Italian Turkey Meatballs

Name: Italian Turkey Meatballs
Total time: 50 min
Ingredients: 8 ounces mushrooms, chopped; 1 small onion, chopped; 1 stalk celery, sliced; 4 cloves garlic; 1 tablespoon extra-virgin olive oil; ½ cup fine dry breadcrumbs; ½ cup finely chopped Italian parsley; ¼ cup grated Parmesan cheese; 2 teaspoons Italian seasoning; ½ teaspoon salt; ½ teaspoon ground pepper; 1 pound lean ground turkey

Rating: 4.25 stars

8 Ratings
7 Reviews

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. Source: EatingWell Magazine, January/February 2015

EatingWell Test Kitchen

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Recipe Summary

total:

50 mins

Servings:

Nutrition Profile:

Low Added Sugars

Low Carbohydrate

Low-Calorie

Nutrition Info

Directions

Step 1

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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Step 2

Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
Step 3

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.
Step 4

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; 8.6 g total fat; 2.3 g saturated fat; 46 mg cholesterol; 384 mg sodium. 393 mg potassium; 10.6 g carbohydrates; 1.4 g fiber; 2 g sugar; 18.5 g protein; 486 IU vitamin a iu; 9 mg vitamin c; 34 mcg folate; 64 mg calcium; 2 mg iron; 14 mg magnesium;

Exchanges:

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

Reviews (7)

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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

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Mary

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

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

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

mercedes

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

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

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

EatingWell User

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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Mary

08/02/2019

KP2828

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

Lady 530

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!

mercedes