Turkey Cocktail Meatballs
“Turkey and vegetables always had a place at the family table during the holidays. They’re a must. But this year, play with the formula by serving them in ultra-moist meatball form.” — Clemence, one of Ricardo and Brigitte’s daughters
Ingredients
- 1 beet, peeled
- 1 carrot, peeled
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1/2 lb (225 g) ground turkey
- 8 saltine crackers, crushed to a fine powder
- 1 egg
- 1/4 cup (10 g) cilantro, finely chopped
- 1 tbsp (15 ml) ketchup
- 1 tsp (5 ml) sambal oelek
- 1 tbsp (15 ml) olive oil
- Lemon wedges, for serving
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- With a spiralizer, cut the vegetables into thin spirals (or cut into a fine julienne with a knife). On the baking sheet, toss the vegetable spirals with the oil. Season with salt and pepper. Roast for 15 minutes, then remove from the oven and drizzle with the lemon juice. Set aside.
“Turkey and vegetables always had a place at the family table during the holidays. They’re a must. But this year, play with the formula by serving them in ultra-moist meatball form.” — Clemence, one of Ricardo and Brigitte’s daughters