These meatballs are great in pasta or delicious as an appetizer or a snack. The herbs and caramelized veggies add so much flavor you won’t miss the beef one bit. And once cooked they freeze... well, so if you can’t use a whole batch, freeze what’s left to brighten up one of those down days when your energy’s low yet you want to eat something good that can please the whole family.
Preheat oven to 375 degrees. Heat 1 tablespoon of the oil in a small skillet over a medium-high heat. Add the shallots, carrot, and celery and saute for 2 minutes. Sprinkle with salt, then turn the heat down and partially cover. Cook until the vegetables have started to soften and caramelize, about 5 to 8 minutes. Set aside and let cool slightly.
While the veggies are cooking, beat together the egg, herbs, salt, and freshly ground black pepper in a bowl. Add the vegetables when ready and mix in. Add the turkey and breadcrumbs and smash everything together until well blended. The mixture will be quite wet.
Line a baking sheet with parchment and drizzle with oil. Set aside.
With a teaspoon, scoop out some of the turkey mixture and lightly roll into a ball with your hands. Set onto baking sheet. Repeat until all the mixture is used up.
Bake for 15 minutes on the center rack of the oven. Turn the balls over and bake for 10 minutes more, or until they are completely golden and internal temperature reaches at least 165F.
Chef Tips
If you are gluten free, use the bread of your choice to make breadcrumbs. To see how check our article here.
Once cooked, you can freeze the meatballs for up to 3 months. They are great to have on hand for a quick, nourishing kid-friendly (and adult-friendly) meal. Defrost under running cold water or overnight in your fridge.
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