Turkey Meatballs


©Joyce Hays, Target Health Inc.




1/2 teaspoon Kosher salt (optional)

1 pound ground turkey

1 large egg

2 Tablespoons chopped fresh parsley

2 Tablespoons freshly grated pecorino Romano

1/2 teaspoon ground black pepper

2 Tablespoons Panko

About 2-3 Tablespoons olive oil for cooking

1 garlic clove, juiced



©Joyce Hays, Target Health Inc.




1. In a medium bowl, mix together the meat, 1 egg, garlic, parsley, pecorino, 1/2 teaspoon salt and 1/2 teaspoon pepper.


2. In a small bowl, add 2 Tablespoons water to the bread crumbs. When absorbed, add this to the meatball mixture and combine well. (adding this small step, gives you moist meatballs rather than dry ones)


3. Shape into small (1-inch) meatballs and fry in a skillet with a little oil over medium to medium-high heat until browned all over, about 5 to 7 minutes. Set aside.


4. Make your own marinara sauce and serve with the turkey meatballs plus your favorite pasta.



©Joyce Hays, Target Health Inc.


As you know, we’ve cut way down on our beef consumption and are thriving on all the veggie recipes I dream up, including adapting recipes from other sources. Once in a while we turn back into carnivores. Since we did our semi-fasting for two days this past week, I knew we’d want to sink our teeth into some meat this weekend. I’ve been experimenting with veggie meatballs but so far, have not been successful. The closest I’ve come to anything resembling meatballs, is a combination of chopped cremini mushrooms and cashew nuts pureed, which tasted good, but didn’t hold together well. Don’t worry, I’ll keep trying and will share, when I succeed. In the meantime, here is an easy and quick recipe for turkey meatballs that I’ve experimented with a lot. I think you’ll like this. Serve them with your favorite marinara sauce, pasta and lots of extra freshly grated parmesan. If you plan on making your own marinara, use canned Cento (see below).



Usually, we would have a fresh salad with a meal like this, but this evening we polished off some left-over veggies, like kale patties with avocado sauce.  We enjoyed a robust “cab“, recommended to us by our favorite Italian eatery.  Lately, we’ve been endulging in Tesoro from Sonomo Muscardini Vineyards, full bodied and delicious.  Someone wondered if we buy beautiful flowers just for a lovely photo with the wine.  The answer is that we simply love flowers and have them all over our home all the time.


Hope that all of our friends and colleagues had an excellent weekend, and we raise our glasses this evening to toast a good week to all!



©Joyce Hays, Target Health Inc.   Smiling face in the background is my satisfied hub, after a good meal and several glasses of this full flavored cabernet.  You can see his glass is nearly empty.


Bon Appetit !


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