Turkey and Ham Meatballs with Smoky Bean Purée
These turkey and ham meatballs are always on our Thanksgiving table. Since we are only three people in my family, I never prepare a whole turkey. Also, my husband rather have a steak instead of turkey.
When I make turkey meatballs I usually pan fry or bake them. I serve them with delicious sides. This year I decided to replace the traditional mash potatoes with a smoky bean pure. The combination between the pure and the meatballs turned out so good that I had to share it with you.
Why should you make this recipe?
These turkey meatballs are so tasty. They have have small pieces of ham in them that adds texture and smoky flavor. The bean purée has smoked paprika in it which enhances that flavor even more. Every bite tastes so good.
This dish is not only very delicious but also nutritious. Turkey and beans are excellent sources of lean protein. Beans are very high in fiber, antioxidants, vitamins, and minerals.
Since we use caned beans to prepare this recipe it comes together quite easy and fast. All you need is some kind of food processor or blender to make the purée.
Helpful tips
When I make meatballs, I prefer using ground turkey meat with a higher fat content. I buy a ground turkey with 85 lean / 15 fat content. Nobody likes a dry meatball.
I used a tablespoon to scoop from the ground turkey mixture. This ensures equal sized meatballs. I ended up with 23 small meatballs.
You can pan fry, oven bake or air fry the turkey and ham meatballs.
If you pan fry add about two tablespoons of cooking oil in a large pan and cook for about a minute per side.
Air fry at 450 F for about 5-7 minutes. Turning halfway through.
You can also cook them in a preheated oven (450F) for about 10 minutes.
To make this recipe heart healthy bake the meatballs. You can also omit the ham to reduce the sodium content. You can also use canned beans that are low in sodium.
If you are not sure that your meatballs are cooked use a food thermometer. The FDA recommends cooking turkey meat to 165F.
Store leftovers in a food storage container in the refrigerator for 3-4 days.
Turkey and Ham Meatballs with Smoky Bean Purée
Ingredients
Ingredients for the meatballs
- 1 lb ground turkey
- ½ cup fully cooked smoked ham cut to small cubes
- 1 large egg
- 1 medium sized garlic clove pressed or finely chopped
- 1 tsp dried oregano
- ¼ cup finely chopped onion
- ¼ cup freshly grated Parmesan cheese
- ¼ cup bread crumbs I used whole wheat
- ½ tsp ground black pepper
- ½ tsp salt
- a handful of parsley leaves finely chopped
Ingredients for the bean purée
- 1 can withe beans + ¼ cup of the liquid 15.5 oz
- 1 can red beans 15.5 oz, drained and rinsed
- salt and pepper to taste
- 1 tsp smoked paprika
Other Ingredients
- 2 Tbsp cooking oil I use avocado oil
- more Parmesan and chopped parsley for topping
Instructions
To prepare the meatballs
- Add all the ingredients for the meatballs in a deep bowl and mix well.
- Scoop about a tablespoon of the meat mixture and roll it between the palms of your hands to form a meatball. Repeat until you are out of mixture. I ended up with 23 small meatballs.
- You can bake the meatballs at 450F for 10 minutes. If you decide to pan fry them add two tablespoons of cooking oil in a deep pan and cook for about a minute per side.
To make the pure
- Drain and rinse one can of white beans and one can of red beans. Save ¼ cup of the liquid in the can or use water. Add the beans, ¼ cup of the liquid from the can, smoked paprika and salt and pepper to taste. Blend until smooth. Transfer the purée in a casserole and heat it up on medium low heat for a few minutes before serving.
To assemble the dish
- Add some of the bean purée in a plate then add three-four of the meatballs on top. Grate some fresh Parmesan on top and finish with some fresh parsley. Enjoy while it is warm.
