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…

Everyone loves a turkey burger

Well, not actually everyone. But everyone loved these.

I came up with this “recipe” after I couldn’t find a recipe that I had all the ingredient for.

What’s in it?

Ground Turkey, chopped onion, cilantro, jalapenos, a tiny bit of mustard and mayo, breadcrumbs, and an egg.

They also froze really well between some wax paper.


This is my first time cooking for thanksgiving, and, well, I’m thankful. Not only because everything came out real good, but also because dinner with my friends was just plain amazing. Here are some of the things I made, along with some of the things others made, and some things people bought. I have leftovers for the next week, come visit.

Some pictures from the making of the pumpkin cheesecake

Cranberry sauce, one of the most foreign things to me, but to which I have most warmed up in the past 7 years

Also made some turkey, this thing people sometime make on Thanksgiving. I was pretty freaked out about this endeavor, but from everything I hear, it was not so bad.

I also made my mom’s rice crispies, cottage cheese, mushroom and onion bake as a stuffing-alternative. I recognize that that combination sounds gross, but it is really good. I keep calling my mom every year to ask for the recipe, and yet every time all I come up with is a note that looks like this (in English, into Hebrew, with very little rhyme or reason):

I also made some parmesan polenta, biscuits, and some gravy (not pictured for its lack of photogenic quality).

Hailey made amazing baked green beans, deviled eggs, and the most delicious sweet smashed potatoes with garlic oil. Steph and I made a cauliflower gratin, and Steph also made a very attractive apple pie, and Adam brought a pecan pie and a pumpkin pie from Dean and Deluca. Needless to say, those were pretty good, too.

Some aftermath pictures

Thanks for reading. I am VERY thankful for that.


My favorite salad

Made for lunch on October 23, 2007. But is going to be made pretty much every day, well, every other day maybe. It has:

Baby greens
Dried Cranberries
Almonds (or any other nut, really)
Sliced Turkey (preferably honey roasted)
Balsamic, Olive oil, salt and pepper