|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These meatballs are made half with white meat ground turkey and half with turkey thighs to turn out moist and delicious. Wonderful in spaghetti sauce, these turkey meatballs 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
Gather the ingredients and preheat the oven to 375 F.
Line a large baking sheet–such as a large half sheet pan or jelly roll pan–or two small jelly roll pans with nonstick foil.
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. Use a small cookie scoop or 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.
Serve and enjoy!
- If the temperature in your home is a bit on the warm side and you notice that rolling your turkey meatballs in the breadcrumbs is getting messy, you can put your shaped meatballs in the fridge for about 30 minutes, or in the freezer for about 5 minutes, to help firm them up. This will make them easier to roll in the breadcrumbs and help the meatballs keep their shape better.