Italian Turkey Meatballs

6 Ratings
  • 5 4
  • 4 2
  • 3 0
  • 2 0
  • 1 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 Updated August 16, 2019
Source: EatingWell Magazine, January/February 2015

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Recipe Summary test

total:
50 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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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; carbohydrates 10.6g; dietary fiber 1.4g; sugars 2g; fat 8.6g; saturated fat 2.3g; cholesterol 46.2mg; vitamin a iu 485.5IU; vitamin c 9.1mg; folate 33.9mcg; calcium 64.2mg; iron 2.3mg; magnesium 14.1mg; potassium 393.4mg; sodium 384mg; thiamin 0.1mg.
Exchanges:

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

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