Turkey Meatballs: a quiet resurrection

Once upon a time, I had an active cooking blog. Then life got in the way, and I neglected it. But over lunch in Tel Aviv yesterday, a good friend who is the mom of a 2-year-old asked for recipe ideas that were easy, nutritious, and that you could eat from all week. Easy.

For the past few months, after I’ve decided to cut back on dairy and soy, I’ve started making these turkey meatballs every Saturday and eating them all week, at work or home. They answer all the criteria of busy moms, but also of single ladies and gents trying to eat well and save some money.

So now it’s Saturday, and I’ve made them, and so the blog is quietly resurrected.

Turkey Meatballs (קציצות הודו)

Serves 1 single lady for a whole week, or a family for 2 days

Total time: 1 hour (20 minutes unattended)


  • 1/2 kg Ground turkey (or chicken)
  • 1 onion
  • 3 garlic cloves
  • A generous handful of parsley + cilantro (or one or the other, or another herb you really like)
  • 1 carrot, peeled
  • 1/2 cup panko (GF alternative: a potato)
  • 1 egg
  • 2 tsp Cumin
  • 1 tsp each salt and pepper
  1. Preheat the over to 200 c (400 f)
  2. Line a baking sheet with baking paper
  3. In the food processor, throw in the onion, carrot, garlic, and herbs, and mix until paste-like
  4. In a large bowl, mix the veggie-herb mixture with all the other ingredients
  5. Turn into disk-like balls, and pan fry in olive oil for 2 minutes on each side
  6. Stick in the oven for 20 minutes

Ways to enjoy these:

  • Right when the come out of the oven
  • Cold when you need a late night snack
  • Reheated and served with Tahini + spicy sauce (my preferred method)
  • In some tomato sauce
  • Next to a side of veggies/rice/couscous, etc…

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