turkey meatballs
These turkey meatballs are a delicious, lean alternative to traditional beef meatballs. They are flavorful, easy to make, and perfect for serving over pasta, in a sub, or just with a side of veggies.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper optional
- 1 measuring cups and spoons
- 1 slotted spoon or spatula
- 1 instant-read thermometer optional
Ingredients
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper if desired.
- In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, egg, chopped parsley, minced garlic, onion powder, Italian seasoning, salt, and black pepper.
- Use your hands or a spoon to mix the ingredients until just combined. Avoid overmixing to ensure tender meatballs.
- With wet hands, shape the mixture into approximately 12 meatballs, about 1.5 inches in diameter.
- Place the meatballs on the prepared baking sheet, spaced evenly apart.
- Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the meatballs are cooked through.
- While the meatballs are baking, warm the marinara sauce in a saucepan over medium heat.
- Once the meatballs are done, serve them with the warm marinara sauce. They can be served over pasta, in a sandwich, or on their own.
Notes
You can customize the meatballs by adding different herbs or spices to suit your taste.
Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
For extra flavor, consider adding chopped vegetables like bell peppers or onions to the meat mixture.