Italian Turkey Meatballs

Italian Turkey Meatballs
  • PREP TIME
    30 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    45 mins
  • SERVING
    6 People
  • VIEWS
    1.0K

Savor the robust flavors of Italy with these lean turkey meatballs, a delightful blend of fresh herbs, Parmesan, and seasoned breadcrumbs. Perfect served atop a bed of pasta with your favorite sauce or nestled in a warm, crusty sandwich.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    11 g
  • Cholesterol
    93 mg
  • Fiber
    1 g
  • Protein
    23 g
  • Saturated Fat
    4 g
  • Sodium
    495 mg
  • Fat
    12 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 5 mins Preheat the oven to 400°F (200°C). Grease a broiler pan with the softened buttery spread. (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins In a large bowl, gently combine the ground turkey, Italian bread crumbs, chopped fresh parsley, shredded Parmesan cheese, tomato sauce, minced garlic, chopped fresh oregano, chopped fresh rosemary, dry mustard, cayenne pepper, and salt. Mix until just combined to avoid overworking the meat. (10 minutes)

Image Step 03
03 Step

Recipe View 10 mins Form the mixture into approximately 30 meatballs, ensuring they are uniform in size for even cooking. Place the meatballs onto the prepared broiler pan. (10 minutes)

Image Step 04
04 Step

Recipe View 20 mins Bake in the preheated oven until the meatballs are cooked through and no longer pink inside, about 15-20 minutes. An instant-read thermometer inserted into the center of a meatball should register at least 165°F (74°C). (20 minutes)

For extra flavor, try browning the meatballs in a skillet with a little olive oil before baking.
Substitute panko breadcrumbs for a lighter texture.
Add a pinch of red pepper flakes for an extra kick.
These meatballs freeze well. Allow them to cool completely, then store in an airtight container for up to 3 months.

Mary Barrowspfeffer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 343 Ratings)
Total Reviews: (4)
  • Emery Kreiger

    I used ground chicken instead of turkey and they turned out great!

  • Bernard Dubuque

    A great recipe! I will definitely be making these again.

  • Estell Haley

    These meatballs were a hit with my family! I added a little extra garlic and they were perfect.

  • Katarina Dietrich

    I loved how easy this recipe was to follow. The meatballs were juicy and flavorful.

LEAVE A REVIEW

Please Rate