Everything but the kitchen sink… moist turkey meatballs

Double, double toil and trouble…  or rather, bubble bubble boil and nibble

Hola!  Today I’ll share hubby’s favorite dish… Everything but the kitchen sink… moist turkey meatballs.

Now, you can get the 100% lean turkey meat, but the way I figure, turkey is naturally lean so I usually get the one with a little fat left in there.

Plus, a little fat makes your tastebuds do back flips… which can feel a little strange since the inside of your mouth is a rather small enclosed space.

If you do use the leanest of meats, veggies will add extra moisture, meaning fun front flips in your mouth to balance out the fatty back flips.

Use whichever turkey package is on sale.  The end result is always delicious.

What you need for meatballs:

1 package of ground turkey

1/2 onion diced (I use a yellow Spanish onion cause they’re sweeter and less expensive)

1 large bell pepper or a bunch of sweet peppers different colors (diced, should be about 1 cup)

1 zucchini (diced, should be about 1/2 – 3/4 cup)… feel free to substitute portabella mushrooms (same amount)

1 teaspoon dried parsley

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup seasoned Italian breadcrumbs

1/2 cup grated parmeson cheese

2 large eggs

1/2 cup chopped fresh parsley


1 jar of vodka pasta sauce

5 cloves of garlic (sliced or minced)… feel free to use less garlic, but personally, I can eat garlic cloves whole without flinching.  That’s how deep my love runs.

It also makes me the opposite of a vampire.  Get it?  Vampires hate garlic and I love it.

1/2 onion diced (you can use the remaining half from the meatballs)

2 tablespoons extra virgin olive oil (EVOO)

1/2 cup sliced zucchini or portabella mushrooms (whatever you used in the meatballs)

What to do:

In large pot, heat up EVOO.  Saute onions on medium heat for 5 minutes.  Add whatever vegetable you choose.  Add garlic.  Stir until fragrant.  Add jar of vodka sauce.  Mix and heat until simmering.

In large separate bowl, mix in all ingredients under “meatball” list except for fresh parsley (reserve that on the side).  Once mixture is incorporated, ball up meatballs (any size you want), but mine are about 1 1/2 tablespoon in size.

Next just drop them into simmering vodka sauce.  It’s easiest if you drop them around along the sides first and work yourself towards the center.

Cover with lid for about 1/2 hour on medium heat (sauce should be bubbling slightly).  After 1/2 hour, flip meatballs.  Reduce heat to low.  Add reserved parsley and let simmer for 45 minutes on low with lid on.

Feel free to add whatever type of cooked pasta to pot after meatballs are fully cooked through and mix all together.  I usually add whole wheat thin spaghetti… or…garlic bread :o)


Serve, drizzle EVOO, and parm on top and eat…yum yum yum.

Make this for your family, online date, non-online date, friends, enemies, frenemies, school board, classmates, political candidates (that you love of course), and especially yourself…yum yum yum!

Plus leftovers are great…especially on pizza!

Tell me what you think…would love to hear from you!

*help me rule the world and follow me on twitter: @angiegomez1010 *


4 responses to “Everything but the kitchen sink… moist turkey meatballs

  1. I making these tomorrow ! 😉

  2. Didn’t know you were a chef.

    Send me some of those meatballs(damn that sounds gay).

    • awww, you’re so sweet kenny! what can I say… I’m a housewife who likes to match people up and loves to cook

      And don’t worry, my meatballs don’t discriminate… they are gay and straight friendly… always nice to have a friendly ball in your mouth :o)

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