Baked Turkey Meatballs with Tomato Leek Chutney

Image of Kelly Aditi Faust
Kelly Aditi Faust Website
Rated 5.0 based on 2 customer reviews
Baked Turkey Meatballs with Tomato Leek Chutney
Baked Turkey Meatballs with Tomato Leek Chutney
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Ingredients

  • Preheat oven to 400°.
  • Combine the ground turkey, onion, garlic, parsley, oats, egg and lemon zest in a mixing bowl until evenly blended. Season with salt and pepper. Fry a small patty, about a teaspoonful, in a small skillet over medium-high heat; taste and adjust seasoning as needed.
  • Form mixture into 1 ½- to 2-inch meatballs. Place on a foil-lined baking sheet and brush the tops with olive oil. Bake for 30 minutes.
  • While the meatballs are baking, make the chutney. Heat olive oil in a small saucepan over medium-low heat. sauté the leeks for 5 minutes, stirring occasionally. Add the tomatoes, garlic, honey, chili powder, cayenne pepper and star anise. Reduce the heat to low; stir, cover and simmer the chutney for 20 minutes. Remove from heat and stir in the lemon juice. Transfer to a small bowl for serving.
  • Remove the meatballs from the oven, arrange on a platter, and serve with the chutney.

Directions

  1. Preheat oven to 400°.
  2. Combine the ground turkey, onion, garlic, parsley, oats, egg and lemon zest in a mixing bowl until evenly blended. Season with salt and pepper. Fry a small patty, about a teaspoonful, in a small skillet over medium-high heat; taste and adjust seasoning as needed.
  3. Form mixture into 1 ½- to 2-inch meatballs. Place on a foil-lined baking sheet and brush the tops with olive oil. Bake for 30 minutes.
  4. While the meatballs are baking, make the chutney. Heat olive oil in a small saucepan over medium-low heat. sauté the leeks for 5 minutes, stirring occasionally. Add the tomatoes, garlic, honey, chili powder, cayenne pepper and star anise. Reduce the heat to low; stir, cover and simmer the chutney for 20 minutes. Remove from heat and stir in the lemon juice. Transfer to a small bowl for serving.
  5. Remove the meatballs from the oven, arrange on a platter, and serve with the chutney.
Mealthy tip:

The leftover tomato leek chutney is fantastic on grilled cheese!

Reviews

5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Jessica Scott
February 02, 2018 at 8:16pm

Jessica Scott says:

This is a really delicious turkey meatball recipe! Leeks are in season right now, so I thought this was the perfect recipe to try out. I loved all of the flavors, it was amazing!

Image of Aja A
September 11, 2017 at 11:08pm

Aja A says:

Loved the chutney! I definitely livened up these turkey meatballs. Make sure you create a large batch of the chutney as you will want to use it for other things. I like it with cheese and crackers!