Description
These Baked Turkey Meatballs are flavorful, tender, and easy to make. Perfect for a weeknight dinner or meal prepping, these meatballs are versatile and delicious served with pasta, on a sandwich, or over creamy polenta.
Ingredients
Units
Scale
For the Baked Turkey Meatballs:
- 1/3 cup grated Parmesan cheese plus additional for serving
- 1/3 cup Italian-seasoned breadcrumbs (whole wheat if possible)
- 3 tablespoons finely chopped fresh herbs (basil, parsley, or chives, a combo), 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
- 1/4 teaspoon red pepper flakes (optional)
- 1 pound 93% lean ground turkey (keep in your refrigerator until the last possible second)
- 1 large egg
- 1 1/2 tablespoons extra-virgin olive oil, plus more as needed
For serving:
- Prepared pasta sauce
- Cooked whole wheat pasta or zucchini noodles
- Creamy Polenta
- Split and toasted hoagie buns
- Prepared brown rice
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, breadcrumbs, 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.
- While the meatballs cook, warm the sauce and any other items you’d like to serve them with. Serve the meatballs hot, topped with the sauce, cheese, herbs, and any other additions.
Notes
- Adapted from my Crock Pot Turkey Meatballs.
- TO STORE: Store leftovers in the refrigerator for up to 4 days (either with or separately from the sauce). Rewarm gently with the sauce on the stove.
- TO FREEZE: Cooked meatballs can be frozen baked or unbaked for up to 3 months. See detailed notes in the post above for a step-by-step.
Nutrition
- Serving Size: 1 meatball
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 35mg
