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Browse Our Official Site For Tasty Meatballs Recipes! Lean turkey meatballs are great stashed in the freezer, so double the recipe. Portion out the meatballs onto a large parchment-lined baking pan and freeze them until firm.

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Composition - Turkey Meatballs:

1. You need 1 lb for ground turkey
2. Prepare 1 of egg
3. Make ready 1/2 cup of italian bread crumbs
4. You need 2 tbsp olive oil

Save the stovetop method for when you're looking to prepare a meatball recipe for a slow evening or special occasion. All too often, however, turkey meatballs are dry and bland, since the meat is leaner than more traditional beef or pork. So we took to the kitchen to figure out how to make the juiciest, most flavorful turkey meatballs, and came away with a few smart secrets that yield foolproof turkey meatballs every time. In a large bowl, stir ground turkey, bread crumbs, Parmesan (if using), onion, egg, garlic, parsley, chives, and milk until combined.

Turkey Meatballs steps:

1. Preheat oven to 400 °F. (175°C)
2. Grease a 9x13 baking pan with the olive oil.
3. In a bowl, mix together the turkey, egg, and crumbs with your hands.
4. Form the meat into golfball sized balls and place them about 1 inch apart in the pan.
5. Bake for 15 minutes, then turn them over and bake another 5 minutes.
6. Bon appetit!

Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination) Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined. Combine turkey, bread crumbs, spinach, egg, onion powder, and garlic powder together in a bowl. The grated parmesan, breadcrumbs, fresh basil, and tomato paste in these baked turkey meatballs give them an authentic Italian taste.

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