Italian Turkey Meatballs
User Reviews
4.9
Italian Turkey Meatballs
Description
This recipe uses 93% lean ground turkey blended with whole wheat breadcrumbs, pecorino cheese, garlic, parsley, and egg for binding. The meatballs gain aroma and flavor from dried oregano, fresh basil, salt, and pepper. A simple tomato sauce made with crushed tomatoes, onions, garlic, bay leaf, and herbs simmers gently to meld flavors.
Meatballs can be browned in a skillet or under the broiler to develop a golden crust before simmering in the sauce, or added directly without browning. Simmering tenderizes the meatballs while enriching the sauce. Discarding the bay leaf and onion before serving ensures a smooth texture.
They pair well with pasta or hearty whole wheat Italian bread to absorb the tomato sauce. The recipe notes that using leaner 99% turkey is possible but may yield drier results. This flexibility allows adjustment for preference or dietary needs.
Ingredients
- 20 oz ground turkey breast 93% lean, 1.3 lb
- 2 tsp olive oil
- 1/4 cup whole wheat breadcrumbs or gluten-free crumbs, seasoned
- 4 cloves garlic (smashed)
- 1/4 cup pecorino cheese grated, or Parmesan cheese
- 2 oz crushed tomato I swear by Tuttorosso, canned
- 1/4 cup parsley (finely chopped)
- 1/2 onion cut in half but don't chop, small
- 1 egg
- 1 bay leaf
- 1 garlic crushed, large clove
- 1 tsp oregano dried
- 1 tsp kosher salt
- 1/4 cup basil fresh, chopped
- 1 tsp black pepper
- salt fresh, to taste
- black pepper fresh, to taste
Instructions
- In a medium size pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, onion, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer on low 5-10 minutes.
- Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using wet hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball (1/8th cup each).
- If you wish, you can brown the meatballs in a skillet, or brown them in the broiler on a sheet pan until the tops are golden, 7 to 8 minutes. OR you can gently plop them right into the sauce.
- Add the meatballs to the sauce and cook about 20 minutes. Discard the bay leaf and onion and serve over pasta or whole wheat Italian bread.
Notes
- Using 99% lean turkey is possible but may make meatballs more dry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 4meatballs with sauce | |
| Calories | 280kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 25.5g | 51% |
| Fat | 11.5g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 104mg | 35% |
| Sodium | 997mg | 42% |
| Fiber | 5g | 20% |
| Sugar | 10.5g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
