Open Kitchen: Thanksgiving Turkey Meatballs

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MARKHAM REAL ESTATE – With potential home buyers back from their vacations and settled into the school-year routine, October is a fantastic time to show off your listed home with an Open House.

With thanksgiving fast approaching, and the holiday season right around the corner, this month we thought we would share a holiday-inspired snack recipe that’s perfect for a quick bite. A platter of these homemade meatballs will look great set out with a few decorative touches, such as colourful miniature pumpkins and squash.

Turkey Meatballs Ingredients

  • 1 lb. ground turkey.
  • 2 slices white bread (note: stale bread works just fine!)
  • Roughly ½ cup yellow onion, diced.
  • 1 large egg.
  • ½ tsp. oregano.
  • ½ tsp. basil.
  • ½ tsp. dried summer savoury (optional).
  • ½ tsp. Worcestershire sauce.
  • Vegetable oil.


Start, as usual, by putting on a pair of protective gloves – you’ll be working with your hands quite a bit for this one. Shred bread into small cubes (roughly one centimetre a side). Combine bread, turkey, onion, oregano, basil, savoury, salt, pepper, and Worcestershire sauce in a medium mixing bowl.

Next, use your gloved hands to manually mix all of the bowl’s ingredients together. You will know this part is finished when the bread no longer stands out visibly. After that’s finished, put it in the fridge to sit for a few hours (or overnight) – this will allow the flavour from the spices to really sink in.


Heat up a large skillet or pan on medium-high heat and add oil, giving the oil a bit of time to heat up as well. While those heat up, you should roll the mixture into small balls. Don’t go overboard with the size – you want your open house visitors to be able to eat it in one quick bite.

When your turkey balls are rolled, go ahead and drop them onto the pan’s surface (but try to prevent them from touching on the cooking surface). Simmer, while turning regularly, until the interior of each meatball is thoroughly and visibly browned – ground turkey is safer to eat when it is well done.

When they are finished cooking, you will want to take them out and place them on a couple of paper towels, in order to let excess oil drain from the surface.


These treats can be set out on a decorative platter with a toothpick inserted into each one – allowing guests to grab them quickly and without having to actually touch the food. These will go great with almost any beverage, and will pair especially nicely with cranberry cocktail or cold apple cider.

Pro Tip: If you’re making this recipe for your own family, it goes great with cranberry sauce or chutney for dipping – the sweetness will act as a complement to the savoury flavours of the spice and ground turkey.

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