Entrées
Brooklyn-Style Turkey Meatballs
Serving Size
Prep Time
Total Time
These savory ground turkey meatballs have a hint of basil for extra-fresh taste inspired by Italy. Serve with house-made sauce on crunchy French bread with pistachios for garnish. Add a glass of pinot noir, and your latest happy hour special is ready.
Ingredients
Brooklyn-style Turkey Meatballs
Yield: 24 meatballs
2 oz.
Yellow onions, small dice
1 ½ oz.
Green onions, green and white portions, small dice
1 clove(s)
Garlic, minced
¼ cup(s)
Italian parsley leaves
⅓ cup(s)
Basil leaves
3 oz.
Italian bread
3 oz.
Romano cheese, grated
⅔ cup(s)
Turkey or chicken broth
1 ea.
Whole egg
1 ½ tsp.
Sea salt
1 tsp.
Black pepper
—
Oil, as needed
—
Marinara sauce, as needed
⅓ cup(s)
Ricotta
—
Pistachios, chopped, as needed
1 slice(s)
French bread
Directions
- 1. Combine the yellow onions, green onions, garlic, parsley leaves and fresh basil in a stainless steel bowl, and blend well.
- 2. Place the mixture into a food processor with a knife blade, and pulse to chop. Do not puree.
- 3. Place the Italian bread into the bowl of the food processor, and chop into crumbs.
- 4. In a very large mixing bowl, combine the chopped vegetables, cheese, bread crumbs, broth, egg and seasonings, and blend well.
- 5. Add the ground turkey. Blend well by hand only, being very careful not to overmix. Refrigerate for 30 minutes. Meatballs must be formed and cooked within 4 hours of mixing preparation.
- 6. Form the meatballs with a #16 scoop. Round by hand with a thin coating of oil on your hands.
- 7. Fry the meatballs in oil in a cast-iron skillet (oil temperature 340°F) until they’re golden brown on all sides, and cook to 165°F internal temperature.
- 8. After the meatballs are cooked, allow them to cool for 20 minutes. Serve over marinara sauce or Sauce Pizzaiolo.
- 9. To serve, pour some sauce in a serving casserole and arrange 3 meatballs on top. Over the meatballs, sprinkle the ricotta and chopped pistachio nuts. Garnish with a slice of French bread on the side.
- 10. To store, place the meatballs in a container, covered with marinara sauce. Label, date and refrigerate. To reheat, place the meatballs and sauce in a heavy-duty saucepan (1 quart of sauce and 1 ¼ cups of water per 20–25 meatballs). Bring to a boil, and simmer for 30–35 minutes.
Recipe Twists
Swap and substitute to make it your own.
Ingredients
Sauce Pizzaiolo
⅓ cup(s)
Olive oil
6
Garlic cloves, minced or pressed
6 ea.
Bay leaves
9 ea.
Fresh sage leaves, chopped
9 cup(s)
Italian plum tomatoes, crushed with juice (San Marzano)
1 tbsp.
Sugar, granulated
1 ½ tsp.
Salt
1 ½ tsp.
Black pepper, freshly ground
¾ cup(s)
Fresh Italian parsley, chopped
⅓ cup(s)
Fresh basil, chiffonade (packed tightly in a cup)
Directions
- 1. In a sauté pan, heat the oil over medium-high heat. Sauté the garlic until the aroma fills the air.
- 2. Add the bay leaves and fresh sage. Sauté for 15 seconds.
- 3. Add the tomatoes, sugar, salt and pepper. Bring to a boil and simmer for 10–15 minutes.
- 4. Stir in the chopped parsley and chiffonade of basil.
- 5. Simmer for another 30 minutes, then remove the bay leaves.
- 6. To store, pour the sauce into a container, cover, label and refrigerate.
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