Julienne’s Turkey Meatballs

Last night I improvised on turkey meatballs and they came out amazing! This is a new go-to recipe for me. Don’t you love it when that happens?


  • 1/2 cup of bread crumbs
  • half a small onion, finely minced
  • 2 bunches of green onions, chopped (chives, basil, or cilantro work too, just pick based on your taste)
  • 2 garlic cloves, minced or microplane
  • 1 and 1/2 tsp of sea salt
  • 1/2 tsp ground black pepper
  • (optional) 1/2 tsp of dried basil (if you didn’t use fresh already)
  • pinch of red pepper flakes
  • 1 1/2 pounds of turkey
  • 1 large egg, beaten
  • 3 tbsp of olive oil
  • 1 can of tomato sauce or your favorite marinara
  • 1/4 cup of chicken stock (if you’re using regular tomato sauce above)
  • and finally…the secret ingredient is African spice blend. Mine is from Trois Mec (R.I.P.) but you can make your own

The African spice blend is the key to deliciousness for these meatballs



Combine Ingredients in a Large Bowl

Combine bread crumbs, African spice blend, onion, green onion, garlic, salt, pepper, and red pepper flakes. Add in the beaten egg and the ground turkey.


Mix & Refrigerate

Mix the ground turkey with all the ingredients by hand. Arrange into a ball shape, cover with plastic and refrigerate for 1 to 24 hours depending on how much time you have.


Pan Fry

Pour olive oil into a saute or frying pan and brown the meatballs for 8 minutes, flipping them halfway through. Take meatballs out and set aside.



Pour tomato sauce and chicken stock into the pan OR your favorite marinara on medium high heat. Once the sauce starts simmering, transfer the meatballs back in and simmer with the cover on for 20 minutes.

I had my turkey meatballs with ribboned zucchini. Enjoy!