These flavorful Healthy Turkey Meatballs will soon be a go-to with your favorite pasta & sauce. Quick, hearty, and perfect for an Italian-inspired feast!
Growing up in an Italian-American household meant Sundays were spent with the whole family, cooking the traditional food my nonna (grandmother) taught us to make, opening bottles of good Italian wine, and gathering around a table filled with an abundance of tempting dishes. Among them were my uncle’s eggplant parmigiana, my cousin’s saltimbocca, my mother-in-law’s crostata, and, of course, my mother’s polpette, which, by the way, means “meatballs” for us Italians! They were succulent, savory, and so incredibly delicious with some creamy, sage-infused, buttery polenta. My mom only used beef, but one night, I was inspired to make my own variation using the only meat I had in the fridge: ground turkey.
Well, the results were pretty squisito (exquisite), which is why I’m eager to share the recipe with you today. These meatballs use lean ground turkey, but they are not dry by any means. What they are is loaded with delicious flavors that won’t make you miss beef at all! They pair well with so many sides, so what’s not to love?
Are These Meatballs Healthy?
If you compare them to those made with beef, these meatballs have less saturated fat and slightly fewer calories, but that doesn’t necessarily make them a health food. That said, the healthiness of the meal also depends on how you serve the meatballs. If paired with a homemade tomato sauce, some whole-grain spaghetti, and a green salad, you’re doing pretty well. Less so if you serve them over white pasta with a side of buttery garlic bread.
The Many Ways to Serve Meatballs
At my house, serving meatballs was serious business. Though we usually enjoyed them with tomato sauce, piled onto a bowl of creamy polenta, we also served them al forno (baked with tomato sauce and a generous scattering of mozzarella). In that case, we would either plate them up with strands of perfectly cooked tagliatelle or stuff them into rolls, hoagie-style. One of my favorite ways to eat them was al brodo (simmered in a savory stock). In that case, I always scooped some riso (not rice, but actually pasta!) into my bowl. Talk about comfort food!
How to Make Ahead and store
The meatballs can be made the night before and placed in the fridge in an airtight container. This will allow them to firm up even better and hold their shape while cooking. Once cooked, the meatballs can be stored in an airtight container for up to 4 days or frozen for up to 3 months.
Serving Suggestions
A classic would be to serve them with this Instant Pot Tomato Sauce. And if you want to channel those Italian Sunday vibes, go for a bowl of Polenta. Have some time on your hands? Look up an Italian music playlist on Spotify, roll up your sleeves, and try your hand at some Homemade Pasta. Of course, no Italian feast is complete without some contorni (side dishes). At my house, we always served Sautéed Spinach with plenty of garlic and olive oil!
Ingredients
- 1/2 cup breadcrumbs (gluten-free, if desired)
- 2 ounces Parmesan cheese grated
- 4 tablespoons parsley finely chopped
- 2 tablespoons Italian seasoning
- 3 teaspoons fresh garlic minced
- 2 teaspoons onion powder
- 1/2 teaspoon salt
- 1 large egg whisked
- 1 pound 93% lean ground turkey
- 1 1/2 tablespoons olive oil
Instructions
- Heat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, mix all the ingredients except the turkey and olive oil. Once mixed, add in the turkey and mix until just combined.
- Scoop out 1 tbsp-sized balls (I use a cookie scoop) and place onto the baking sheet, rubbing them with oil.
- Bake for 15 minutes, or until a thermometer inserted in the center reads 165 degrees Fahrenheit.
- Serve with your favorite pasta sauce and DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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