I love making meatball sandwiches or eating meatballs in pasta dishes at home. Beef meatballs can be a little heavy, so for decades now I have been making Turkey meatballs instead.
These Turkey meatballs come out so moist and flavorful that you won’t even miss the beef version. By using turkey meat coupled with the fact that the meatballs are baked, they are a low fat meal option.
I use loose Italian Sausage in this recipe to keep the turkey from drying out too much. However, you can just as easily omit it if you don’t eat pork. Just double up on your dark turkey meat and know they may be a little dryer.
- 1 lb. of white turkey meat
- ½ lb. of dark turkey meat
- ½ lb. of loose Italian sausage (You can omit. Increase dark turkey meat)
- 1 egg
- ¼ cup of chopped onions
- ¼ cup of chopped parsley
- ½ cup of whole wheat breadcrumbs
- 1 tablespoons of Italian seasoning
- Salt and Pepper to taste
- In a bowl, combine the white and dark turkey meat as well as the loose Italian sausage.
- Add the Italian seasoning, salt and pepper and the onions. Let meat sit for one hour in refrigerator.
- Preheat oven at 375 degrees.
- Incorporate the egg, parsley and breadcrumbs into the meat mixture.
- Take a large spoonful (or use an ice cream scooper) of the meat mixture into your hand. With a hand over hand rolling motion shape into a meatball. Put a pinch of breadcrumbs into your hand to avoid the meat from sticking to your hands.
- Place meatballs on a cookie sheet lined with parchment paper.
- Bake meatballs for 10 minutes.
- Turn meatballs and bake for another 5 to 15 minutes until meatballs are no longer pink in the middle.
- Recipe makes between 12 and 18 meatballs.