Turkey Cocktail Meatballs

  • Preparation 15 MIN
    Cooking 20 MIN
  • Servings 1
  • Makes 18 meatballs
  • Freezes
Turkey and vegetables always had a place at the family table during the holidays. They’re a must. But this year, play with the formula by serving them in ultra-moist meatball form.






  1. With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. With a spiralizer, cut the vegetables into thin spirals (or cut into a fine julienne with a knife). On the baking sheet, toss the vegetable spirals with the oil. Season with salt and pepper. Roast for 15 minutes, then remove from the oven and drizzle with the lemon juice. Set aside.


  1. Meanwhile, in a bowl, combine the turkey, crushed saltines, egg, cilantro, ketchup and sambal oelek. With lightly oiled hands, form the mixture into balls using about 1 tbsp (15 ml) for each one, and gently flatten to facilitate cooking.
  2. In a large non-stick skillet over medium heat, working in batches, brown the meatballs in the oil for 3 minutes on each side or until cooked through.
  3. Top each meatball with some of the vegetable spirals and secure with a toothpick. Keep in the warm skillet until ready to serve. Serve with the lemon wedges.


Pro tip: Serve the meatballs in the same skillet they were cooked in, guaranteeing they stay warmer longer.

To help you with this recipe


The spiralizer creates pretty ribbons out of zucchinis, sweet potatoes or apples. Slices thicker or thinner juliennes with the three blade options. Its non-slip feet and downward angle are ergonomic.

39.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.