Red Meatballs

This recipe is a bit of an oddball. It’s an old family recipe, and can be summarized thusly: Swedish meatballs. In a tomato-based sweet-and-sour sauce. Served over noodles.



1 pound ground turkey

1 tablespoon minced dried onion

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon parsley

1/2 cup bread crumbs or cornmeal

1 egg


8 oz canned tomato sauce

1 tablespoon ketchup

1 tablespoon Worcestershire sauce (ALERT: Worcestershire sauce contains anchovies)

3 whole cloves

1/2 bay leaf

2 tablespoons red wine vinegar


I prefer the use of wide egg noodles, but this is a personal choice. Any wide noodle will do.



Combine all ingredients in a large bowl. Mix evenly. Shape into 1-inch balls. Brown in olive oil. Make sure they cook entirely through!


Combine all ingredients in medium saucepan. Bring to a boil. Add cooked meatballs. Return to boil, then reduce heat, cover, and let simmer 10  minutes.

Prepare noodles and drain.

For best results, serve the meatballs and sauce on a bed of noodles.


Dish, gurl!

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