Make Ahead

Peppery Turkey-Rosemary Meatballs

October  8, 2013
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Author Notes

Another favorite from my mom. I don't know where she got the recipe. I always forget how much spice the TWO full tablespoons of pepper adds to the meatballs, and sometimes I can't believe it really calls for that much...but just do it. Grind those two tablespoons of fresh black pepper. And put it all in the mix. —gabsimonelouise

  • Makes 18 meatballs
  • 2 pounds ground turkey
  • 2 1/4 cups breadcrumbs from stale bread
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons salt
  • 2 tablespoons chopped fresh rosemary
  • 2 garlic cloves, minced
In This Recipe
  1. Preheat oven to 375. Take out a 9 x 13 baking pan. Get all your ingredients ready!
  2. In a large bowl, mix all ingredients with your hands until everything looks evenly distributed in the turkey.
  3. Shape mixture into meatballs about 2" in diameter and place on 9 x 13 pan. You should get about 18 meatballs.
  4. Bake for 20-30 minutes. Check the meatballs often so they don't get too dry. Higher fat turkey takes longer to cook. I usually take kitchen shears, clip open a meatball about halfway down, and check if it is still pink.
  5. Once done, cool for 10 minutes and enjoy on a meatball sandwich or however you like to eat your meatballs. These also keep frozen for several months, or in the fridge for a week.

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