The turkey meatballs with peas and gorgonzola are a hearty main course that can also be enjoyed as a single-dish meal.
The turkey meatballs are very delicate and fragrant; for their preparation I combined the meat with grated Parmigiano Reggiano, a small bunch of parsley, breadcrumbs and an egg. I then cooked the meatballs with the peas and finally finished with some gorgonzola.
These meatballs, besides being simple to prepare, are an explosion of flavor that’s hard to resist: you’ll want a good loaf of bread to mop up the sauce!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 2People
- Cooking methods: Stovetop
Ingredients
- 7 oz ground turkey
- 1 Egg
- as needed Breadcrumbs
- 2 tbsp Parmigiano Reggiano
- 1 small bunch Parsley
- as needed Salt
- 1/2 cup Peas
- 1.5 oz Gorgonzola
- as needed Extra virgin olive oil
Preparation
To make the turkey meatballs, in a large bowl combine the ground meat with the egg, parsley (washed and chopped) and Parmigiano Reggiano. Knead the ingredients with your hands, add the breadcrumbs (as needed to obtain a compact and soft mixture) and season with salt.
Take portions of the mixture with your hands and form balls, walnut-sized or to your preferred size.
In a pot pour in the peas and a drizzle of extra virgin olive oil, cover with hot water and bring to a simmer.
After about ten minutes add the meatballs and cook over low heat for 15-20 minutes. If the water reduces before the end of cooking, add another tablespoon.
With 5 minutes left of cooking, add the gorgonzola cut into cubes and stir until it has completely melted. Serve hot and enjoy!
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