Turkey Meatballs with Feta Cheese


The Meatballs

1 large egg
½ cup panko or other plain breadcrumbs

4 ounces crumbled feta in brine, plus ¼ cup brine

1 tablespoon olive oil

¼ cup minced parsley

2-3 tablespoons Aleppo Pepper



1 pound ground turkey

¼ – 1/3 cup parmesan cheese

Tomato Sauce

2 garlic cloves, peeled and minced

1 tablespoon olive oil

28 oz can whole tomatoes, pureed

6 oz can tomato paste

¼ cup white wine

2 teaspoons dried oregano



To make the sauce

  1. Heat a large saucepan over a medium heat. When it’s heated, add the olive oil and garlic. Sauté for 30 seconds, or until the garlic is fragrant
  2. Add the tomatoes, wine, and oregano, and bring to a simmer. Stir in the tomato paste, and sprinkle with salt and pepper
  3. Simmer, covered, for 20-30 minutes (or however much time you have).
  4. Season to taste with salt and pepper

While the sauce is simmering, prepare the meatballs

Preheat the oven to 400°. Cover a sheet pan (with sides) with parchment paper

  1. In a bowl, combine all of the meatball ingredients except the ground turkey and parmesan cheese. When the mixture is thoroughly combined, mix in the ground turkey
  2. To check the flavor, preheat a small skillet, over a medium heat. When it’s heated, add 1 teaspoon of olive oil, and a small amount (approximately one heaping teaspoonful) of the meatball mixture. Flatten it, and cook it on both sides, until it’s cooked through. Taste it to see if it needs more seasoning. Adjust the flavors, and test again, if you’d like
  3. Roll the mixture into golf ball-sized meatballs. Place on a baking sheet, and bake in the oven for 10-12 minutes, or until cooked through
  4. Serve with the tomato sauce, and sprinkled with parmesan cheese, either over pasta or in a roll

Makes approximately 15-20 meatballs