Healthy Turkey Balls

For anyone who lives in New York City and doesn’t live under a rock, they most likely have heard about the phenomenon that is The Meatball Shoppe.   I had my first experience there last month and it was utterly brilliant.  I can’t stop thinking how the proprietors came up with a simple idea, executed it to perfection and now have this insane following for a restaurant that primarily just serves meatballs!  It’s crazy.  Crazy good. 

I think the notion that meatballs must be made from beef has long since been erased and I am a big fan of using ground turkey.  Meatball Shoppe watch out…my dad makes a mean turkey ball!  In an attempt to learn how to cook after college, I had an evening tutorial with my dad to learn how to make the perfect turkey ball.  I’m pretty sure my recipe has evolved since that evening but the basics are mostly there and this recipe is pretty fail-proof for anyone willing to try!  For the sauce I use a recipe found on 101cookbooks.com that is a great base for any tomato sauce.  You can use it as is or add vegetables like mushrooms, peppers, etc. depending on your taste.

Turkey Balls

 Ingredients:

1lb extra lean ground turkey (make sure to check the package before buying to ensure it is Lean or Extra Lean meat)

1 egg, beaten

Handful fresh parsley, finely chopped

Handful of fresh parmesan, shredded

1 small onion, finely chopped

¼ cup planko bread crumbs (regular bread crumbs will work too)

1 tsp oregano

1 Tbsp olive oil

salt and pepper

5-Minute Tomato Sauce

 
















Ingredients:

1-28oz can of crushed tomatoes

3 cloves of garlic, crushed

zest from 1 lemon

1 Tbsp olive oil

1 ½ tsp red pepper flakes

Salt and pepper

Method:

Combine dry ingredients in a bowl  (Bread crumbs, parsley, onion, parmesan, oregano, salt and pepper).  Mix well.  Add the ground turkey and crack the egg over it before you mix it into the rest of the ingredients. Roll into 1 or 1 ½ inch balls.   Heat olive oil on medium heat in a large skillet and slowly add the turkey balls so that they evening coat the pan.  Using tongs turn the meatballs as they start to brown.  Once each side has been browned (3-4 rotations) add the crushed tomatoes, garlic, red pepper flakes, salt and pepper.  Turn the heat down and let the sauce simmer for about 15 minutes.  Cut into a ball and make sure it is fully cooked.  Serve over pasta in a sandwich or if you want to bring the Meatball Shoppe to you – serve over a salad with variety of fresh vegetables.  ENJOY!!!