Turkey Meatballs
Tender and flavorful lean turkey meatballs seasoned with garlic, herbs and Parmesan cheese. They are lighter than traditional beef meatballs but packed with protein and satisfying flavor.
Lean turkey meatballs that are juicy, herby and perfect for pasta or meal prep.
Nutrition per serving
Ingredients
protein
binder
flavor
seasoning
Instructions
Mix the meatball mixture
In a large bowl combine ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning and salt. Use your hands or a fork to mix until just combined. Do not overmix or the meatballs will become tough and dense.
Form the meatballs
Wet your hands with cold water to prevent sticking. Scoop roughly two tablespoons of mixture and roll gently between your palms to form smooth balls. Place them on a lined baking sheet and aim for uniform size so they cook evenly.
Preheat and prepare oven
Preheat the oven to 400 degrees Fahrenheit. Lightly spray the lined baking sheet with cooking spray. Space the meatballs at least half an inch apart so they brown properly rather than steam.
Bake the meatballs
Bake for 18 to 20 minutes until the meatballs are golden brown on the outside and reach an internal temperature of 165 degrees Fahrenheit. They will firm up as they cool slightly.
Serve or store
Serve immediately over pasta with marinara sauce or let cool completely before storing in an airtight container. They keep in the refrigerator for 4 days and freeze well for up to 3 months.
Substitutions
Common mistakes
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