Healthy Baked Turkey Meatballs Recipe
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
17 mins
-
Total Time
37 mins
-
Servings
36 meatballs
-
Calories
46 kcal
-
Course
Main Course, Dinner
Healthy Baked Turkey Meatballs Recipe
Description
The recipe begins by mixing ground turkey with panko breadcrumbs or quick oats as a binder, grated Parmesan cheese for flavor, shredded onion for moisture and texture, large eggs to hold it together, Worcestershire sauce, Italian seasoning, garlic powder, salt, and black pepper. The mixture is gently combined to avoid packing, ensuring tender meatballs.
Portioned using a 2-tablespoon scoop, the meatballs are hand-rolled into smooth spheres and placed evenly on lined rimmed baking sheets. Baking for 15 minutes sets the meatballs, followed by 1–2 minutes under the broiler to develop a golden top and a slightly crisp exterior. Brushing with olive oil after baking adds gloss.
These meatballs serve well with a range of sauces, can be stacked in sub rolls, incorporated in soups, or frozen for future meals. Their moderate size and simple seasoning make them adaptable to many cuisines as a lean protein option.
Storing leftovers properly by cooling thoroughly before refrigerating extends their freshness, and flash freezing prevents clumping if freezing individually.
Ingredients
- 2 pounds ground turkey
- 1 cup panko breadcrumbs or GF panko, or quick oats
- ½ cup Parmesan Cheese grated
- ½ cup onion shredded
- 2 egg large
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper ground
Instructions
- Preheat the oven to 400 degrees F. Line two large rimmed baking sheets with parchment paper. Set aside.
- Set out a large mixing bowl. Add all ingredients. Gently toss/mix by hand until the ingredients are evenly dispersed, but not packed together.
- Use a 2 tablespoon scoop to portion the meatball mixture out into even portions. Gently roll each meatball in your hands until they are smooth and round. Place on the baking sheets.
- Bake for 15 minutes until firm. Then turn on the broiler and broil for 1-2 minutes until golden on top. Remove from the oven. (You may need to broil the baking sheets one at a time.)
- If desired, you can brush the turkey meatballs with olive oil when they come out of the oven, so they glisten.
Notes
- Cool meatballs completely before placing in an airtight container for refrigeration; they keep well for 4 to 6 days.
- For freezing, flash freeze meatballs individually on baking sheets before transferring to a sealed container to prevent sticking; store up to 4 months.
- Serve these turkey meatballs with sauces, on sub rolls, in soups, or as a quick protein addition to meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36meatballs
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Serving | 1mb | |
| Calories | 46kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 119mg | 5% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
