Turkey and Pastrami Meatballs






1 hr 30 min

Turkey and Pastrami Meatballs


Meatball Ingredients

(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

2 eggs

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.

Cook’s Notes:

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