The turkey meatballs with peas and gorgonzola are a rich second course that can also be enjoyed as a main dish.
The turkey meatballs are very delicate and fragrant; for their preparation, I combined grated Parmesan cheese, a sprig of parsley, breadcrumbs, an egg, and a pinch of curry with the meat. I then cooked the meatballs with peas and finally mixed in some gorgonzola.
These meatballs, besides being a simple dish to prepare, are a burst of flavor that is hard to resist: you’ll need a nice loaf of bread to do the “scarpetta”!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stove
Ingredients
- 7 oz ground turkey
- 1 Egg
- as needed Breadcrumbs
- 2 tbsps Parmesan cheese
- 1 sprig Parsley
- 1 tsp Curry
- to taste Salt
- 3 oz Peas
- 1.5 oz Gorgonzola
- as needed Extra virgin olive oil
Preparation
To make the turkey meatballs, combine the ground meat with the egg, washed and chopped parsley, and Parmesan in a large bowl. Mix the ingredients with your hands, add breadcrumbs (enough to obtain a compact and soft mixture), curry, and adjust the salt.
With your hands, take portions of the mixture and form balls the size of a walnut, or your preferred size.
In a pot, add the peas and a drizzle of extra virgin olive oil, cover with hot water, and cook.
After about ten minutes, add the meatballs and cook over moderate heat for 15-20 minutes. If the water reduces before the end of the cooking, add another tablespoon.
Five minutes before the end of the cooking, add the Gorgonzola cut into cubes and mix until it is completely melted. Serve hot, and enjoy your meal!
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