Italian Turkey Meatballs

Italian Turkey Meatballs

6 Reviews
From: EatingWell Magazine, January/February 2015

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

  • Active

  • Ready In

  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.
  2. Preheat oven to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
  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.
  4. Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.
  • 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 information

  • Serving size: 5 meatballs
  • Per serving: 190 calories; 9 g fat(2 g sat); 1 g fiber; 11 g carbohydrates; 18 g protein; 34 mcg folate; 46 mg cholesterol; 2 g sugars; 0 g added sugars; 486 IU vitamin A; 9 mg vitamin C; 64 mg calcium; 2 mg iron; 384 mg sodium; 393 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ vegetable, 2½ lean meat, ½ fat

Reviews 6

September 24, 2017
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By: KP2828
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
July 20, 2017
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By: Lady 530
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!
September 14, 2015
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By: mercedes
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
March 21, 2015
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By: EatingWell User
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
February 04, 2015
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By: EatingWell User
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
January 12, 2015
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By: EatingWell User
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
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