Turkey meatballs - The Healthy Choice
Leaner than beef, these Turkey Meatballs are healthy, packed with flavor and are incredibly moist on the inside. A combination of fresh and dried herbs gives these meatballs an Italian flare, while at the same time maintaining a balance of flavors.
Good AND good for you, these meatballs freeze beautifully and can be reheated in no time.
To sauce or not to sauce... I leave that up to you!
What are the benefits of eating turkey?
Turkey is like the underrated protein powerhouse. It sure packs a nutritional punch by providing a high amount of protein, a low amount of fat and a number of vitamins and minerals, including iron, zinc, potassium, phosphorus, vitamin B6 and niacin, which are essential for the body’s energy production.
How long do you cook turkey meatballs?
The length of time varies based on the size of the meatball and cooking method. Just keep in mind that turkey is poultry, so cook until the internal temperature reaches 160 degrees on an instant-read thermometer. The carry-over cooking will bring it up to the required 165 degrees.
How do you prevent the meatballs from falling apart?
Eggs. In the case of meatballs, the egg’s job is simply to act as a binder. For every pound of meat, one egg is the perfect amount. Some people add breadcrumbs, but I like to prepare them without.
How to form the meatballs
The easiest method is to use a small ice cream scoop. Not only does this give you equal portions, but it creates the round shape you’re looking for. If you would like an even more precise measurement, scoop, and place on your kitchen scale. You’re looking for a 1 ½ ounce measurement for each meatball.
Can you freeze and reheat the meatballs?
Scoop, cook, cool and line the meatballs in a single layer on a baking sheet. Place in the freezer for 1 hour, or until solid. Transfer to a freezer-safe container, label, date and keep for up to one month. To reheat, place on a baking sheet, cover with foil and bake in a 300-degree oven for 15 minutes, or until heated through. If you would like to reheat in your favorite sauce, simply place the meatballs in with the sauce and cook over low heat for 10 minutes, or until heated through.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog
- 2 lb turkey thighs ground
- 1 1/2 medium-sized leeks sliced
- 3 oz fresh sage chopped
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 large eggs
- 3 cloves garlic minced
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- To make the meatballs:
Heat 2 tablespoons of olive oil in a medium-sized skillet. Add leeks and cook until brown (10 minutes). Set aside and let cool. In a large bowl, combine ground turkey, leeks, eggs, chopped sage, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
- Using a strong spatula or your hands (I like using my hands), mix well. Shape the mixture into 1-inch balls
- To bake the meatballs:
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup.
Coat a wire rack with nonstick spray and set on prepared baking sheet.
- Arrange meatballs on rack, brush with oil and bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 155 degrees for 15 seconds).
- To freeze the meatballs:
Arrange in a single layer on a baking sheet, spacing them so they do not touch.
Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month.
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