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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 133.9
  • Total Fat: 3.3 g
  • Cholesterol: 16.0 mg
  • Sodium: 162.6 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 19.8 g

View full nutritional breakdown of Turkey Meatballs calories by ingredient
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Turkey Meatballs

Submitted by: FOODIEFOODGIRL
Turkey Meatballs

Introduction

These meatballs are moist and tasty! I cannot claim that they are the "best", but my family and I love them including my 4 & 7 year old boys. I warm them up and eat them alone when I'm in a hurry, or with marinara and a side of salad or steamed veggies. This recipe makes 28 large meatballs so you only have to make them once and they'll store nicely in the fridge for up to 14 days in an airtight container or gallon size bags. These meatballs are moist and tasty! I cannot claim that they are the "best", but my family and I love them including my 4 & 7 year old boys. I warm them up and eat them alone when I'm in a hurry, or with marinara and a side of salad or steamed veggies. This recipe makes 28 large meatballs so you only have to make them once and they'll store nicely in the fridge for up to 14 days in an airtight container or gallon size bags.
Number of Servings: 28

Ingredients

    I use 3lbs of ground turkey and 1lb of turkey sausage for a change or you can use all 4lbs ground turkey, but the sausage adds a nice flavor.
    Place turkey in a large bowl and set aside
    In food processor place your large cuts of:
    1-2c celery
    1 red bell pepper
    1 red onion (quartered)
    1 granny smith apple (quartered and cored)
    4 garlic cloves (peeled whole)
    1 can small black olives (I just drain and add the olives whole to the processor)
    Process until finely chopped

    Add mixture to the turkey then add
    3c oats
    2 large eggs
    1c parmesan

    Add your choice of the following spices:
    1tbsp all spice
    1tbsp cumin
    1tbsp granulated garlic
    1-2tbsp mushroom powder or mushroom type seasoning
    1 tbsp fennel
    1tbsp mesquite seasoning

    Mix all the ingredients until well blended
    form into meatballs the size of your palm (be generous) and place on foil lined baking sheet with a shallow edge, in rows of 4 (should fill a 9x11 baking sheet edge to edge).
    Bake at 375 for 30-45 minutes until firm but springy when pressed (use a meat thermometer if you're not sure to be sure it is cooked to the proper internal temp for poultry)

Tips

I do not add salt to this recipe because my mesquite seasoning and mushroom powder have some salt already in them, but if you are using sodium free seasonings you should salt and pepper to taste.
I line my cooking sheet with no stick foil so I don't need to spray but you can use regular just lightly coat with cooking spray (this step also makes for easy cleanup)


Directions

Bake at 375 for 30-45 minutes

Serving Size: recipe makes 28 large meatballs, 1 meatball = 1 serving






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