Turkey Meatballs with Marinara

Courtesy of Chef Tryg Siverson. This recipe proves you don’t need panko or breadcrumbs to make a fluffy meatball. Light and delicate, they simply melt in your mouth!

Serves: 4 (Makes 12 meatballs)

Preparation Time: 20 minutes

Cooking Time: 1 hour and 10 minutes

*Special Equipment: Ricer, Meat Thermometer, Ice Cream Scooper (Optional)


½ pound of white potato, peeled and diced
¼ cup canola oil
1 cup white onion, finely chopped
2 tablespoon garlic, minced
¼ teaspoon of red pepper chili flakes
1 pound ground turkey meat
1 egg
2 teaspoons fresh thyme, chopped
1 tablespoon of salt
½ teaspoon black pepper


Marinara Sauce, recipe follows


Preheat oven to 475 degrees F. To a pot of boiling water, add potatoes and simmer on low heat until very tender (about 25 minutes). Once cooked, drain potatoes then put through a ricer. Set aside and allow to cool.

Heat canola oil in a small sauté pan heat over medium-low heat. Add onions, garlic, and red pepper chili flakes and cook until translucent (about 5-6 minutes). Set onion mixture aside to cool. In a large bowl,add ground turkey, cooled onions and garlic, cooled potato, egg, thyme, salt and pepper. Mix the meat thoroughly. Once all of the ingredients are thoroughly incorporated, take a small amount of meat and cook in a sauté pan to check the seasoning.

Using an ice cream scooper or your hands, form meatballs slightly larger than golf balls. Place in baking dish and bake in oven for 20 minutes, or until the internal temperature is 140 degrees F. Once done, the meatballs will be firm to the touch.

Marinara Sauce (Optional)

Serving size: 4

Prep time: 10 minutes

Cook time: 22 minutes

2 tablespoons canola oil
½ cup white onion, diced
2 teaspoons garlic, diced
1 12-ounce can peeled and diced tomatoes
¼ teaspoon of red pepper chili flakes
1 ½ teaspoons salt
¼ teaspoon black pepper
½ cup loosely-packed basil, chopped


Heat canola oil over medium-high heat in a large stockpot. Reduce flame to medium-low heat, add the onions and garlic then cook until translucent (about 5-6 minutes). Add tomatoes, red pepper chili flakes, salt and pepper. Stir together, and let cook for 12-15 minutes. Add the chopped basil. Cook for an additional 2 minutes.