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Healthy Turkey Meatballs

January 15, 2010 by Mindi Cherry

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My recipe is not really a recipe. It started out as one (actually, it was a Weight Watchers recipe), but I have tweaked it over time and now I just kind of “throw it together” from memory. My family goes nuts for these and are so used to them they long ago stopped asking me for beef meatballs (good thing, because I haven't been able to hold down hamburger since I was pregnant with my first child!).

I usually double or triple this recipe and freeze the extras.

The Recipe (sort of)

1.5 lbs ground turkey (I try to use 93% lean, but my family likes it better when I use 85%)

1 egg or 2 egg whites

1 small onion, chopped very fine (depending on how picky your kids are when they see “chunks”)

about 1 cup rolled oats, put in the food processor to make them in to “breadcrumbs” (I have also done half oatmeal, half Fiber One cereal) You can also use commercial breadcrumbs or I also save the ends of loaves of bread in the freezer to make homemade breadcrumbs.

1/4 cup finely chopped fresh parsley (more or less to taste – can use dried, but fresh is super cheap. If using dried, only use 1/8 cup)

2-4 cloves garlic, put through a garlic press or VERY finely minced

2 tbsp dried oregano (optional, since I usually forget to put it in)

Preheat the oven to 350

Combine everything in a bowl, mixing just to combine. Don't overmix! Add more “oatcrumbs”/breadcrumbs if needed. You want the meatballs to hold their shape, but not be too dry.

Spray a baking sheet with non-stick spray.

Form the meatballs so that they are about the size of a golf ball. Place on cookie sheet.

Bake about 20 minutes

Remove from oven and remove from cookie sheet immediately to prevent sticking.

My husband's favorite sauce for the meatballs

This sauce is great for meatball sandwiches or even serving the meatballs as “cocktail meatballs”. It's a little sweet to have over pasta, although I have been known to do it! I usually make extra sauce because my husband likes it for dipping bread as well.

1 can tomato sauce

1/4 cup spicy brown mustard

1 1/2 tsp chili powder

12 packets Splenda (can use sugar if you want)

1/2 tsp hot pepper sauce (although I use one that is so hot that I use 2 drops)

As soon as you put the meatballs in the oven, mix the sauce together in a pan large enough to hold the meatballs. Heat over a slow heat.

When the meatballs are done, put them in the sauce and continue to heat.for about 10 minutes.

This recipe is MUCH better if you make it a day ahead and let the meatballs & sauce marinate in the refrigerator overnight!

Related

Filed Under: Main Meals Tagged With: turkey, weight watchers

This post may contain affiliate links which might make me money. I promise to only use the money to buy wine, male strippers and glitter-pooping unicorns (and maybe to donate to starving orphan puppies in Africa) or whatever the heck I want. If you think I shouldn't make money for the 60+ hours that I spend on this site each week, please go away and never come back. Read my disclosure policy.

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Comments

  1. Lillie says

    February 17, 2010 at 11:09 am

    Recently I have transitioned from the ground beef to the turkey products in all of my recipes definitely due to an increase in health awareness. It hasn’t decreased any quality in the taste, and in fact, it seems to be even better. I am looking forward to making this recipe. Any information on the total number of calories in the finished product?
    .-= Lillie´s last blog ..Teen Credit: The good and bad that you need to know. =-.

Welcome!

Thanks for stopping by! As a busy mom. I just want to put healthy and flavorful meals on the table quickly without having to rely on processed foods, while still trying to maintain a household. Read More…

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    Mindi has been blogging since 2008 sharing her best frugal living tips, recipes and more. When she isn't writing, she spends time as an unpaid cook, maid and chauffeur to her 3 children!

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