Turkey Meatball Recipes

I buy the leanest ground turkey then dress it up with kosher salt, fresh ground pepper, fresh, finely minced garlic, onion powder, dried basil, oregano, thyme, 1 egg, some tomato sauce. Mix that together and then add plain breadcrumbs till you can form it into meatballs. I brown them off in the pan and then drop them into the sauce to finish cooking or you can completely cook them in the pan, let them cool and freeze them so you have them handy.

Hi K.,

I just got this recipe last week from a guest cook on a talk show.

GROUND TURKEY
SOFT BREAD
MILK
ONION
CHEESE (grated)
PARSLEY (fresh)
SEASONINGS (like pepper, garlic, turmeric)

Soak the (cubed) bread in the milk, add to the ground turkey and other ingredients. Roll into meatballs and fry in canola oil or bake in the oven.
She said the bread in the milk is the key to the deliciousness. ;)

Enjoy!
"Grams"
from the Pocono Mts. of PA

I make these weekly for my 19month old. one pkg ground turkey, cup of bread crumbs, one beaten egg, 1/4 cup grated cheese. salt and pepper. you can throw in other things like ketchup or mustard and even turn it into meat loaf.
form into meat balls and bake, turning one time, for about 25 min

We use turkey thigh meat b/c it has a little more fat and the meatballs come out better. We soak bread in milk and while it's soaking we mix the rest of the meatballs. Ground turkey, finely chopped garlic, parsley, freshly grated Parmesan cheese and pepper. Then squeeze most of the milk out of the bread and add the bread to the mixture. We usually pan cook them. Very yummy!

I love Ina Garten's recipe for turkey meatloaf. The link is attached:

http://www.foodnetwork.com/recipes/ina-garten/turkey-meat...

I include it because I've also used to make meatballs. You can reduce the recipe easily by 1/2 or 1/4 as needed. Be sure to use turkey meat that is 93% lean.

good luck!

I have been making Giada's mini turkey meatballs for years:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/mi...

I don't use romano cheese (parm only) and I don't add salt (enough in the cheese), but otherwise I stick to the recipe. They are awesome pan-fried and then I simmer them in sauce on low for as long as I can. Any jarred brand you like will taste homemade after that! Of course if I want to be healthier, I will bake them on a cookie sheet instead of pan-frying, but they are out of this world pan-fried, so I almost always do that. :P