your preference. Smaller meatballs with be easier to serve as a one-bite appetizer, larger meatballs for a main dish. Place meatballs on a tray.

Step 4

Brown the meatballs: Heat olive oil in a large sauté pan on medium-low to medium heat. Once the oil is hot, place the meatballs in the pan, allowing for space around each meatball. Do not crowd the pan; if your pan isn't big enough, cook the meatballs in batches. Gently cook the meatballs until cooked through, turning them frequently so that they get lightly browned on all sides. If meatballs are not browning, increase the burner heat a little.

Step 5

Optional sauce. Heat a tablespoon of olive oil in a sauté pan on medium heat. Add the minced onions and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for one minute more. While the onions and garlic are cooking, pulse the canned tomatoes in their juices in a blender or food processor until chopped, but not completely smooth. Add the tomatoes to the onion-garlic mixture. Cook for ten minutes. Add salt and pepper to taste. Add meatballs to the sauce. Simmer for a minute to warm the meatballs through. Sprinkle with a little chopped parsley to serve.

04 Author