These turkey meatballs may be lean, but they’re loaded with flavor!
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Meatballs arrived in America back in the 1800s when countless Italian immigrants arrived. And boy, am I sure glad they decided to stick around. Where would America be without the meatball? It’s a staple for sure, and this meatball recipe is a grateful nod to the originators of this perfect ball of protein.
When I’m craving meatballs but don’t want the excess calories, I use ground turkey. It’s lean but when cooked right, is just as juicy and flavorful as the standard meatball. The combination of Parmesan cheese, fresh parsley, and garlic creates the familiar flavor you love, but without the fat. And if you love this meatball recipe, you might also enjoy our other healthy variations, like these gluten-free vegan chickpea meatballs with tomato sauce or my personal fave, Greek turkey meatballs with feta!
Are Turkey Meatballs Healthy?
For sure! Turkey contains less fat and calories than pork or red meat, yet it’s still packed with protein. To give these meatballs a nutritional boost, use whole grain breadcrumbs and add finely chopped vegetables like spinach or zucchini. Adding veggies also naturally boosts the moisture, reducing the chance of your meatballs drying out.
Ground Turkey vs. Ground Chicken – Why Turkey is Better
In my not-so-humble opinion, ground turkey outshines ground chicken when it comes to making meatballs. Turkey contains a slightly higher fat content than chicken. You need that extra fat to help maintain the meatballs’ moisture. Additionally, ground turkey has a “meatier” flavor that pairs well with various seasonings in this recipe. And maybe it’s just where I live, but ground turkey is cheaper, not to mention easier to find.
INGREDIENTS
- 1/2 cup plain breadcrumbs
- 1/4 cup whole milk
- 1 pound lean ground turkey
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely diced yellow onion
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
INSTRUCTIONS
Prep
Preheat oven and prepare ingredients.
Mix
Combine ingredients and form meatballs.
Bake
Cook meatballs until done.
Devour!
FAQs & Tips
Cook the meatballs as instructed, and then after they cool, store them in an airtight container or bag. They’ll stay fresh in the fridge for 3 to 5 days. These meatballs also freeze well and should be good for around 3 months.
Yes! Simply swap the breadcrumbs with gluten-free breadcrumbs or (crushed) crackers.
The sky is the limit here! I like to add finely chopped basil from my garden along with dried oregano. And for a kick, I’ll sprinkle in some chili flakes!
Serving Suggestions
It should go without saying, but do you know what goes well with meatballs? Pasta! FFF has a deliciously simple angel hair pasta recipe, or if you like creamy meatballs, this mushroom pasta is an excellent choice. Another thing I like to do is make the meatballs smaller and add them to a minestrone!
Ingredients
- 1/2 cup plain breadcrumbs
- 1/4 cup whole milk
- 1 pound lean ground turkey
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely diced yellow onion
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, combine breadcrumbs and milk; let stand for 5 minutes until breadcrumbs absorb the milk.
- Add ground turkey, egg, Parmesan, parsley, onion, garlic, salt, and pepper to the breadcrumb mixture. Mix until just combined, avoiding overworking the meat.
- Form the mixture into 1 1/2-inch meatballs and place on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.
- Serve with your choice of sauce and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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