Turkey Meatball


  • 2 Pounds Ground Turkey
  • 2 Eggs
  • ½ Cup Rye or Chickpea Flour
  • ½ Cup Minced Red Onion
  • 2 Tablespoons Minced Fresh Ginger
  • 6 Minced Garlic Cloves
  • ¼ Cup Chopped Fresh Parsley
  • ¼ Cup Chopped Fresh Basil or Parsley
  • ½ Cup Minced Zucchini
  • 2 Minced Celery Stalks
  • 1 Minced Jalapeno Pepper, seeds and ribs removed
  • ½ Cup Minced Red Bell Pepper
  • ¾ Teaspoon Black Pepper
  • 1 Teaspoon Salt
  • ¼ Teaspoon Red Chili Flakes
  • Cooking Spray


  1. Preheat the oven to 425° F.
  2. Mix it all together, and form it into seven big meatballs.
  3. Spray your cooking pan and pop ’em in the oven for 45 minutes.


This recipe is a tremendous pain in the ass to prepare if you do it as written. Fortunately it is also pretty forgiving if you want to swing left or right with it. I add olive oil and Parmesan, and usually just use whatever herbs I have on hand, rather than buy a whole package just for a quarter cup. (You could also likely get away with using some dried if you’re not particular… though this would be a last resort.) The idea is to make a big, soft, spiced meatball for a plate of spaghetti. Shake it up and make it the way you like the best.

Posted in , on September 15, 2013
Recipe entered by: Kevin

Leave a Comment