Gwyneth Paltrow and Jessica Seinfeld are two mommies that Tinseltown Mom often find food inspiration from. These ladies recently got together to make the perfect meatball, one veggie and the other turkey. Watch the hilarity when these two friends team up in the kitchen with their own special meatball recipe.
Gwyneth Paltrow’s Moroccan Turkey Meatballs Recipe
These turkey meatballs are gluten-free, dairy-free, and totally addictive. We love serving them over cauliflower rice, but they’re also great on their own.
- 3 tablespoons olive oil, divided
- ½ yellow onion, finely diced
- 2 garlic cloves, minced
- 1 pound dark meat ground turkey
- 2 tablespoons each mint, parsley, and cilantro, finely chopped
- ½ teaspoon kosher salt
- 1 egg
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 28-ounce can crushed tomatoes
- ½ cinnamon stick
- ½ sprig rosemary
- Heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the onion, garlic, and a pinch of salt, and cook for 5-10 minutes, or until the onion is translucent. Turn off the heat and let the mixture cool for at least 5 minutes.
- Place the ground turkey, chopped herbs, salt, egg, and spices in a large bowl.
- Add the onion and garlic and use a fork to mix well; roll into golf-ball-sized meatballs.
- Heat a dutch oven over medium high heat. Add the remaining tablespoon of oil and start frying the meatballs in batches, cooking for 2-3 minutes on each side. Remove to a plate while you fry the next batch.
- Once all the meatballs are browned, add the crushed tomatoes, cinnamon stick, and rosemary to the pan. Season with a generous pinch of salt and add back in the browned meatballs.
- Partially cover the pot and simmer gently for 30 to 40 minutes.
- Remove the cinnamon stick and rosemary and serve with extra herbs on top.
Jessica Seinfeld’s Eggplant and Cauliflower “Meatballs”
Veggie meatballs can be kind of a bummer but these ones, loaded with roasted veggies and lots of parm, are insanely good. You can make the mixture ahead of time and bake just before serving.
- 1 eggplant (about 1 ½ pounds), peeled and cut into 1-inch cubes
- ½ head cauliflower, cut into small florets (about 4 cups)
- 1 red bell pepper, cut into 1-inch pieces
- 4 garlic cloves, smashed and peeled
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ½ cup farro
- ½ cup panko (Japanese-style) bread crumbs
- ½ cup grated parmesan cheese, plus more for serving
- 5 cups of your favorite marinara
- Preheat the oven (with the oven rack in the middle) to 400°F. Line a rimmed sheet pan with parchment paper.
- To another rimmed sheet pan or large baking dish, add the eggplant, cauliflower, bell pepper, and garlic. Drizzle with the oil and sprinkle with the salt, black pepper, and red pepper flakes. Toss together and arrange in a single layer. Roast for about 45 minutes, or until the vegetables are tender.
- Meanwhile, cook the farro. Fill a medium saucepan with water and let come to a boil. Add the farro and cook for about 20 minutes, or until tender. Drain into a strainer and run under cold water to cool.
- Put the roasted vegetables in a food processor and pulse until finely chopped but not smooth. Scrape into a large bowl and stir in the bread crumbs, parmesan, and farro.
- Shape the mixture into balls, about 2 inches in diameter. Space them 1 inch apart on the prepared pan. Bake for about 20 minutes, or until slightly browned and crisp on the outside and heated through. Serve with the marinara sauce and a little more parmesan.