It’s so easy to make turkey meatballs. We generally make this as a whole family dinner, and then I pack leftovers for Lucas to take to school.
I would say this recipe takes about 20 minutes to prep, and then another 10 minutes to bake. The hardest part is sautéing the onion. And, while it’s optional, I recommend keeping this step in so that the meatballs have a richer flavor. The parsley, on the other hand, is even more optional. I think it adds a little something, but I’ve excluded it as many times as I’ve included.
The best part about this recipe is that I make it in the toaster oven. In the summer, that means that the entire house doesn’t become 350 degrees. Even in the winter, the toaster oven is great because it doesn’t require 20 minutes to preheat, and I can decide to make the meatballs and have them be completely finished 30 minutes later. I use this toaster oven, if anyone is curious. We’ve had it for a year and it’s been fantastic.
If anyone has tried the recipe, please leave me comments. I’m also happy to answer any questions that you may have.
1 pound of ground turkey
2 tablespoons breadcrumbs (I like panko)
1/3 cup of parsley (optional)
1-2 tablespoons of worcestershire sauce
1/2 a sautéed onion (cooled)
Preheat toaster oven to 425 degrees. Or the regular oven if you feel like it.
Mix all ingredients together.
Form the meat mixture into balls that are a little smaller than a golfball. Or 1.5 inches in diameter. This part is up to your taste, but likely you’ll end up cutting them in half or quarters for a toddler anyway.
Put into preheated oven. They’re done when they have a little bit of a golden top (just a bit toasted at the top). You should cut one open, and it will be all uniform on the inside, and not at all pink.
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