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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
