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.
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