I always use breadcrumbs because they’re healthier and lighter than the traditional ones. But if you don’t have whole wheat or gluten-free breadcrumbs, go ahead and use the ones you have on hand since your meatballs will be delicious anyway. I put just enough breadcrumbs to soak up the liquid from the veggies and to make the mixture adhere better.
As some of you know, we love spices of any kind. I just think they bring the dish to another level. So, I added a little bit of cumin, coriander, and chili powder to my mixture. You won’t be disappointed. In fact, you will really love it. However, you don’t have to add them if you are not a big fan of cumin and so on.
Don’t these meatballs look mouthwatering?! Are you on a low-carb diet and still want to enjoy meatballs? Try my Low-Carb Turkey Meatballs with Mashed Cauliflower or my Whole30 Low-Carb Spaghetti Squash With Meatballs.
I really hope you enjoy this Ground Turkey Meatballs recipe and try it at home. Remember, don’t be afraid to try something new in your kitchen. Many times mistakes make things even more amazing. In the mood for soup instead? Try my Healthy Meatball Soup. Casseroles are a great way to enjoy meatballs as well! Try my Baked Meatballs Casseroles (I even have a Web Story for it too).
- 1 pound extra-lean ground turkey
- 1 cup Italian breadcrumbs
- 2 organic eggs beaten
- 1 cup onion chopped
- 1 tbsp garlic cloves minced
- 1/4 cup milk
- Salt and pepper to taste
- Preheat the oven to 400°F degrees.
- In a large bowl, combine extra-lean ground turkey, Italian breadcrumbs, eggs, onion, garlic, milk,salt and black pepper. Mix carefully.
- Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls.
- Spray oil cooking on a baking sheet and place the meatballs on it.
- Bake for approximately 15-20 minutes or until they are cooked. Then, change the oven setting to broil and broil for 3 minutes, or until the top of the meatballs are slightly golden.
- When they have finished baking, remove baking sheet from the oven and transfer the meatballs to a wire cooling rack. Enjoy!
- Make sure not to overpack the meatballs so they do not become dense.
- Don’t forget to use a cookie scoop so the meatballs are uniform.
- To store: You can store leftover meatballs in an airtight container for up to 4 days in the fridge.
- To reheat: Simply microwave the leftovers to quickly heat them up.
- To freeze: You can freeze the meatballs before or after baking them. Freeze them on a lined sheet pan before transferring to a freezer-safe bag.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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