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Turkey meatballs



  • 4 tablespoon vegetable oil
  • 1 tablespoon medium carrot, peeled and cut into small dice
  • 1 tablespoon medium celery stalk, small dice
  • 1 tablespoon medium yellow onion, small dice
  • 2 teaspoon finely chopped fresh sage leaves
  • 3 cup shredded, cooked turkey (about 12 ounces)
  • 1 cup cold mashed or roasted potatoes
  • 1 cup sweet potatoes (cooked)
  • 1 cup large egg, lightly beaten
  • 1/2 cup nice cheddar cheese
  • 1/4 cup all-purpose flour
  • 1 tablespoon coarsely chopped fresh italian parsley leaves
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • Preparation

    Baking Directions:

    Heat 2 tablespoons of the oil in a large nonstick frying pan over medium heat.

    Add the carrot, celery, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until the onions and carrots have softened, about 10 minutes.

    Transfer the mixture to a plate to cool and wipe the pan clean with a dry, clean towel or paper towels; set the pan aside.

    Grind the turkey, potatoes, and cooled vegetables through a hand crank meat grinder into a bowl.

    Add the remaining measured ingredients to the bowl (except for the oil) and stir to combine.

    Using your hands, form the mixture into 6 patties (4 inches wide, about 2/3 cup each) and place on a baking sheet.

    Heat the remaining 2 tablespoons of oil in the reserved frying pan over medium heat until shimmering.

    Add 3 of the patties and cook undisturbed until the bottoms are dark golden brown, about 8 minutes.

    Using a flat spatula, carefully flip the patties over and cook until they're dark golden brown on the other side, about 8 minutes more.

    Transfer to a large plate and repeat with the remaining patties.

    Serve immediately.

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