Description
Delicious and healthy baked turkey meatballs that are easy to prepare, perfect as a main course or appetizer, and versatile for serving with pasta, rice, or salads.
Ingredients
Scale
Meatballs
- 1/3 cup breadcrumbs gluten-free if needed
- 1/3 cup milk any kind
- 1 lb ground turkey
- 1 small shallot minced
- 2 cloves garlic minced
- 1/4 cup grated parmesan cheese
- 1 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- Black pepper and/or red pepper flakes to taste
- Olive oil for drizzling
Instructions
- Preheat Oven: Preheat the oven to 425°F and adjust the rack to the top position. Grease a sheet pan with olive oil to prevent sticking.
- Prepare Breadcrumb Mixture: In a large mixing bowl, combine the breadcrumbs and milk. Let them sit for 5-7 minutes to allow the breadcrumbs to absorb the milk fully. Meanwhile, mince the shallot and garlic, and gather the rest of the ingredients.
- Mix Meatball Ingredients: Add ground turkey, minced shallot, garlic, grated parmesan, oregano, onion powder, kosher salt, black pepper, and/or red pepper flakes to the breadcrumb mixture. Gently mix just until combined to avoid tough meatballs.
- Form Meatballs: Using a large cookie scoop or your hands, form the mixture into approximately 16-18 meatballs, each about 1.5 ounces. Wet your hands with water to prevent sticking while shaping the meatballs.
- Arrange and Drizzle: Place the meatballs evenly spaced on the prepared sheet pan. Drizzle olive oil over the tops of the meatballs to help them brown and stay moist during baking.
- Bake Meatballs: Bake in the preheated oven for 15 minutes or until the meatballs reach an internal temperature of 160°F, ensuring they are fully cooked through.
- Serve: Remove from oven and serve the meatballs as desired—tossed with marinara sauce over pasta, in a sub sandwich, or alongside rice and roasted vegetables for a healthy dinner option.
Notes
- Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- To freeze, place baked meatballs on a sheet pan and freeze until solid. Transfer to a freezer-safe bag or container; freeze for up to 3 months.
- Reheat frozen meatballs in the oven or air fryer at 400°F until heated through and crispy on the outside.
- Serving suggestions include pairing with marinara and pasta, adding to a sub sandwich, serving atop rice with veggies, or enjoying with a fresh salad and roasted vegetables.
- Be careful not to overmix the meat so the meatballs remain tender.
Nutrition
- Serving Size: 4 meatballs
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 70 mg
