Italian Turkey Meatballs
It’s the middle of August already. Time really goes fast regardless of a global pandemic, and with an infant now it’s like every month whizzes by in the blink of an eye (no, I didn’t intend on rhyming). Sundays have become a day of meal prep for the week, as both my husband and I are now working from home, it’s way easier to have meals almost fully prepped for the week so we don’t have to wait until practically 9pm to eat. We tend to take care of Rowen before we eat but now that he’s sleeping a bit later, we’re eating earlier and he hangs with us. This baby boy is going to be so spoiled with homemade foods when he turns 6 months next month!
Back to the purpose of this blogpost: italian turkey meatballs. These aren’t a staple in my home, but I love when I make them. This time around, I opted for a lighter version and used ground turkey meat. The usual ingredients are in them too such as Worcestershire sauce, breadcrumbs, parmesan cheese, and an egg. I also throw in dried herbs like oregano, basil, and red pepper flakes. I like making my own marinara sauce, but Rao’s or Primal Kitchen Foods makes a delicious marinara sauce with very clean ingredients, so sometimes keeping it simple is best, and that’s what this recipe is all about!
Here’s what you’ll need for these italian turkey meatballs:
- 1 package ground turkey
- 1 large egg
- 1/3 cup breadcrumbs
- 1/4 cup grated parmesan
- 2 tbsp Worcestershire sauce
- 2 tbsp minced garlic
- 1 tbsp olive oil
- Dried oregano
- Dried basil
- Red pepper flakes
- Garlic powder
- Onion powder
Preheat your oven to 400*. The beauty of meatballs: everything goes into the bowl at the same time! Mix the egg, breadcrumbs, parmesan, seasonings, minced garlic, Worcestershire, and ground turkey together in a bowl until fully combined. The balls should be sticky but form a solid circle a little smaller than the size of your palm. This mixture should form 14 meatballs.
Spray some non-stick oil spray onto a aluminum foil lined baking sheet. Place each meatball on the sheet with space in between. Bake for 20 minutes. In the meantime, begin to heat your marinara of choice (I do have a homemade marinara sauce recipe but will save that for another post) and once the meatballs are done baking, add them to the sauce and simmer for another 2 hours. Serve with pasta, risotto, or baked sweet potato rounds. For the traditional version, see my recipe here!
Italian Style Chicken Meatballs
Perfectly tender chicken meatballs with an Italian flare! Easy to prep, baked in just 30 minutes, a definite crowd-pleasing meal.
- 1 lb ground chicken
- 1 egg
- 1/4 cup parmesan cheese
- 1/3 cup breadcrumbs
- 1 1/2 tbsp garlic powder
- 1 1/2 tbsp dried basil
- 1 1/2 tbsp dried oregano
Preheat your oven to 375º. Mix the egg, breadcrumbs, parmesan, seasonings, and ground chicken together in a bowl until fully combined. The balls should be sticky but form a solid circle approximately the size of your palm. This mixture should form 14 meatballs.
Spray some non-stick oil spray onto a aluminum foil lined baking sheet. Place each meatball on the sheet with space in between.
Bake for 30 minutes. In the meantime, begin to heat your marinara of choice.
Once the meatballs are done baking, add them to the sauce and simmer for another hour. Serve with choice of side, a little parsley as garnish, and a dash of parmesan cheese.