This recipe is a combination of a few meatball recipes I have tried over the years. You can add and adjust the seasoning (fresh garlic vs. powder) as you choose, but the most important step is searing the outside of the meatballs before baking them. It helps to keep their shape and seals in the flavor.
Sometimes I add diced up vegetables to this recipe, which is a great way to add some nutritional benefits, usually my kids don’t even notice! Some options I like to add: shredded carrots, broccoli, and spinach. The key is to sauté the vegetable first to soften them and draw out the extra moisture. Make sure to dice into small pieces so they blend well into the meat mixture.
You can serve these meatballs as a classic pasta dish or make a delicious meatball sub sandwich. I also love them with spaghetti squash, which you can read how to prepare in my Spaghetti Squash and Fresh Pesto recipe.
Italian Turkey Meatballs
Ingredients
- 1 lb. ground turkey meat
- 1 egg
- 1/4 cup fresh parsley chopped
- 1/2 cup of Italian bread crumbs or panko (plain with 2 Tbsp. Italian seasoning)
- 1/4 cup shredded parmesan cheese
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/2 tsp garlic powder (or 1 clove fresh garlic diced)
- 1/2 tsp onion powder (or 1/4 cup white onion diced)
- 2 Tbsp. olive oil
- Favorite marinara sauce
- Parmesan and parsley for garnish
- Pasta or fresh sub sandwich bread
- Optional: sautéed veggies (carrots, broccoli, onions, spinach) diced.
Directions
- In a bowl, mix turkey meat with egg, bread crumbs, parsley, parmesan, salt & pepper, garlic and onion (add optional veggie mixture). Use your hands to mix well, coat hands lightly with oil to prevent sticking.
- Preheat oven to 350 degrees.
- Roll mixture into 1-1/2″ diameter meatballs.
- In a pan on medium heat, sear the outside of the meatballs in the olive oil, heating for a 1-2 minutes on each side until the meatballs reach a golden brown color (see pictures).
- Place the meatballs on a parchment paper lined baking sheet and bake in the oven for 10-15 minutes. Check the internal temperature with a meat thermometer, they should reach 165 degrees.
- On the stovetop, heat up marinara sauce and add the meatballs to the sauce, cover and simmer on low heat for 5 minutes before serving.
- Serve with your favorite pasta or as a meatball sub sandwich, garnish with parmesan and fresh parsley.
Let me know if you try this recipe and any veggie additions you have tried!