Recipe: Italian Turkey Meatballs
Yield: 6 servings
Serving Size: 5 meatballs
Active Time: 25 minutes
Total Time: 50 minutes
To Make Ahead: Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.
In this healthy turkey meatball recipe, a base of sautéed mushrooms, celery and garlic adds flavor and helps keep calories in check and portions hearty. Serve these meatballs with marinara as an appetizer, on top of spaghetti or on a roll for a healthy meatball sub.
- 8 ounces mushrooms, chopped
- 1 small onion, chopped
- 1 stalk celery, sliced
- 4 cloves garlic
- 1 tablespoon extra-virgin olive oil
- 1/2 cup fine dry breadcrumbs
- 1/2 cup finely chopped Italian parsley
- 1/4 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 pound lean ground turkey
- Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
- Preheat oven to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
- Add breadcrumbs, parsley, cheese, Italian seasoning, salt and pepper to the cooled vegetables; stir until combined. Add turkey and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
- Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.
Per serving: 190 calories; 9 g fat (2 g sat, 2 g mono); 46 mg cholesterol; 10 g carbohydrate; 0 g added sugars; 2 g total sugars; 19 g protein; 1 g fiber; 375 mg sodium; 392 mg potassium.
Nutrition Bonus: Vitamin C (15% daily value). Nutrition Bonus: Vitamin C (15% daily value)
1 Carbohydrate Serving(s)
Exchanges: 1/2 starch, 1/2 vegetable, 2 1/2 lean meat, 1/2 fat
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
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