Turkey Sage Meatballs with Roasted Asparagus and Cherry Tomatoes…

This is an easy, budget friendly, and healthy meal. YES!  That’s what I call a triple threat. 😉

As you may know ground turkey is a healthy choice of meat, but it tends to be rather bland. Giving it flavor is one of the biggest challenges and then a light bulb went off thinking about my leftover herbs in the fridge, sage…then I remembered turkey and sage are friends. 🙂

You may recall having a Thanksgiving or two with a turkey stuffed with fresh sage and other herbs. So there it was – the  ingredient that would make these meatballs a star!

Fresh herbs only cost about a $1.00 or so and they give your food so much punch.

I decided to roast some asparagus (one of my favorite vegetables) along with some cherry tomatoes for color and a pop of freshness. I added some fresh rosemary to these for an extra kick!

Turkey Sage Meatballs

1 lb. ground turkey

half a yellow onion finely chopped

half clove garlic finely chopped

3 tablespoons sherry wine

3 tablespoons finely chopped fresh sage

salt & pepper (about 1/4 teaspoon)



1 cup beef broth

1/2 tablespoon butter

1/2 tablespoon flour


Roasted Asparagus and Cherry Tomatoes

1 bunch of asparagus

1 carton cherry tomatoes

1 clove of garlic finely chopped

1 tablespoon of olive oil

1/4 teaspoon chopped fresh rosemary

Onto the veggies! Set the oven to 400 degrees. Snip the ends of your asparagus (about an inch off the bottom.) Place the asparagus, cherry tomatoes, and chopped garlic on a cookie sheet in a single layer. Drizzle with a little olive oil. Sprinkle with salt, pepper and chopped rosemary. Using your hands toss the vegetables to make sure they are evenly coated. Place in the oven for 10-12 min.

Tip: For easy clean up place the veggies over a sheet of tin foil. 🙂

For the meatballs. Combine the ingredients in a large bowl using your hands. Shape into small balls. That was easy. 🙂

In a fry pan, heat up a couple of tablespoons of olive oil on medium heat. Once the oil is heated drop in the meatballs with a spoon.  Cook for about 5 min. on each side.

Then rotate on any sides that appear pink for a couple more minutes on med. low heat.

The meatballs should feel firm to touch when they are done.  Scoop out and drain the pan of any excess grease leaving the brown bits.

For the gravy, – this is the best part! On medium low heat add 1/2 tablespoon of butter to the brown drippings. Add a teaspoon of flour to the melted butter.

Combine to create a yellow roux. Pour in about a cup of beef broth slowly scraping up the brown bits on the bottom of the pan and mixing in the roux. Bring broth to a boil, then set heat down to low and wait for the broth to reduce down – about 5-10 minutes.

Pour over the meatballs and serve. 🙂

The gravy is light and perfect with the moist, flavorful meatballs. The roasted tomatoes burst with freshness in your mouth and the asparagus is the perfect accompaniment. I hope you enjoy this easy, fresh, and fun meal!


miss amy


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