We love meatballs. They can do no wrong. They’re great in pasta, wonderful in a sandwich, or simply delicious eaten off a toothpick as an appetizer or a snack. The herbs and caramelized veggies... in these meatballs add so much flavor that 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. These are it.
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. Sweat until the vegetables have started to soften and caramelize, about 5 to 8 minutes, Set aside.
While the veggies are sweating, 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.
Sprinkle a plate with the flour. With a teaspoon, scoop out some of the turkey mixture and lightly roll into a ball with your hands. Lightly roll them in the flour to coat. Set onto another plate. Repeat until all the mixture is used up.
Heat the remaining 2 tablespoons of oil in a large skillet over a medium-high heat. Brown the meatballs on all sides until they are golden. Do in batches so you do not overcrowd the pan. At this point they will be ready to add to a recipe of Quick Tomato Sauce to finish cooking to eat with pasta or serve in a roll.
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.