Good Things: How to Make Turkey Meatballs - Martha Stewart
Recipe:
Turkey makes a great substitute for beef or pork in this classic meatball recipe that is sure to be an instant favorite in your home.
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Transform Ground Turkey With Our One-Pan Turkey Meatballs With Lemony Rice | Today's Special
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Easy Juicy Baked TURKEY MEATBALLS
These parmesan turkey meatballs are tender and juicy. They are a great changeup on the traditional Italian-style meatball. The best part about these turkey meatballs is how quickly they can be prepared. Serve the meatballs by themselves or with marinara sauce and melted mozzarella.
WATCH ITALIAN WEDDING SOUP WITH THE SAME MEATBALLS BUT MUCH SMALLER!
ITALIAN BEEF AND PORK MEATBALLS
EGGPLANT MEATBALLS
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ITALIAN TURKEY MEATBALLS
INGREDIENTS
▢2 pounds ground turkey
▢1 cup breadcrumbs
▢1 medium onion
▢½ cup parmesan
▢½ cup fresh basil
▢½ cup fresh parsley
▢2 large eggs
▢¼ cup milk
▢1 ½ teaspoon kosher salt
▢1 teaspoon black pepper
FULL PRINT RECIPE:
SERVE WITH:
15 Minute marinara
Garlic and Oil Broccoli
Sauteed Broccoli Rabe
Garlic Green Beans
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BEST BAKED TURKEY MEATBALLS | easy, healthy meatball recipe
Baked turkey meatballs are light, tender and packed with flavor. This is an easy, healthy meatball recipe that you will want to make again and again! Try baking up a batch on the weekend to have on hand for easy weeknight meals. I love serving them over whole-grain pasta or spaghetti squash - simply the best!
Meatball recipes are one of my favorites because they're easy to make and so versatile! All you have to is mix the ingredients, roll them into little balls and bake them until moist and juicy. Meatballs are a great way to add or hide extra veggies in your meals so that even fussy eaters won't mind.
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TIMESTAMPS:
0:00 Intro
0:20 Getting Started
0:37 Adding Ingredients
1:24 Prepping Mushrooms
1:47 Adding Ingredients
2:58 Mixing Ingredients
3:13 Rolling the Meatballs
3:48 Baking the Meatballs
4:07 Serving the Meatballs
BAKED TURKEY MEATBALLS
2 pounds ground turkey (I use one extra lean and one regular)
2/3 cup diced onion, about half of a small onion
8 ounces cremini mushrooms
10 ounces frozen spinach, defrosted and strained of excess water
1/2 cup Romano cheese
1/2 cup panko bread crumbs
1 egg, beaten
2 egg whites, (1/4 cup)
1 teaspoon grated nutmeg
1.5 teaspoon kosher salt
1 teaspoon black pepper
4 cups tomato sauce*
INSTRUCTIONS
Preheat oven to 400ºF and line two rimmed baking sheets with parchment paper (or spray with cooking spray).
Add ground turkey to a large bowl along with the onions, mushrooms, spinach, Romano cheese, panko breadcrumbs, egg, egg whites, nutmeg, salt and pepper. Use your hands to gently combine all of the ingredients together.
Scoop a heaping tablespoon of the mixture and roll into a ball. If the mixture is very sticky, wet your hands to make this process easier.
Place the meatball on the prepared baking sheet and repeat until you have used all of the meat. You should have 35-40 meatballs when you are done.
Bake for 20 minutes or until the internal temperature of the meatballs reaches 165ºF.
*OPTIONAL: heat tomato sauce in a large saucepan or shallow pot (I like to use my cast-iron skillet) and transfer cooked meatballs into the sauce. Simmer for 5-10 minutes, serve and enjoy!
NOTES
Ground turkey can easily be swapped with ground chicken, bison, or grass-fed beef. As always, use what you have and love!
The mushrooms are the secret to keeping these lean meatballs super moist and tender. They don’t make the meatballs taste like mushrooms :).
I often bake the meatballs on the weekend and then warm them in the sauce during the week when I heat them up.
These meatballs will happily last in the fridge for 5 days and can last up to 3-months when stored in the freezer.
NUTRITION
Serving: 5 meatballs | Calories: 231kcal | Carbohydrates: 14g | Protein: 35g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1287mg | Potassium: 1046mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4772IU | Vitamin C: 12mg | Calcium: 152mg | Iron: 3mg
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