GREEN GODESS TURKEY MEATBALLS
INGREDIENTS:
- 1 kilo ground turkey
- 1 packed cup herbs (I used cilantro + parsley)
- 2 large scallions, roughly chopped
- 1 shallot, peeled halved
- 4 cloves garlic, minced
- zest of 1/2 a lemon
- 1 Tbsp Dijon mustard
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 Tbsp olive oil
- 1 egg
- 1 cup panko crumbs (I used GF). FOR MEATBALLS:
- 1 cup potato starch
- 2 yellow onions, halved thinly sliced
- 4 cloves minced garlic
- 1/2 cup white wine
- juice of 1 lemon
- 1 (15 oz) can tomato sauce
- 4 cups chicken stock
- oil for cooking
Cooking steps
Step 1
In the bowl of a food processor add herbs, scallions, shallots, garlic, mustard, lemon zest, salt and pepper. Pulse until it forms a paste (you may have to scrape down the sides) add olive oil. Pulse again. Once mixture is smooth add egg and pulse for 5 seconds just to combine.
Step 2
Add ground turkey to a large bowl with herb mixture and panko crumbs. Mix well to combine.
Step 3
Place large pot over medium high heat. While pot is preheating form “meatballs”. I like them tiny so about 1-2 tsp per meat ball. Dip each meat ball in a very light coating of potato starch, shake off excess. When pan is hot add enough oil to coat the bottom (so they don’t stick) and fry meatballs in batches so they can sear on all sides. Add another 1 Tbsp of oil to pot along with onions. Cook for 5-6 min stirring often. Add garlic and meatballs to the pan. Stir to combine. Squeeze the lemon over the meatballs and pour wine. Stir, scraping any bits from the pan. Add tomato sauce and stock. Stir. Bring to a boil, then lower heat to very low and simmer for 45 min – 1 hour. Serve hot and enjoy.
