Baked Turkey Meatballs
Recipe by: Patricia Smith
“Really delicious and almost as good as Grandma Zona’s.”
- 1/3 cup grated Parmesan cheese – plus additional for serving
- 1/3 cup Italian-seasoned breadcrumbs – whole wheat if possible
- 3 tablespoons finely chopped fresh herbs – basil, parsley, or chives a combo, plus additional for serving
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes – optional
- 1 pound 93% lean ground turkey – keep in your refrigerator until the last possible second
- 1 large egg
- 1 1/2 tablespoons extra-virgin olive oil – plus more as needed
- Preheat your oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
- In a large mixing bowl, add the cheese, bread crumbs, herbs, salt, garlic powder, onion powder, oregano, pepper, and red pepper flakes and stir well to combine. Add the turkey. In a small bowl, beat the egg, then add it to the meat mixture. With a fork or your fingers, mix just until combined, being careful not to compact the meat.
- With a scoop or spoon, scoop the meat and shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheet. You will have about 20 meatballs total. Brush the tops of the meatballs with the olive oil.
- Bake for 15 minutes, or until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer. As an alternate way to check, a meatball in the center of the baking sheet should be fully cooked through when cut in half.
- Serve the meatballs hot, topped with the sauce, cheese, herbs, and any other additions.