Turkey Meatballs with Fennel & Carrot
 
Prep time
Cook time
Total time
 
This recipe yields approximately 20 medium meatballs. These can also be made ahead and left in an airtight container until ready to cook.
Author:
Serves: 4-6
Ingredients
  • 1 lb lean ground turkey
  • 2 eggs, beaten
  • ¾ cup plain whole wheat bread crumbs (+ a little bit more to even out texture if needed)
  • ¾ cup low sodium chicken stock
  • 3 cloves garlic, minced
  • ½ cup fennel, finely diced
  • ¼ cup fennel fronds, coarsely chopped
  • ½ cup carrot, finely diced
  • ½ cup onion, finely diced
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 3 large dashes Lee & Perrins
  • 1 tsp fresh rosemary, optional
  • 2 tbsp of dried meatball mix (dried basil, oregano, parsley, mint, cumin, thyme and onion)
Instructions
  1. Combine turkey, breadcrumbs, eggs, garlic, fennel, carrot, onion in a large bowl and toss lightly with spoon.
  2. Add dried herbs, fresh rosemary and a few dashes of L&P.
  3. Mix with clean hands, making sure the ingredients are evenly distributed.
  4. Roll mixture into meatballs and place on clean plate.
  5. Heat 2 tbsp of olive oil in large skillet over medium heat.
  6. When hot, add meatballs and turn after 4 minutes or, until brown on both sides.
  7. Add ½ cup chicken stock, cover, turn the heat to low and let simmer until most of the liquid evaporates (about 10 min).
  8. Remove lid, add the remaining chicken stock, turn heat to medium and cook for a 2 minutes.
  9. Serve hot!
Notes
When using leaner meats like ground turkey, you must add moisture and more flavor to compensate for the dryness.
Recipe by The Peony Life at http://thepeonylife.com/2015/08/turkey-meatballs-with-fennel-carrot/