Recipe Image

Turkey-Pork Mini Meatballs

  • 30 m
  • 50 m
Diabetic Living Magazine
“These mini meatballs are made with a tasty mixture of ground turkey breast and pork. Each serving of six meatballs has under 200 calories.”


    • 2 slices whole-wheat bread, torn
    • ⅓ cup fat-free milk
    • 2 tablespoons reduced-sodium Worcestershire sauce
    • 1 pound ground turkey breast
    • 8 ounces ground pork
    • ½ cup very finely chopped onion (1 medium)
    • ¼ cup chopped fresh Italian parsley
    • 1 egg
    • 1 egg white
    • 3 cloves garlic, minced
    • ½ teaspoon salt
    • ¼ teaspoon ground pepper


  • 1 In a small bowl, combine bread, milk, and Worcestershire sauce. Let stand 5 minutes.
  • 2 In a large bowl, combine ground turkey, ground pork, onion, parsley, egg, egg white, garlic, salt, pepper, and bread mixture. Using clean hands, gently mix just until combined. (Do not overmix.) Using a slightly rounded tablespoon of the meat mixture (or a #60 scoop), shape into 48 meatballs (each about 1 inch in diameter) (see Tip).
  • 3 Coat an extra-large nonstick skillet with cooking spray; heat over medium heat. Cook meatballs, half at a time, in hot skillet 10 minutes or until no longer pink (165°F), carefully turning to brown evenly (see Tip).
  • Tips: The meat mixture will be very soft. To help shape meatballs, use wet or slightly damp hands; wash hands occasionally.
  • The internal color of a meatball is not a reliable doneness indicator. A turkey meatball cooked to 165°F is safe, regardless of color. To measure the doneness of a meatball, insert a thermometer into the center of the meatball.
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