Oven Baked Turkey Meatballs
Who doesn’t love a meatball? I practically grew up eating them and will say that this turkey meatball recipe, can hang with the more traditionalized Italian recipe. My grandmother is from Siciliy and made the absolute best meatballs in Massachusetts! Her method was based on this sort of traditional style using a combination of pork, beef, and veal. For a number of reasons, I am no longer a big red meat eater, but there was no way that I could say goodbye to one of my favorite dishes. So I got creative and spent some time in the kitchen to make sure that I could create a delicious, comparable meatball worthy of making nana proud. For my version, I use ground turkey because it is mild with flavor, low in fat, inexpensive and easy to jazz up. The trick is all in the mixing, so roll up your sleeves and get your hands on that meat!
Although this isn’t the traditional Italian recipe, these turkey meatballs are a huge and healthy hit that are great to meal prep and keep for the days ahead. I will typically make them on a Monday night while watching Monday Night Football (which by that I mean The Bachelor). Oh! and perhaps most important to mention about tise recipe – these meatballs are 100% Sicilian grandmother approved.
The Break Down:
(Serving Size: Approx. 12 meatballs)
- White Lean Ground Turkey Meat – 2 lbs.
- Sweet Onion – 1 large, finely diced
- Whole Wheat or Gluten Free Breadcrumbs – 1/2 cup
- Parmesan Cheese – 1/3 cup, grated
- Parsley – ½ bunch, finely chopped
- Low Sodium Chicken Broth – ¼ cup
- Garlic – 4 cloves, minced
- Garlic Powder – ½ tbsp.
- Egg – 1
- EVOO – 2 tbsp.
- Salt & Pepper
1. Preheat oven to 425 degrees
2. Cover an oven-safe sheet or tray with tinfoil and set aside
3. Put 2 tbsp. of EVOO in a sauté pan over medium-high heat
4. Once heated, add chopped onion to pan with 1 tsp. of salt and 1 tsp of pepper
5. As onions becomes fragrant (about 2-3 minutes), add garlic to pan and stir
6. Once onions turn translucent, take off heat and add to large bowl
7. Add remaining ingredients and top with additional pinch of salt and pepper
8. Once onions cool, mix ingredients with hands, moving ingredients until even
9. Roll meatballs into about half the size of a baseball and place on tinfoiled tray
10. Once meatballs are distributed evenly on tray, put in oven
11. Let meatballs cook at 425 for 22-24 mins or until meatball is cooked through
Tips & Tricks:
- To add a bit of kick to your meatballs, add 1 tbsp of crushed red pepper flakes
- Cover your oven-safe dish/tray with tinfoil to allow for a easy, quick cleanup
- Shelf life – 24 to 48 hours (after this, will start to become wet and mushy)
- Keep refrigerated after making in sealed container