Turkey Meatballs (because I love turkey… and meatballs)

We didn’t have a problem eating ours.

Yup, this is a non-baking entry that I have to post because they came out so well. I made these turkey meatballs on the smaller side, about 3/4-inch in diameter, so they cooked faster (the original recipe calls for them to be finished in broth). Make sure to season generously as it really makes a difference. I love that this recipe sneaks in vegetables – probably helpful for moms out there with young picky eaters. I used a summer squash since that’s what I had in the fridge and I think I actually used a little more than ½ cup. Vegetables make a great filler for meatballs and dumplings!

The finished product is so good. The first night I used them in spaghetti and the second night I made a simple gravy to pour over them with mini ravioli. But they’re seasoned so well that they’re pretty much good on their own, maybe with a side of cabbage or broccoli rabe. Rave reviews from my taste tester. Not bad for my first time!

Sorry, no pictures! They were not the most photogenic meatballs, but they were delicious! MarthaStewart.com has a great picture of them, though.

Turkey Meatballs (adapted from Jessica Alba’s recipe on MarthaStewart.com)

2 pounds lean ground turkey
1 cup panko (Japanese breadcrumbs)
1/4 cup finely chopped shallots
2 large eggs
2 tablespoons Italian seasoning
1 tablespoon coarse sea salt
Dash of smoked alderwood salt (from Chelsea Filling Station in NYC. I love this stuff!)
Dash of freshly ground pepper
2 tablespoons olive oil
3/4 cup homemade or store-bought low-sodium chicken broth
1/2 cup finely chopped summer squash (or some other squash. Original recipe called for 1/4 cup finely chopped carrots and 1/4 cup finely chopped zucchini)

  1. In a large bowl, mix turkey, panko, squash (or carrots, zucchini), shallots, eggs, Italian seasoning, salt and pepper until well combined; form into 3/4-inch balls.
  2. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7-8 minutes.
  3. Test the meatballs for doneness: Make sure they’re cooked through (no longer pink in the center).