Turkey Meatballs

Turkey Meatballs

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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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
  1. Blend onion and celery in food processor to make a chunky paste.
  2. In large-size bowl mix turkey, cumin, kosher salt, lemon zest, egg, and breadcrumbs.
  3. Shape into 24 meatballs.
  4. Coat large-size skillet with olive oil over a medium-high heat. Cook meatballs in batches 10 minutes until browned all over.
  5. 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.
  6. Serve over pasta or spiraliazed zucchini.
  7. Serves 6
  8. Prep Time: 20 Minutes Cook Time: 33 Minutes Total Time: 53 Minutes
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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