Serve with whole-wheat pasta or zucchini noodles and top with Pecorino and red pepper flakes if desired. They are the perfect family friendly meal for any night of the week. Brush the meatballs with olive oil. 20 oz 13 lb ground turkey breast 99 lean. Classic Italian Turkey Meatballs. Ingredients As for ground turkey I recommend a fattier blend rather than a lean all white meat turkey. Moist and flavorful turkey meatballs that are easy to throw together any night of the week. Preheat oven to 375 degrees F 190 degrees C. Add meatballs and cook until browned. You may need to add more water 1 teaspoon at a time to get a smooth mixture. Bake until the meatballs are firm. Preheat oven to 400ºF 200ºC. Mix gently with your hands until combined. Mix turkey bread crumbs Parmesan cheese egg parsley and salt together in a large bowl. Leftovers can be refrigerated for approximately 3 to 4 days or frozen for approximately 4 to 6 months. Mix until thoroughly combined. Use a dash of red pepper flakes for additional flavor if desired. Place the turkey breadcrumbs salt pepper garlic powder basil egg and water in a bowl. When you want to use them take out of the freezer a day ahead of time and allow to. Heat oil in skillet. Bake meatballs according to recipe and allow to cool. 85 Serves 4 to 6. RELATED ARTICLE : peanut shaped dog treats polka dots pattern oven baked potato wedges Baked meatballs are cooked in 15 minutes and are perfect for dinner sandwiches and meal prepping. 1 14 pounds lean ground turkey. 1 tablespoon olive oil. Roll the turkey mixture into small meatballs about 1 12 inches in diameter. Place the meatballs on a parchment paper-lined tray and bake for 15-20 mins in the oven or until cooked through. Preparation And Explanation Add the Parmesan onion basil parsley garlic salt and pepper. 14 cup onion minced. Then arrange meatballs in a single layer on a baking sheet and freeze until firm. These lightened up Italian turkey meatballs have been lightened up using ground turkey instead of beef. Shape into meatballs and place on a foil-lined baking sheet. Place on a baking pan that is non-stick. Makes about 18 meatballs. 14 cup whole wheat seasoned breadcrumbs or gluten-free crumbs. In a covered microwave-safe bowl combine the broth and mushrooms and microwave until steaming 1 to 2 minutes. In a large bowl combine the breadcrumbs Parmesan basil parsley milk ketchup if using tomato paste salt pepper eggs garlic and onions. Divide the mixture into 8 portions form into balls and place on the prepared baking sheet. 5-7 minutes Transfer meatballs to plate. Bake in the preheated oven until browned about 20 minutes. Mix everything together and form into golf ball size meatballs or smaller if thats to your liking. 12 cup egg whites. Add the ground turkey and egg to the bowl. In a large bowl stir together the ground turkey onion garlic parsley breadcrumbs egg oregano salt and pepper. Cook on the middle rack for 30 - 35 minutes. Combine the bread crumbs salt pepper red pepper flakes and Italian seasoning in a large bowl then add the parmesan eggs onion parsley garlic. Add the egg and stir very gently to combine. Reduce heat to low cover and cook until internal temperature reaches 160. To do so simply cut a slit down the. Bake turkey meatballs at 375 degrees F for 15 minutes for a 1 12-inch meatball or until the meatballs reach an internal temperature of 165 degrees F on a meat thermometer. Add the turkey breadcrumbs egg salt pepper and olive oil to a bowl and mix to combine. Makes 25 to 30 meatballs. You can freeze meatballs if youd like to save them for later. Italian Baked Turkey Meatballs are lean nutritious and delicious made with protein-filled ground turkey and a blend of Italian spices. Let sit until softened 5 to 10 minutes. Return meatballs to skillet. Take approximately 2 tablespoons of the meat mixture and roll it into a ball. Heat to a simmer. Ground turkey makes them incredibly moist and soft making them a great choice for kids and babies too. And in keeping with the healthy factor instead of frying we made baked turkey meatballs which also happens to retain their moistness. Stir tomato paste reserved mushroom liquid and pureed tomatoes into empty pan. Add breadcrumbs parsley cheese Italian seasoning salt and pepper to the cooled vegetables. For more intense Italian flavor roll each