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Juicy, tender turkey meatballs packed with Italian herbs and Parmesan cheese, baked to perfection. A healthier, lighter alternative to classic beef meatballs, perfect for serving with pasta, in a sub, or as a standalone appetizer.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the Italian breadcrumbs and milk. Let it sit for 2-3 minutes to form a paste (a panade). This is the secret to moist meatballs.
To the panade, add the lightly beaten egg, grated Parmesan cheese, chopped parsley, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well to combine.
Add the ground turkey to the bowl. Use your hands to gently mix everything together until just combined. Be careful not to overmix, as this can result in tough meatballs.
Using a cookie scoop or your hands, form the mixture into approximately 16 meatballs, about 1.5 inches in diameter. Arrange them in a single layer on the prepared baking sheet, ensuring they don't touch.
Bake for 18-20 minutes, or until the meatballs are lightly browned and cooked through. For accuracy, check that the internal temperature reaches 165°F (74°C) with a meat thermometer.
Remove from the oven and let them rest for a few minutes. Serve hot with your favorite marinara sauce, over pasta, or in a sandwich.
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Juicy, tender turkey meatballs packed with Italian herbs and Parmesan cheese, baked to perfection. A healthier, lighter alternative to classic beef meatballs, perfect for serving with pasta, in a sub, or as a standalone appetizer.
This italian_american recipe takes 35 minutes to prepare and yields 4 servings. At 385.18 calories per serving with 37.97g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1/2 to 1 teaspoon of red pepper flakes to the meat mixture for a spicy kick.
Finely grate 1/2 cup of zucchini or carrot (squeeze out excess moisture) and add it to the mixture for extra nutrients and moisture.
Press a small cube of mozzarella cheese into the center of each meatball before rolling it closed for a gooey, melted cheese surprise.
Substitute the dried oregano with 2 tablespoons of a finely chopped fresh herb mix, such as basil, oregano, and thyme.
Ground turkey is an excellent source of lean protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting satiety.
Compared to red meats like beef, turkey is lower in saturated fat, making these baked meatballs a more heart-friendly option for your weekly meals.
Turkey is a good source of B vitamins, particularly niacin (B3) and B6. These vitamins are crucial for converting food into energy, supporting brain function, and forming red blood cells.
A serving of 4 meatballs contains approximately 280-320 calories, depending on the exact fat content of the turkey and type of breadcrumbs used. This is an estimate and can vary.
Yes, they are a healthy choice. They are baked instead of fried, which reduces fat content. Turkey is a great source of lean protein, and this recipe is lower in saturated fat compared to traditional beef meatballs.
There are three key tips: 1) Use 93% lean ground turkey, not leaner. 2) Do not overmix the meat. 3) Use a panade (a paste of breadcrumbs and milk) as described in the recipe, which adds significant moisture.
Absolutely. Simply substitute the Italian breadcrumbs with your favorite gluten-free breadcrumbs or an equal amount of almond flour or crushed pork rinds.
Yes, they freeze very well. After baking, let them cool completely. Place them on a baking sheet in the freezer until solid, then transfer them to a freezer-safe bag or container. They can be stored for up to 3 months.
The best way is to gently simmer them in your favorite sauce on the stovetop for 10-15 minutes until heated through. You can also reheat them in a 350°F (175°C) oven for about 10 minutes.