I love making meatball sandwiches or putting meatball in my pasta 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 easy 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 and salt and pepper. Let meat sit for one hour in refrigerator.
- Preheat oven at 375 degrees.
- Incorporate the egg, onions, parsley and breadcrumbs into the meat mixture.
- Take a spoonful of the meat mixture into your hand and with a hand over hand rolling motion shape into a meatball. Put a pinch of breadcrumbs into your hand to avoid the meat sticking to your hands.
- Place meatballs on a cookie sheet lines with parchment paper.
- Bake meatballs for 10 minutes.
- Turn meatballs and bake for another 5 to 15 minutes depending on your oven and the size of the meatballs.
- Recipe makes between 12 and 18 meatballs.