|Nutritional Guidelines (per serving)|
I used half white meat ground turkey and half turkey thighs to make these turkey meatballs, and they turned out moist and delicious. These turkey meatballs were wonderful in spaghetti sauce, but they would also make delicious little appetizers with a glaze or sauce.
These meatballs are excellent, especially if you are trying to stay away from red meat. You can't tell the difference!
2 pounds ground turkey
- 3/4 cup grated Parmesan cheese
- 3/4 cup soft fresh bread crumbs
- 1 large egg, lightly beaten
- 2 teaspoons dried Italian seasoning or blend of dried leaf oregano and basil
- 2 teaspoons dried parsley flakes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Dash black pepper
- 3 to 4 tablespoons fine dry bread crumbs
Heat oven to 375 F.
Line a large baking sheet with nonstick foil, such as a large half sheet pan or jelly roll pan, or two small jelly roll pans.
Combine turkey, cheese, 3/4 cup fresh bread crumbs, egg, Italian seasoning, parsley, garlic powder, salt, and pepper. Stir or mix on low speed of a stand mixer with paddle attachment until blended.
Shape into small meatballs, about 3/4 ounce each. I use a small cookie scoop, or you could weigh them as you shape them to keep them even in size.
Roll the meatballs in the fine dry bread crumbs to lightly coat, then arrange them on the baking sheet and dust with the dry bread crumbs.
Bake for 20 to 25 minutes, or until browned and cooked through. If you make larger meatballs, allow more time.
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