Turkey Meatballs

I have not forgotten about you, dear readers!  I promise!  So much has been going on with getting ready for our new arrival, I have barely had the time, or energy, for cooking, let alone posting about it.  We are down to just 20 days now, though, and we’re easing into the waiting game until then.  Exciting times!

Today I have for you some awesome and versatile turkey meatballs.  These little babies are delicious, and have less saturated fat and cholesterol than their beef counterparts, but tons of flavor!  They can go on pasta, in soups, in sandwiches, eaten plain…whatever your fancy!  They can even be frozen and thawed for later use.  That will come in handy!  These meatballs are a cinch to make.  It takes no time at all to mix the ingredients together – in fact, the most time consuming part is shaping the meatballs, which is kind of fun.  The parsley adds a little something unexpected, and keeps the meatballs tasting fresh – almost a Mediterranean-ish taste.  I tossed some with kale pesto and whole wheat linguine I made a few days ago.  Seriously, who can resist that?!

Turkey Meatballs Raw

Turkey Meatballs

Turkey Meatballs with Pesto Pasta

Makes: about 35 meatballs

1 ½ lbs ground Turkey
½ Onion, chopped
1 cup Fresh Parsley, chopped
½ cup Dry Breadcrumbs, preferably whole wheat
1 Egg
1-2 Tbsp Garlic Powder

1. Mix all ingredients together.
2. Form into meatballs, about 1 tablespoon at a time.
3. Place on oiled baking sheet.
4. Bake at 350⁰ F for 40-45 minutes, until golden brown, and done all the way through.

Turkey Meatballs Nutrition Facts

Happy, healthy eating!



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5 responses to “Turkey Meatballs

  1. Eva Nucci

    Hi Laura!!! These sound yummy, will try these instead of beef! Best wishes to u with your upcoming delivery!!!!! I’m sure ur MORE than ready to get it over with! Hope Panzer is a GREAT big brother!!!!!# Can’t wait to hear all about the baby!!!! Eva

  2. Hello Laura, Turkey Meatballs sounds like a great idea for this weekend. Gong to give these a try.

  3. With all of the Gluten issues lately, I have been substituting oatmeal for the breadcrumbs when I work with ground meat. It works like a charm, and you wouldn’t even know it was in there if you weren’t told. 😀

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