Turkey Meatballs with Tomato Sauce

Mario Batali
Servings: 6 to 8
45 to 60 min

These meatballs use celery root to cut back on the calories & add delicious flavor!

  • Ingredients
  • step-by-step directions
Turkey Meatballs with Tomato Sauce
  • 1 1/2 pounds celery root (peeled and cut into 1-inch cubes)
  • 1 tablespoon olive oil
  • 1 1/2 pounds ground turkey
  • 1/4 cup fresh marjoram (or oregano, roughly chopped)
  • 1 bunch parsley (roughly chopped, plus more for garnish)
  • 2 cloves garlic (finely grated)
  • 2-3 egg whites
  • 1 recipe Basic Tomato Sauce
  • red chili flakes (to taste)
  • salt and pepper to taste
  • Preheat oven to 400ºF.
  • In a large bowl, add celery root, 1 tablespoon of olive oil and season with salt and pepper. Toss to evenly coat. Transfer to a baking sheet. Roast until tender, about 20 minutes. Remove and set aside to cool slightly.
  • In a food processor, add the celery root, pulse to finely chop and transfer to a large bowl. Add ground turkey, marjoram, parsley, garlic and egg whites. Season with salt and pepper. Mix to combine.
  • Form turkey mixture into golf ball-sized balls. Transfer to a plate. Refrigerate for 30 minutes.
  • To a medium-sized pot or braiser, add tomato sauce and place over medium heat. Bring to a boil simmer, stirring occasionally. Add the meatballs, bring to a simmer and cook for 15 minutes, until cooked through.
  • Serve meatballs with sauce. Garnish with more parsley.
  • Helpful Tip: substitute turkey with ground chicken or sausage!
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