meatball in the Italian bread crumbsThis is optional. Drain mushrooms in a fine-mesh strainer and reserve liquid. Slowly drop meatballs into my old world Italian spaghetti sauce recipe 139406 when it reaches a slow simmer about 12 hour into cooking time Be sure to stir slowly and often so meatballs dont stick and crumble in the pot. Italian Turkey Meatballs Instructions Preheat oven to 375F. Add turkey and mix gently to combine do not overmix. Place meatballs in freezer bags or freezer-friendly containers and store up to 3 months. In a large bowl combine the ground turkey and the Italian sausage being sure to remove it from its casings first. Preheat the oven to 400 degrees F. Prep the meatball. Form meat mixture with wet hands into balls about 1 12 inches in diameter without handling or packing too hard. If you are going to put the meatballs in sauce or soup do not roll in the crumbs. Form the meat into 15 meatballs approximately 2-inches 5cm across. Once the last meatball is in the pot cook on low for 35 minutes. A serving is 1 meatball. A serving is 1 meatball. Form meat mixture with wet hands into balls about 1 12 inches in diameter without handling or packing too hard. Add turkey and mix gently to combine do not overmix. Add breadcrumbs parsley cheese Italian seasoning salt and pepper to the cooled vegetables. Take approximately 2 tablespoons of the meat mixture and roll it into a ball. Once the last meatball is in the pot cook on low for 35 minutes. Makes 25 to 30 meatballs. Add the egg and stir very gently to combine. 12 cup egg whites. Mix everything together and form into golf ball size meatballs or smaller if thats to your liking. Form the meat into 15 meatballs approximately 2-inches 5cm across. Bake in the preheated oven until browned about 20 minutes. 5-7 minutes Transfer meatballs to plate. Divide the mixture into 8 portions form into balls and place on the prepared baking sheet. In a large bowl combine the breadcrumbs Parmesan basil parsley milk ketchup if using tomato paste salt pepper eggs garlic and onions. If you are going to put the meatballs in sauce or soup do not roll in the crumbs. In a covered microwave-safe bowl combine the broth and mushrooms and microwave until steaming 1 to 2 minutes. 14 cup whole wheat seasoned breadcrumbs or gluten-free crumbs. Makes about 18 meatballs. Place on a baking pan that is non-stick. Prep the meatball. Shape into meatballs and place on a foil-lined baking sheet. These lightened up Italian turkey meatballs have been lightened up using ground turkey instead of beef. Then arrange meatballs in a single layer on a baking sheet and freeze until firm. 14 cup onion minced. Preheat the oven to 400 degrees F. Add the Parmesan onion basil parsley garlic salt and pepper. Baked meatballs are cooked in 15 minutes and are perfect for dinner sandwiches and meal prepping. Place the turkey breadcrumbs salt pepper garlic powder basil egg and water in a bowl. Mix gently with your hands until combined. In a large bowl combine the ground turkey and the Italian sausage being sure to remove it from its casings first. Preheat oven to 400ºF 200ºC. Bake until the meatballs are firm. You may need to add more water 1 teaspoon at a time to get a smooth mixture. Add meatballs and cook until browned. Place meatballs in freezer bags or freezer-friendly containers and store up to 3 months. Preheat oven to 375 degrees F 190 degrees C. Moist and flavorful turkey meatballs that are easy to throw together any night of the week. As for ground turkey I recommend a fattier blend rather than a lean all white meat turkey. Serve with whole-wheat pasta or zucchini noodles and top with Pecorino and red pepper flakes if desired. Italian Turkey Meatballs Instructions Preheat oven to 375F. Slowly drop meatballs into my old world Italian spaghetti sauce recipe 139406 when it reaches a slow simmer about 12 hour into cooking time Be sure to stir slowly and often so meatballs dont stick and crumble in the pot. Drain mushrooms in a fine-mesh strainer and reserve liquid. For more intense Italian flavor roll each meatball in the Italian bread crumbsThis is optional. Stir tomato paste reserved mushroom liquid and pureed tomatoes into empty pan. And in keeping with the healthy factor instead of frying we made baked turkey meatballs which also happens to retain their moistness.