Turkey Meatballs
Serves 4 · Rated 5/5 (1 rating)
Turkey Meatballs — made with 1/3 cup Parmesan cheese, grated, plus additional for serving, 1/3 cup Italian-seasoned breadcrumbs, whole wheat if possible, 3 tablespoons fresh herbs, finely chopped basil, parsley, or chives, plus additional for serving, 1 teaspoon kosher salt, 1/2 teaspoon garlic powd
Ingredients
- 1/3 cup Parmesan cheese, grated, plus additional for serving
- 1/3 cup Italian-seasoned breadcrumbs, whole wheat if possible
- 3 tablespoons fresh herbs, finely chopped basil, parsley, or chives, plus additional for serving
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 pound ground turkey, 93% lean, keep in your refrigerator until the last possible second
- 1 large egg
- 1.5 tablespoons extra-virgin olive oil, plus more as needed
- 1 Prepared pasta sauce
Instructions
- Preheat your oven to 375°F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
- In a large mixing bowl, add the cheese, bread crumbs, herbs, salt, garlic powder, onion powder, oregano, pepper, and red pepper flakes and stir well to combine. Add the turkey.
- In a small bowl, beat the egg, then add it to the meat mixture. With a fork or your fingers, mix just until combined, being careful not to compact the meat.
- With a scoop or spoon, scoop the meat and shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheet. You will have about 20 meatballs total. Brush the tops of the meatballs with the olive oil.
- Bake for 15 minutes, or until the meatballs reach an internal temperature of 165°F on an instant-read thermometer. As an alternate way to check, a meatball in the center of the baking sheet should be fully cooked through when cut in half.
- While the meatballs cook, warm the sauce and any other items you’d like to serve them with (pasta, rice, etc.)
- Serve the meatballs hot, topped with the sauce, cheese, herbs, and any other additions.