10 people

Turkey Meatball

  • 2 lb ground turkey
  • 1/4 cup onion small diced
  • 4 cloves garlic grated
  • 1 cup parmesan cheese finely grated
  • 1 tbsp fennel seed
  • 1 1/2 cup panko
  • 4 tbsp fresh parsley chopped
  • 2 tbsp fresh oregano chopped
  • 1 tbsp fresh thyme chopped
  • 1/4 tsp chili flakes
  • 1 tsp black pepper
  • 1 tbsp salt

Tempura Batter

  • 1/2 cup rice flour
  • 1/2 cup corn starch
  • 1/4 cup all purpose flour
  • cup soda water
  • 1 tsp salt

Tomato Sauce

  • 4 cups tomato
  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 tsp chili flakes
  • 2 1/2 cup water
  • 5 tbsp olive oil
  • 1/4 cup cream
  • 1/4 cup basil leaves
  • salt pepper to taste

Squash blossoms

  • 20 each squash blossoms cleaned

Nutritional information

Calories: 296kcalCarbohydrates: 28gProtein: 28gFat: 8gSaturated Fat: 4gCholesterol: 65mgSodium: 1284mgPotassium: 521mgFiber: 3gSugar: 3gVitamin A: 1089IUVitamin C: 14mgCalcium: 189mgIron: 2mg

Certified Reconditioned Standard

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 10 people

For the tomato sauce

  • The better the tomatoes the better the sauce! This is my basic tomato sauce but I have plenty of variations on this website. In a sauce pot add 3 tbsp of olive oil with onion, chili flakes, and garlic.
    Cook for 3 minutes and then add the tomatoes. Add the water and 1 1/2 tsp of salt. Bring to a boil and cover with a lid. Cook for about 30-45 minutes and then add basil leaves. Then with a hand blender or vitamix puree until smooth. Add salt and pepper if needed. I would add a touch of cream if desired. Set aside and keep warm.

For the meatball

  • Add all the ingredients to stainless steel bowl and season aggressively. Mix well so all the ingredients are thoroughly incorporated. Take a small saute pan on high heat with a tsp of olive oil and cook 1/2 oz of the meatball mixture.
    Taste the meatball to see how it tastes. If everything tastes perfect then set aside for the blossoms, if not adjust the meatball to what you think it needs. Place the meat into a large plastic piping bag.
    Being careful, open up the blossoms and fill each blossom with some of the meatball mixture. Continue the process until all are filled. (save leftover meat for meatballs or breakfast sausage. )

To finish

  • Take your blossoms and dip them into the tempura batter a few at a time. Being careful not to burn yourself, drop them into the fryer. Cook for roughly 5 minutes until they are golden brown and the meat is cooked all the way through.
    Strain out the blossoms onto a paper towel and immediately season with salt. Continue until all are fried. Serve with tomato basil sauce and enjoy!
    Squash Blossom recipe with Tomato basil and turkey meatball

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