Italian Turkey Meatballs
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
- 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
Instructions
- 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.
- 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.
Notes
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.