Ingredients
500g (1 lb) lean ground turkey (93% lean)
1 large egg (or 1 flax egg for vegan option)
1/3 cup grated parmesan cheese (or nutritional yeast for dairy-free)
1/4 cup breadcrumbs (or almond/oat flour for gluten-free)
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper
In a large bowl, combine ground turkey, egg, parmesan, breadcrumbs, garlic, parsley, onion powder, Italian seasoning, salt, and pepper
Mix thoroughly until combined, but avoid overmixing
Shape mixture into 20-24 medium-sized meatballs
Place on prepared baking sheet, spacing 2 inches apart
Drizzle olive oil over meatballs
Bake for 20-22 minutes until golden brown and internal temperature reaches 74°C (165°F)
Let rest 5 minutes before serving
Notes
Use ground turkey with 93% leanness for best moisture-protein balance
Flax egg option: 1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes
For gluten-free: use oat flour or almond flour as breadcrumb substitute
Storage: Freeze uncooked meatballs on baking sheet, then transfer to bag for up to 3 months
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American/Italian fusion
- Diet: Omnivore
Nutrition
- Serving Size: 1-2 meatballs
- Calories: 130
- Sugar: 2g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1.5g
- Carbohydrates: 3g
- Fiber: 0.3g
- Protein: 20g
- Cholesterol: 75mg