appetizers | main course | turkey

Giant Turkey Meatballs

Prep Time: 15 minutes Cooking Time: 40 Minutes 8 giant meatball servings

Products Included In Recipe


2 lbs (900 g) Granny's Ground Turkey
1 tbsp (15 ml) Italian parsley, chopped
2 tbsp (30 ml) parmesan cheese, grated
1 cup (250 ml) tomato sauce


1/2 cup (125 ml) onion, thinly sliced
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) garlic, finely chopped
1 1/2 cups (375 ml) baby spinach
1/2 cup (125 ml) sundried tomatoes, drained and chopped
3 oz (100 g) smoked Gouda, shredded
2 tbsp (30 ml) parmesan cheese, grated
1/4 tsp (1.25 ml) ground black pepper


1/2 cup (125 ml) breadcrumbs
1 egg, beaten
1 tbsp (15 ml) garlic, finely chopped
1 tsp (5 ml) dried oregano
1 tsp (5 ml) sea salt
1/4 tsp (1.25 ml) ground pepper


Preheat oven to 350⁰F (190⁰C).
Sauté onions in olive oil until lightly browned.
Add garlic and spinach. Cook until spinach is wilted.
Add remaining filling ingredients and set aside.
In a large bowl, mix ground turkey, breadcrumbs, egg, garlic, oregano, salt and pepper.
Divide meat mixture into eight balls and press each one flat, about 1/4” thick.
Add filling to the middle of each and form back into balls making sure all the filling is covered.
Place on a baking sheet and bake for 30 minutes.
Top each meatball with a tablespoon of tomato sauce, sprinkle of parsley and parmesan. Return to oven for another 10 minutes. Serve hot.

Recipe courtesy of Chef Jason Wortzman

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