Have your veggies in your meatballs. For moister, more flavorful meatballs, use ground turkey that contains light and dark meat rather than just breast meat.
1 1/2 pounds ground turkey
1/2 cup dry breadcrumbs
1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
1/3 cup finely chopped green onions
1/4 cup coarsely shredded carrot
1/4 cup coarsely shredded zucchini
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg white
2 garlic cloves, crushed
How to Make It
Preheat oven to 400°.
Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.
Tweeked it a bit to make GF by using a chopped up wrap then put half a jar of pasta sauce and half a jar of water in a pan, brought to the boil, added meatballs and simmered with lid on for 15 minutes and 15 minutes with lid off.
For a leaner (and different style) meatball I thought these were great! Instead of their suggestion of using light and dark meat turkey, I used 1 lb of all white meat lean turkey and 1/2 lb of lean ground pork (it only added 7 calories per meatball if you're making the 30 as stated and probably added more flavor). I didn't separate out the egg yolk (this recipe was made in the '90s...), used a little bit more carrot and zucchini by accident (measuring while shredding is difficult), and a minced my garlic. I find that using a mini muffin pan is great for meatballs - no roll aways!!
We thought these were very good. I used a 20 ounce package of ground turkey, and it yielded about 20 meatballs. I didn't find the meatballs to have a tremendous amount of flavor, but they were good, easy, and I'll make them again. We don't eat carbs, so I served it with CL's basic marinara and roasted green beans.
I made these for my 1 year old. I used lean turkey, parmesan cheese straight from Italy (thanks to my in-laws for bringing that home in their carry on!), and omitted the onion (I just didn't have any on hand). I also added 3/4 cup zuchinni and 1/4 cup carrot because I need to hide the green veggies from my daughter because she won't touch them otherwise. Once they came out of the oven, I had to try one and boy am I glad I did! These are GREAT! I am afraid that I will have to make another batch for my daughter because my husband and I might eat them all! :)
I love these meatballs and have been making them for years. I always double the recipe when cooking and that way I can buy the family pak of turkey and only create the mess one time. I divide into 4 packs and freeze. Simply throw into some sauce and heat thru - very easy future meals.
I thought these were extremely bland. You really need a good marinara sauce with a lot of flavor to compensate. I'm not sure what would help these - maybe a different herb than parsley or a different cheese. My toddler ate these and I was happy to sneak some veggies in his dinner.
I had regular onion instead of green and used 1/2 turkey breast, 1/2 regular ground turkey. Otherwise, it was the same recipe. Yum. Cooked them in the morning, added to rhu's marinara to warm in the evening for meatball subs. 30 small meatballs.