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
Mix together all meatball ingredients in a large bowl until combined. Set aside.
In a large saucepan, stir together marinara sauce, water, sugar, lemon juice, tomato paste, and pineapple. Bring to a boil over medium heat.
Roll the meat mixture into balls approximately the size of golf balls.
Carefully drop balls into boiling sauce.
Reduce heat to low; simmer for approximately 1 hour 30 minutes.
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