The Best Darn Turkey Meatballs

Turkey meatballs (when done right) should be two things: tender and hearty. They should taste delicious on top of your pasta, floating in your Italian wedding soup, and smothered in sauce and cheese inside your meatball sub. 😉 if they don’t or if you think you would prefer a good ol’ beef meatball over turkey ones, you need to give these a try! Did I meantion on top of being melt-in-your-mouth-delicious these are secretly healthy? Yep, this recipe is definitely one to book mark. My picky-eater-toddler agrees!

Prep time: 10 minutes

Cook time: 30 minutes

Yields: 24 large meatballs, 48 mini (great for Italian wedding soup)


-2.5 lbs. ground turkey

-2 large carrots

-1/2 large yellow onion

-2/3 cloves garlic pressed

-1 large egg beaten

-3/4 cup breadcrumbs

-1/3 cup Parmesan cheese

-1/2 tsp. each salt + pepper


Preheat oven to 425 degrees and line a large baking sheet with wax paper. Spray well with non-stick spray and set aside. I’m a large mixing bowl add your ground turkey, beaten egg, bread crumbs, Parmesan cheese, salt and pepper and pressed garlic. Next using your food processor (or hand grater) grate peeled carrots and half onion. Add the onion and carrots to your mixing bowl and mix all ingredients well. Roll into meatballs the size of your palm (large) or teaspoon sized (small). And place about an inch apart on your greased baking sheet. Bake in the oven for about 15 minutes (less for smaller meatballs) before flipping each one and baking for additional 10-12 or until golden brown. Toss over some pasta or add to your favorite wedding soup recipe and enjoy!

Happy weekend, xox jules

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