These meatballs are great in pasta or delicious as an appetizer or a snack. The herbs and caramelized veggies add so much flavor you won’t miss the beef one bit. And once cooked they... freeze well, so if you can’t use a whole batch, freeze what’s left to brighten up one of those down days when your energy’s low yet you want to eat something good that can please the whole family.
Preheat oven to 375F. Heat 1 tablespoon of the oil in a small skillet over a medium-high heat. Add the shallots, carrot, and celery and sauté for 2 minutes. Sprinkle with salt, then turn the heat down and partially cover. Sweat until the vegetables have started to soften and caramelize, about 5 to 8 minutes, Set aside and let cool slightly.
While the veggies are sweating, beat together the egg, herbs, salt, and freshly ground black pepper in a bowl. Add the vegetables when ready and mix in. Add the turkey and breadcrumbs and smash everything together until well blended. The mixture will be quite wet.
Line a baking sheet with parchment and drizzle with oil. Set aside.
With a teaspoon, scoop out some of the turkey mixture and lightly roll into a ball with your hands. Set onto baking sheet. Repeat until all the mixture is used up.
Bake for 15 minutes on the center rack of the oven. Turn the balls over and bake for 10 minutes more, or until they are completely golden and internal temperature reaches at least 165F.
If you are gluten free, use the bread of your choice to make breadcrumbs. To see how check our article here
Once cooked, you can freeze the meatballs for up to 3 months. They are great to have on hand for a quick, nourishing kid friendly (and adult friendly) meal. Defrost under running cold water, or overnight in your fridge.
Preheating a baking sheet before placing it in the preheated oven develops a crispier crust and seals in moisture before putting it in the oven for the required cooking time.