These homemade Turkey Meatballs are incredibly flavorful and so easy to make. They're perfect for serving with spaghetti or making meatball sub sandwiches.
Servings: 6 servings
- canola oil for greasing the baking sheet
- 1 egg
- ¼ cup very finely chopped yellow onion
- 2 cloves garlic minced
- ¼ cup Panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound ground turkey*
Preheat oven to 450° F. Grease a rimmed baking sheet with canola oil.
In a large mixing bowl, combine egg, onion, garlic, Panko breadcrumbs, Parmesan cheese, ketchup, Worcestershire sauce, Italian seasoning, garlic powder, salt and pepper. Stir with a fork to mix.
Add the ground turkey and mix until just combined.
Use your hands to shape the meat mixture into 1 ½-inch meatballs and place on the greased baking sheet.
Bake meatballs for 10-14 minutes, until they are cooked through. Meatballs should register 165° F in the center when measured with an instant read thermometer. Serve meatballs with spaghetti and marinara sauce, or as desired.
- For best results, use ground turkey with a little bit of fat in it, such as 93% lean. Using 99% lean ground turkey may make the meatballs dry.
- Baked meatballs may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Serving: 3meatballs | Calories: 136kcal | Carbohydrates: 5g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 390mg | Potassium: 297mg | Fiber: 1g | Sugar: 2g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
Nutrition information is only an estimate.
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