Giant Turkey Meatballs

55 Minutes
Prep: 15 Minutes | Cook: 40 Minutes | Servings: 8 giant meatballs

Ingredients

  • 2 lbs (900 g) Granny’s ground turkey
  • 1 tbsp (15 mL) Italian parsley, chopped
  • 2 tbsp (30 mL) parmesan cheese, grated
  • 1 cup (250 mL) tomato sauce

Filling:

  • 1/2 cup (125 mL) Peak of the Market onion, thinly sliced
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) garlic, finely chopped
  • 1 1/2 cups (375 mL) baby spinach
  • 1/2 cup (125 mL) sundried tomatoes, drained and chopped
  • 3 oz (100 g) smoked Gouda, shredded
  • 2 tbsp (30 mL) parmesan cheese, grated
  • 1/4 tsp (1.25 mL) ground black pepper

Meatballs:

  • ½ cup (125 mL)  breadcrumbs
  • 1 Countryside Farm Vita egg, beaten
  • 1 tbsp (15 mL) garlic, finely chopped
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) sea salt
  • 1/4 tsp (1.25 mL) ground black pepper

Directions:

  1. Preheat oven to 350⁰F (190⁰C).
  2. Sauté onions in olive oil until lightly browned.
  3. Add garlic and spinach. Cook until spinach is wilted.
  4. Add remaining filling ingredients and set aside.
  5. In a large bowl, mix ground turkey, breadcrumbs, egg, garlic, oregano, salt and pepper.
  6. Divide meat mixture into eight balls and press each one flat, about 1/4” thick.
  7. Add filling to the middle of each and form back into balls making sure all the filling is covered.
  8. Place on a baking sheet and bake for 30 minutes.
  9. Top each meatball with a tablespoon of tomato sauce, sprinkle of parsley and parmesan. Return to oven for another 10 minutes. Serve hot.

Recipe courtesy of Chef Jason Wortzman

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