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Turkey Meatballs

Turkey MeatballsTurkey Meatballs

These meatballs keep well when frozen into portions. Serve with pasta or spiralized zucchini.


1 Large Onion

2 Celery Stalks (Chopped)

1 Pound Ground Turkey

1 Teaspoon Cumin

1 Teaspoon Kosher Salt

Zest Of 1 Lemon

1 Large Egg

4 Tablespoons Fresh Breadcrumbs

2 Minced Garlic Cloves

4 Cups Chopped Tomatoes (Canned)

Olive Oil For Frying

Blend onion and celery in food processor to make a chunky paste.

In large-size bowl mix turkey, cumin, kosher salt, lemon zest, egg, and breadcrumbs.

Shape into 24 meatballs.

Coat large-size skillet with olive oil over a medium-high heat. Cook meatballs in batches 10 minutes until browned all over.

Coat another pan with olive oil and heat remaining celery paste and garlic 3 minutes. Pour in chopped tomatoes and cook 5 minutes until thickened. Stir in meatballs and simmer 15 minutes until cooked through.

Serve over pasta or spiraliazed zucchini.

Serves 6

Prep Time: 20 Minutes

Cook Time: 33 Minutes

Total Time: 53 Minutes

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved



Victoria Glavin Hart