These Healthy Turkey Meatballs taste just like grandma used to make ’em. Made with turkey, Parmesan cheese & fresh herbs they’re the perfect dinner or snack
Whether you’re Italian or not – there’s no denying that there are few better things in life than a big bowl of pasta + meatballs. They’re the ultimate comfort food! Growing up in traditional Italian families who love to eat, there was (and still is) never a shortage of food. Especially meatballs! I have so many fun memories as a child going to visit my grandparents and enjoy Sunday dinner. It usually consisted of big bowls of pasta piled high with fresh sauce and Gram’s famous meatballs.
When I tell you that my Gram could easily win awards for her cooking – I’m not joking. There is always something going on in her kitchen – whether it be a Banana Cake (another one of her famous recipes), chicken cutlets, or dessert of some sort. And it always smells delicious!! I’m so thankful to be able to have those memories, and to continue to make memories with my family. Even though all of my family members are involved with work, school or other activities – on Sunday nights you can typically find most of us around the same table, laughing + enjoying a meal together.
If you’re not Italian… I feel sorry for you. Kidding… but not really 🙂 Nothing can compare to my grandma’s recipe – but these Healthy Turkey Meatballs are a close second.
They’re bursting with flavor from the fresh herbs that we use, lower in fat with the swap from beef to turkey, and are so easy to make! We love to make a big batch of these and freeze half of it. That way you can have dinner for another night all ready go, or a simple snack waiting for you in the freezer. These meatballs are perfect with just a sprinkle of salt and pepper on top, or they are great when cooked in sauce. The longer you cook them for, the better they taste and the more tender they are!
- 2 lbs ground turkey
- 1 egg
- ¾ c of finely chopped onion ( I puree in a food processor)
- 2 cloves of garlic, finely chopped
- 1 c bread crumbs
- ⅓ c grated Parmesan cheese
- ¼ c chopped fresh parsley
- ¼ c chopped fresh basil
- 1 tablespoons oregano
- 2 tablespoons olive oil
- salt and pepper to taste
- a few shakes of red pepper flakes
- Spray a lined cookie sheet with olive oil. (Or use nonstick foil).
- Preheat oven to 375 degrees.
- Roll into approx 1.5 inch balls. and place on cookie sheet.
- Bake the meatballs for 7-10 minutes, then flip and bake for another 7-10 minutes on the other side.
- Allow to cool + enjoy
Things we used for this recipe: Sartori SarVecchio Parmesan Cheese (its the best!), food processor
These meatballs also go great over zoodles. If you don’t have a spiralizer you have to get one! As much as I love eating a bowl of pasta – it’s nice to have a lighter alternative. The zucchini noodles are a great swap when you’re craving pasta. They are also great if you are gluten free or paleo. (Which BTW – you can sub out the bread crumbs for almond meal in this recipe if you’re paleo or gluten free)
Do you have a favorite family recipe? Meatballs are definitely one of my favorites, and I was so excited to lighten them up in this recipe.
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