© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Turkey Meatballs
½ white ½ dark Meat Turkey Mince
1 tbsp. Olive Oil
1 Medium Onion Chopped
2 Gloves Garlic Chopped
1 ½ oz. White Breadcrumbs
2tsp. Fresh Thyme Leaves.
2tsp. Fresh Oregano
2tsp. Worcestershire Sauce
2tsp. Flour for dusting
2tsp. Olive oil
2fl. oz Milk
Sundried Tomato Gnocchi
1 c all purpose flour
2 eggs
1/2 lb ricotta cheese
1/4 c grated Parmesan cheese
1/2 c chopped sundried tomatoes
Salt
Black pepper
Black Olive Sauce
1/2 medium onion chopped
2 cloves garlic minced
1/4 c olive oil
1 tsp oregano
1 tsp red wine vinegar
1 c chopped Roma tomatoes
1 c kalamata olives chopped
Turkey Meatballs: Heat oil in a Pan Fry Onion and Garlic for about 10 min without color until softened.
Soak Breadcrumbs in Milk
Mix turkey, cooked onion mix and rest of the ingredients, season with Salt and Pepper.
Using Floured Hands form mix into balls, place on baking tray cover and refrigerate for 30 minutes.
Heat Pan add Olive oil and Fry Meatballs until cooked brown. Place on tray place in oven cook for 10-15 minutes until cooked.
Sundried Tomato Gnocchi: On a clean cutting board place the flour, spreading it out to make a well about 6 inches in diameter.
In the middle of the well, place the eggs, cheese, sundried tomato, salt, and pepper.
Stir mixture, and then slowly incorporate flour to wet mixture until the mixture becomes cohesive.
Continue kneading until dough is dry to the touch (add more flour if needed).
Cut small pieces of dough, roll out to make 6-inch rolls 1-inch in diameter, and then cut into 1-inch long pieces.
When finished, add to the pot of salted boiling water. Gnocchi are done when they float to the top.
Black Olive Sauce: Sauté onions and garlic over medium heat until translucent. Add oregano, vinegar, tomatoes, and olives, and cook on low heat and simmer for about 15-20 minutes. Toss with Gnocchi.