Italian Turkey Meatballs

Rating: 4.25 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

In this healthy turkey meatball recipe, a base of sautéed mushrooms, celery and garlic adds flavor and helps keep calories in check and portions hearty. Serve these meatballs with marinara as an appetizer, on top of spaghetti or on a roll for a healthy meatball sub.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2015
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Ingredients

Directions

  • Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.

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  • Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.

  • Add breadcrumbs, parsley, cheese, Italian seasoning, salt and pepper to the cooled vegetables; stir until combined. Add turkey and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.

  • Bake the meatballs until an instant-read thermometer inserted in the center registers 165 degrees F, about 15 minutes.

Tips

Make Ahead Tip: Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.

Nutrition Facts

Serving Size: 5 meatballs
Per Serving:
190 calories; protein 18.5g 37% DV; carbohydrates 10.6g 3% DV; exchange other carbs 0.5; dietary fiber 1.4g 6% DV; sugars 2g; fat 8.6g 13% DV; saturated fat 2.3g 12% DV; cholesterol 46.2mg 15% DV; vitamin a iu 485.5IU 10% DV; vitamin c 9.1mg 15% DV; folate 33.9mcg 9% DV; calcium 64.2mg 6% DV; iron 2.3mg 13% DV; magnesium 14.1mg 5% DV; potassium 393.4mg 11% DV; sodium 384mg 15% DV; thiamin 0.1mg 13% DV.
Exchanges:

1/2 starch, 1/2 vegetable, 2 1/2 lean meat, 1/2 fat

Reviews (7)

Read More Reviews
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Mary
Rating: 5 stars
08/02/2019
I was hesitant to make these because of how frequently "dried" was mentioned in the reviews. I'm not a fan of meatballs nor am I an expert on the correct texture but I was.very happy with the result. They were very tasty - I love mushrooms - the texture was soft but held well together so they didn't break apart. Changes: Didn't add celery because I don't like it and added about 1/8 cup less of the parsley because it was too fragrant for my taste as I was chopping it - glad I did. Yes they're time consuming to make but worth it. Will definitely make again soon. Read More
KP2828
Rating: 4 stars
09/25/2017
Very good. Made 26 meatballs and at a serving size of 5 will be just right for meatball grinders on a wheat roll for lunch or in wheat spagetti and sauce. Yup made a delish meatball sandwhich Read More
Lady 530
Rating: 5 stars
07/20/2017
Was totally happy that my husband and son (big time beef eaters) liked these turkey meatballs. These guys are picky when it comes to meat. Followed the recipe This is a keeper! Read More
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mercedes
Rating: 4 stars
09/14/2015
Love by all I did not process the veggies but probably will next time so that the onions are not so chunky. Instead of celery I minced some zucchini and some broccoli slaw. I also added approx. 1/4 of basil pesto to the mix which I think helped make them so flavorful. Pros: Taste great Cons: Time consuming Read More
EatingWell User
Rating: 5 stars
03/21/2015
Perfect for meatball subs! I made these tonight to a T and they were really good! I wouldn't change the recipe at all! Just make sure to serve them with sauce as they do come out dry on the outside only. The inside was moist. (I figure because no added olive oil for the mixture and baked no eggs etc.) But I wouldn't alter the recipe at all. Mine didn't fall apart either. I HATE mushrooms and I minced portabellas really well and couldn't taste them even when I didn't add sauce. PERFECT DISH! Pros: Delicious and flavorful Cons: A bit dry but sauce helps Read More
EatingWell User
Rating: 2 stars
02/05/2015
Italian turkey meatballs Made about 25; they were on the dry side. Did not look glazed as they do in the photo instead they look dry on the outside and are dry inside. Didn't brown evenly as there's no instructions to turn them. They fell apart when cut into. I think would work better w/ground beef that has some fat in it otherwise there's nothing to moisten them. Seasonings fantastic though! Pros: seasoning was wonderfully aromatic & tasty Cons: turkey makes them dry Read More
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EatingWell User
Rating: 4 stars
01/12/2015
These were good and I would make them again. The recipe said that it would make 30 meatballs. I got 20 and I used about the called for amount for each. It didn't matter. I cooked them a little longer to get to the right temp.f Read More
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