As a (soon to be) Registered Dietitian, I’m always looking to use healthier cooking methods. For example, meatballs are traditionally fried. Fried vs. Baked? A RD’s mind would most likely always choose baked. Break from tradition and try these baked turkey meatballs and I promise you won’t even be able to tell the difference.
Makes 40 meatballs (2 per serving)
2 lbs ground turkey breast (99% fat free)
1/2 large onion
3 clove garlic
1 tbsp water
1/2 cup panko (or whole wheat bread crumbs)
1/2 cup parmesan cheese
1 tsp salt
1 tsp pepper
2 tbsp fresh parsley, chopped
1. Preheat the oven to 375 degrees. Cover a large baking sheet with aluminum foil and coat with cooking spray.
2. Roughly chop the onion and garlic and place in a food processor with the water and puree. (The onion/garlic puree will disperse evenly throughout the meatballs, rather than chunks of onion in each meatball.)
3. In a large bowl, combine the ground turkey, onion/garlic puree, eggs, panko, parmesan cheese, salt, pepper, and parsley.
4. Use your hands to incorporate all the ingredients together. Form golf ball size meatballs and place on the baking sheet.
5. Bake in the oven for 20-25 minutes, until meatballs are golden brown.