I know what you are thinking – this Italian broad is going to try and get me to believe that you can make meatballs in 3o minutes that are TURKEY!? You betcha. Contrary to popular belief, it is not an Italian sac-relig to use turkey meat when making meatballs, in fact, I find them pretty damn delicious. My kids gobble them up and well, that is reason alone to whip them up.
Thanks to the lovely folks at Jennie-O for sending me a pack of ground turkey meat, I thought I would share this freakin’ easy peasy lemon squeasy Turkey Meatball recipe that takes about 30 minutes from start to finish. They are super versatile and can be tossed in some sauce over spaghetti or eaten with some salad & taters.
30-Minute Turkey Meatballs
- 1 package of Jennie-O Ground Turkey
- 1 Egg
- 1/2 cup Whole Wheat Bread Crumbs
- 1 TBS Chopped Parsley
- 1/4 cup Parmesan Cheese
- Salt & Pepper
- Coconut Oil Spray
Set your oven to Broil: HI
In a large mixing bowl, combine turkey meat, egg, bread crumbs, parsley, cheese, salt & pepper. Roll up your sleeves, remove your rings, dive in there and mix everything together.
Spray a large baking sheet with coconut oil spray (use regular cooking spray or olive oil if you don’t have) and start making meat balls. Use your palm as a good measuring tool and put some turkey meat mixture in the middle. Then start forming the turkey meatballs. I got about 12-13 meatballs from one pack of turkey. Place on baking sheet and then gently spray the tops of the meat balls with the coconut spray.
Place in the oven for 10 minutes. Turn the turkey meatballs and continue to broil for another 10 minutes.
In just under 30 minutes, your Turkey Meatballs are done! This is great if you really don’t feel like fussing over dinner or need a quick meal. They also freeze great, so if you have some meat that will be going bad soon, simply make a batch and freeze them. Thaw when you are ready to use, then broil those bad boys up! If using in a sauce for pasta, after they are cooked, toss a few in the pot with the sauce as it’s heating up. It will make the meatballs extra moist and delicious!
– Amanda
