Herby Turkey Meatballs


Herby Turkey Meatballs



Serves 4

  • 1/2 small yellow onion, chopped
  • 2 garlic cloves, chopped
  • 4 fresh sage leaves
  • 8 fresh basil leaves
  • Leaves from 4 sprigs of thyme
  • Leaves from 3 inch sprig of rosemary
  • 1/2 C Italian parsley
  • 1 leaf of curly kale, stem removed
  • 1 lb ground dark meat turkey
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 C Simple Tomato Sauce or tomato sauce of choice
  • 4 tbsp olive oil


In a food processor, place the onion, garlic, herbs, and kale and pulse until very finely chopped. Transfer the mixture to a large mixing bowl and add the ground turkey, sea salt, black pepper, and 1 tbsp olive oil. Use your hands to combine.

Roll the mixture into golf ball-sized meatballs. They will be sticky so just do your best to make a round shape. Heat the additional 4 tbsp olive oil in a large nonstick skillet over medium-high heat. Cook the meatballs until they are browned all over.

Add the tomato sauce to the pan and partially cover the pot. Let the meatballs cook gently for 1/2 hour, carefully stirring every now and then. 

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