Wouldn’t you love to have a meatball recipe that you could use anytime you make something that requires meatballs? Well this is that recipe! This multi-use turkey meatballs recipe is perfect for using in soups, pastas, with creamy sauces, for appetizer recipes, meatball subs, rice and noodle bowls, mezze platters and even just on their own!
Author: The Gracious Pantry
1lb.lean ground turkey
1/4cupfinely chopped spring onion(in a pinch, yellow onion works too)
1/4cupfinely chopped parsley
1/2tsp.garlic powder powder
1/4tsp.ground black pepper
1/2cupwhole wheat bread crumbs(Panko or homemade)
Place the turkey meat in a large bowl then add in the onion, parsley, garlic powder, salt and pepper. Stir until well combined, as best as possible. Next stir in the breadcrumbs and again stir until as well combined as possible. Now add the egg and mix until well combined.
Line a baking sheet with baking paper and set aside. Using a medium-size Oxo cookie scoop, scoop up some of the turkey mix and shape into meatballs and place it on the baking sheet. Repeat until all of the meat is used – be sure to space out the meatballs so they don’t stick together. This recipe will make 19 meatballs. Once finished place the meatballs in the freezer for 10 minutes. This is just to firm them up a bit so they stick together, you don’t want to freeze them.
After 10 minutes remove the meatballs from the freezer, drizzle just enough olive oil to coat a pan and allow the oil to warm up a bit. Set the heat to medium-low. Arrange some meatballs in the hot pan, don’t crowd them. Cook for 5 minutes before flipping and cooking another 4 minutes. I like to rotate the meatballs so they brown a bit on all sides. From your first batch, check a meatball to make sure it’s cooked all the way through. Enjoy as desired!
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.