Turkey Meatballs with Tarragon

by Laura Donnelly — May 2, 2007

This recipe is meant to be prepared with veal, but that makes some people uncomfortable. Substitute turkey for a healthier and more politically correct recipe, and serve with a simple marinara sauce, such as this one from The Italian Chef.

Serves 6

3/4 lb. ground turkey
1 Tablespoon olive oil
3/4 cup finely chopped onion
1 clove garlic, minced
1/2 cup fresh bread crumbs
1 Tablespoon fresh tarragon, chopped (or 2 teaspoons dried)
1/4 cup parsley, chopped
1/8 teaspoon nutmeg
1 egg, lightly beaten
1/3 cup grated parmesan cheese
2 Tablespoons heavy cream
salt and pepper to taste
1/2 cup flour
4 Tablespoons additional olive oil
1 lb. spaghetti to serve
5 cups marinara sauce

1. In small skillet , sauté onion, and garlic in the 1 Tablespoon oil. Add this to turkey in a bowl and mix well.

2. Add bread crumbs, tarragon, parsley, nutmeg, egg, cheese, cream, and salt and pepper. Blend well. Chill to make the mixture easier to handle.

3. Form the meat into 18 meatballs. Dredge in the flour.

4. Heat the 4 tablespoons olive oil in large skillet over medium heat. Sauté the meatballs until browned on all sides. Add the meatballs to the marinara sauce and simmer gently for 30 minutes.