We’re on a major meatball kick right now, I think we’ve tried two or three new recipes in the past month and they’ve all become regulars in our dinner rotation. These mini turkey meatballs are probably my second favorite of the bunch. Not only are they moist, flavorful and healthy, but they’re seriously so super quick and easy to throw together. We’re talking maybe 5 minutes of prep time and about 10 minutes in the oven, you really can’t beat that. You’d never guess these were made with ground turkey rather than ground beef either. Because they’re mini, you can enjoy quite a few too and still consider it a reasonable serving size. That might just be my favorite part of all!
By Tracey
Mini Turkey Meatballs
heavily adapted from Giada de Laurentiis
(Note: if you prefer, you could brown the meatballs in a skillet and simmer them in marinara sauce to finish the cooking, but I think baking is so much easier and less messy so it’s my preferred method.)
Ingredients:
- 1 large egg, lightly beaten
- 3 garlic cloves, minced
- 1/4 cup bread crumbs
- 3 tablespoons ketchup
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 lb ground turkey
- marinara sauce, optional (for serving)
Directions:
Preheat oven to 400 F. Line a rimmed baking sheet with aluminum foil then spray the foil with nonstick cooking spray.
In a medium bowl, stir together the egg, garlic, bread crumbs, ketchup, parsley, Parmesan, salt, and pepper. Add the ground turkey and gently mix until all of the ingredients are thoroughly combined. Use a small cookie scoop (mine measures about 1 1/2-inches) to shape the mixture into tiny meatballs. Transfer to the prepared baking sheet.
Bake for about 10 minutes, or until an instant-read thermometer inserted in the center of the meatballs registers 165 F. Serve with toothpicks and marinara sauce for dipping, if desired.
Makes about 30 meatballs.
