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
- Cook the shallots and mushrooms:
- Melt the butter in a small frying pan on medium heat. Add the minced shallots and cook gently for 3 to 4 minutes until softened.
- saute shallots for turkey meatballs
- saute mushrooms for turkey meatballs
- 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.
- Stir in the mixed herbs. Remove from heat. Place in a bowl and quickly chill to cool.
- Make the meatball mixture:
- 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.
- make turkey meatball mixture
- Using your clean hands gently mix the turkey and other ingredients together until well combined. Don’t over mix.
- Shape the meatballs:
- 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.
- put formed turkey meatballs on a tray
- Brown the meatballs:
- 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.
- brown the turkey meatballs
- brown the turkey meatballs on all sides
- 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.
- Optional sauce. Heat a tablespoon of olive oil in a sauté pan on medium heat. Add the minced onions and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for one minute more.
- saute onions for turkey meatball tomato sauce
- make tomato sauce for turkey meatballs
- While the onions and garlic are cooking, pulse the canned tomatoes in their juices in a blender or food processor until chopped, but not completely smooth.
- Add the tomatoes to the onion garlic mixture. Cook for ten minutes. Add salt and pepper to taste.
- Add meatballs to the sauce. Simmer for a minute to warm the meatballs through. Sprinkle with a little chopped parsley to serve.