Turkey Meatballs are a leftover recipe that is a firm favourite in my home. Adding the leftover turkey with a few ingredients, mainly vegetables and dairy, creates an amazing dish. Served as part of a main dish with marinara sauce and rice for an easy and filling dish. Perfect for anytime of the year but cold days, its a definitely winner.
Leftover Turkey Meatballs
Simple recipe to use holiday leftovers.
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Add to CollectionServings: 20 Meatballs
Calories: 45kcal
Ingredients
- 1 lbs turkey leftovers sliced and diced
- 1 tbsp parsley chopped
- 1 large shallot minced
- 1 clove garlic minced
- 6 oz mushrooms finely chopped
- 1 tsp mixed herbs
- 1 tsp Dijon mustard
- 1 tbsp unsalted butter
- 1 tbsp mayonnaise
- 1/2 tsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Melt the butter in a small frying pan on medium heat. Add the minced shallots and mushrooms and cook gently for 3 to 4 minutes until softened.1 large shallot, 1 tbsp unsalted butter, 6 oz mushrooms
- Stir in the minced garlic and the mushrooms. Continue to cook on medium heat until the mushrooms are cooked through and have given up some, but not all, of their moisture.1 clove garlic
- Stir in the mixed herbs. Remove from heat. Place in a bowl and quickly chill to cool.1 tsp mixed herbs
- In a large mixing bowl, place the ground turkey, parsley, Dijon mustard, balsamic vinegar, lemon zest if using, mayonnaise, salt, black pepper, and the cooled mushroom shallot mixture.1 lbs turkey, 1 tbsp parsley, 1 tsp Dijon mustard, 1 tbsp mayonnaise, 1/2 tsp balsamic vinegar, 1 tsp salt, 1/2 tsp ground black pepper
- Using your clean hands gently mix the turkey and other ingredients together until well combined. Don’t over mix.
- Form meatballs, 1 to 1 1/2 inches wide, depending on your preference. Smaller meatballs with be easier to serve as a one-bite appetizer, larger meatballs for a main dish. Place meatballs on a tray.
- Place the formed turkey meatballs on a tray
- Heat olive oil in a large sauté pan on medium low to medium heat. Once the oil is hot, place the meatballs in the pan, allowing for space around each meatball and brown all over.1 tbsp extra virgin olive oil
- Do not crowd the pan; if your pan isn’t big enough, cook the meatballs in batches. Gently cook the meatballs until cooked through, turning them frequently so that they get lightly browned on all sides. If meatballs are not browning, increase the burner heat a little.
- Add meatballs to the sauce. Simmer for a minute to warm the meatballs through. Sprinkle with a little chopped parsley to serve.
Nutrition
Calories: 45kcal | Carbohydrates: 1g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 156mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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