Turkey and Pastrami Meatballs
1 hr 30 min
(Yields 8-10 servings)
2 pounds Empire Kosher® Ground Turkey
1 package (7 oz.) Empire Kosher® Turkey Pastrami Slices, very finely chopped
1 cup panko crumbs
3 tablespoons ketchup
1 teaspoon garlic powder
1 teaspoon dried minced onion
½ teaspoon dried oregano
Kosher salt & pepper to taste
2 - 32 oz. jars marinara sauce
1 cup water
1 cup sugar
juice of 2 lemons (about ½ cup)
1 tablespoon tomato paste
1 – 14oz. can of pineapple tidbits, drained
1 tablespoon Kosher salt
1. Mix together all meatball ingredients in a large bowl until combined. Set aside.
2. In a large saucepan, stir together marinara sauce, water, sugar, lemon juice, tomato paste, and pineapple. Bring to a boil over medium heat.
3. Roll the meat mixture into balls approximately the size of golf balls.
4. Carefully drop balls into boiling sauce.
5. Reduce heat to low; simmer for approximately 1 hour 30 minutes.
6. Serve over rice or pasta, if desired.
You can freeze any leftover sauce and use it to make meatballs a second time! You can also use this meat mixture to form patties and grill them as burgers.
Contributed by Naomi Nachman
Sukkot is a special holiday of joy where we dwell—literally—outside our comfort zone. When we eat outdoors this time of year, it calls for foods that are warming and will stick to our bones, but are still festive enough for the holiday.
My favorite comfort food is meatballs! So I’m happy to share this recipe that blends Empire Kosher® Ground Turkey, which beautifully holds the meatballs together so they don’t “disappear” in the sauce, and Empire Kosher® Turkey Pastrami to not only add texture and flavor, but also elevate the dish to something extra special. May you savor this dish and season.