Spicy Turkey & Sausage Meatballs

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 162.8
  • Total Fat: 6.5 g
  • Cholesterol: 66.9 mg
  • Sodium: 409.0 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.4 g
  • Protein: 20.2 g

View full nutritional breakdown of Spicy Turkey & Sausage Meatballs calories by ingredient
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This is a versatile base that can be used in many different meal plans! This is a versatile base that can be used in many different meal plans!
Number of Servings: 10


    One 20oz package extra lean Ground turkey(99% fat free)
    Links Hot sausage( you need to raw kind- casings removed)

    * I used Jenny-O Hot Italian links- but Andouille would also work as long as it is the raw kind) Also the links I am using are the larger size( 5 or 6 to a pack) Adjust if you get the teeny ones!) You need about 350 to 400 cals sausage total.

    1 large egg beaten
    1 Tbls olive oil
    .5 cups grated Parmesan
    .5 cups Italian bread crumbs
    .5 cups minced red bell pepper( make is small mince or your balls won't hold together)
    .5 cups cilantro- FINELY chopped
    4 med garlic cloves(either minced finely or crushed throuhg garlic press) YOu need a total of 2 teas at least!
    1 Tbls onion powder
    1 teas garlic powder
    Black pepper to taste( if your sausage is really hot- you won't need additional pepper)


Place everything except meat into large mixing bowl and stir to blend. Add meats and mix with hands until JUST mixed- over mixing will cause toughness.

Layer a baking pan with lip( to catch any liquid) with foil and spray with Pam. Shape into 40 one inch balls. Cook at 350 for 30- 35 minutes until balls are cooked through.

Serving ideas:
Italian Style:
Add into tomato based spaghetti sauce with sauteed onions, mushrooms and frozen spinach- and serve over pasta

Hungry Man:
Serve over mashed potatoes with a brown gravy( from package in taco seasoning section of market) and canned mushrooms

Sweet & Sour:
Mix 14oz chinked pineapple( fruit and liquid) with 1 cup frozen chopped green beans, 1 pint cherry tomato- halved( bring to boil on pan- the add, 1 Tbls low sodium soy, 3 Tbls corn starch dissolved into .5 cup cup vinegar. Stir into hot pineapple mix until thicked- for a sweet and sour meatball dinner( serve over rice)

Thai Style:
for Thai style meatballs mix 6 Tbls lime juice, 4 Tbls low sodium soy, 2 Tbls brown sugar, 2 Tbls smooth peanut butter and 4 Tbls water. WHisk together and drizzle 1.5 to 2 T Tbls sauce on each serving of meatballs. Serve with Broccoli, and rice

Serving Size: Makes 40 one inch balls- 4 balls per serving.

Number of Servings: 10

Recipe submitted by SparkPeople user BIGOLEDIVA.

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