Baked Turkey Meatballs- -Easy meatballs made with ground turkey and Parmesan cheese. This recipe makes just a dozen meatballs and is perfect for a quick weeknight dinner!
Ingredients Needed
- Ground turkey
- Grated Parmesan cheese
- Bread crumbs
- Egg white
- Dried Spices: salt, pepper, garlic powder, minced onion, dried parsley
- Milk (see note)
Do I Have to Use Ground Turkey?
Nope. This recipe will also work with ground beef, ground chicken or ground pork. However, since each meat has its own texture, you may need to adjust your dry ingredients ( cheese/bread crumbs) a smidgen. You can also increase your cooking time by just a few minutes.
Milk
You may need a few tablespoons of milk. If your meatball mixture seems too dry, add a few tablespoons (1-2) into the mix.
Dried Spices
We are pretty plain when it comes to spices around here. Feel free to increase or add a few extra dried spices to match your taste preference.
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Recipe Notes
- I am able to make a dozen ( approx 1 inch in size) meatballs from this recipe. You can make your meatballs smaller or larger, depending on your preference. Just remember to adjust your cooking time.
- The internal temperature of the meatballs should be at least 165 degrees when completely cooked.
Storage and Freezing
- Keep any leftover meatballs in a covered container in the refrigerator. They are best eaten within 2-4 days.
- If desired, you can also freeze these meatballs. Let them cool completely. Then, store in a freezer safe, covered container/storage bag. They will stay good for a couple of months. You can reheat them in the oven (use low heat) or in the microwave.
Can This Recipe Be Doubled?
Yes, very easily. Simply double all the ingredients noted in the card. You will be able to make about 24 meatballs when the recipe is doubled.
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Baked Turkey Meatballs
Baked Turkey Meatballs- -Easy meatballs made with ground turkey and Parmesan cheese. This recipe makes just a dozen meatballs and is perfect for a quick weeknight dinner!
Ingredients
- 1/2 lb ground turkey
- 1/4 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- 1 egg white
- salt/pepper, to taste preference
- 1 tsp garlic powder
- 1 tsp minced onion
- 1 tsp dried parsley
- milk, see recipe note
Instructions
- Preheat oven to 350 degrees. Line a flat rimmed baking sheet with foil or parchment paper. If you are using foil, spray it lightly with non-stick cooking spray.
- In a bowl, mix together all the ingredients ( except milk, see recipe note) until it's fully mixed.
- Shape mixture into approx 3/4-1 inch size balls. Place on the prepared baking sheet.
- Bake for 20 minutes or until meatballs are cooked thoroughly. (see recipe notes)
Notes
- If your mixture seems to dry, add a tablespoon or two of milk. I don't recommend using more than 2-3 tablespoons.
- The internal temperature of the meatballs should be at least 165 degrees when completely cooked.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 88Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 150mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 7g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Such a simple and healthy recipe. These sound perfect for lunch or dinner…definitely need to make this!
Thanks Tammy!