The slimy, salty bits on your meatballs or burger may be perfectly delicious, but they can be tough to get rid of. However, you can remove this unwanted texture from your dish by using a combination of lemon juice and egg white.

In the age of “clean eating”, we often promote the idea that eating unhealthy foods is bad for you. But what is this “clean eating” stuff? “Clean eating” refers to eating foods that are considered healthy. Non-processed foods that are low fat, high fiber, and low calorie foods are all considered part of a “clean eating” diet. Advocates of the “clean eating” diet proclaim that these foods help prevent fat accumulation, lower cholesterol, prevent heart disease, and help to improve overall health.

Turkey meatballs are the ultimate comfort food. The rich protein and savory broth mixed into a ball of tender turkey makes them a dream for anyone who wants to fight off the winter blues. But, so many meatballs fail because they aren’t tender enough. This recipe will take you step-by-step through the process of making them the way they were meant to be made—and you’ll be able to serve them with confidence.


Shredded zucchini makes these turkey meatballs incredibly juicy. Basil, shallots and cayenne pepper season them.


Chief: Mona Talbott

word-image-7618 Illustration: Michael Hoveler. Your company: Talbott & Arding Cheese and Provisions, Hudson, NY. What she’s known for: Unconscionable shopping. Applies techniques from Italy, France and California to produce from the Hudson Valley. Throughout New York’s Hudson River Valley, people rely on Talbott & Arding’s cheese and groceries to fuel weekend adventures and unexpected gatherings. Chef Mona Talbott applies her classical training to prepare a series of deceptively simple dishes that travel well. It’s clean food, she says. And the beauty is in the details. In Talbott’s second Slow Food Fast recipe, she makes the turkey meatballs fresh and delectable by adding chopped zucchini, basil, shallots and cayenne pepper. Turkey can be a little dry, but the zucchini adds moisture, she says. Ms Talbott serves the meatballs on a mound of saffron rice with a spicy jalapeno-flavoured yoghurt sauce. Everything is quick to prepare and can be made in advance, making this elegant dish easy to take to a picnic or party. At home, it’s a healthy, hearty dish that deserves to be on the table regularly. To discover and find all of our recipes, visit the new WSJ Recipes page.

Chef Mona Talbott serves meatballs on a mound of saffron rice with a jalapeño yogurt sauce. Everything is quick to prepare and can be prepared in advance, making this elegant dish easy to take to a picnic or meeting. At home, it’s a healthy and hearty dish that deserves to be introduced regularly.



  • 2 ½ cups cooked basmati rice
  • 1 pound turkey, preferably dark meat
  • 1 cup coarsely chopped zucchini
  • 3 cloves of garlic, finely chopped
  • Ground cayenne pepper
  • Kosher salt and freshly ground black pepper
  • Tasse fein gehackte Schalotten
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  • ¼ cup basil basil ha ha
  • 2 tablespoons olive oil
  • ½ jal jal jal jal pel pel pel pel and r r r r
  • ½ cup Corianderblätter, plus more for garnishing
  • 1 cup of Greek y
  • juice of ½ lemon
  • 2 tablespoons butter
  • 1 Safranfäden socket


  1. Prepare the meatballs: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Chop ½ cup cooked rice in a food processor until grains are finely crumbled. In a medium bowl, combine the crumbled rice with the turkey, chopped zucchini, 2 cloves chopped garlic, a pinch of cayenne oil, salt and pepper and stir. Add the chopped shallots, parsley and basil until evenly distributed.
  2. With wet hands, form patches the size of a meatball and place on the prepared baking sheet. Brush the meatballs with 2 tablespoons of olive oil. Bake until tender, 10 to 12 minutes.
  3. Prepare the green yogurt: In a food processor, chop remaining garlic, jalapeños, ½ cup cilantro leaves, yogurt, lemon juice, salt and pepper to taste. Once everything is well mixed, taste and season if necessary.
  4. Prepare the saffron rice: Place a medium-sized non-stick pan over medium-high heat. Add the butter and crumble the saffron threads. When the oil begins to sizzle and the aroma of the saffron begins to develop, add the remaining cooked rice after about 1 minute. When the grains are evenly coated with oil, cover the pan and gently heat the rice, for about 1 minute. Season with salt.
  5. Serve the saffron rice on plates and top with the turkey meatballs. Spread with green yogurt and garnish with cilantro.

-Crafted by Mona Talbott Kitty Greenwald is a chef, culinary writer and co-author of Slow Fire (Clarkson Potter). Copyright ©2020 Dow Jones & Company, Inc. All rights reserved. 87990cbe856818d5eddac44c7b1cdeb8Turkey meatballs are a popular appetizer around the holidays, but it’s not always easy to get the meat to brown. The secret to making them succulent and moist is first browning the meat in a hot pan and then adding the moisture from the vegetables, and then simmering the mixture over low heat to make them fall apart when you bite into them.. Read more about basic meatball recipe and let us know what you think.

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