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MARIO BATALI Turkey Meatballs with Tomato Sauce

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

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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