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Turkey Meatballs

Name: Turkey Meatballs
Prep time: 30

(3 votes, average: 4.70 out of 5)

30 min prep

3 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

We love meatballs. They can do no wrong. They’re great in pasta, wonderful adorning a hero, or simply delicious eaten off a toothpick as an appetizer or a snack. These turkey meatballs are really...

3 tablespoons olive oil, divided
1 shallot, minced
1 carrot, cut into a small dice
1 celery rib, cut into a small dice
Salt and black pepper, to taste
8-ounces ground turkey
½ cup breadcrumbs
1 egg
1 tablespoon minced fresh oregano
2 sprigs fresh thyme, leaves stripped
1 tablespoon flour, for dusting

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Nutrition Facts

Calories

363 cals

Fat

22 g

Saturated Fat

4 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

13 g

Carbohydrates

22 g

Sugar

4 g

Fiber

3 g

Protein

20 g

Sodium

421 mg

Directions

Heat 1 tablespoon of the oil in a small skillet over a medium-high heat. Add the shallots, carrot, and celery and sauté for 2 minutes. Sprinkle with salt, then turn the heat down and partially cover. Sweat until the vegetables have started to soften and caramelize, about 5 to 8 minutes, Set aside.
While the veggies are sweating, beat together the egg, herbs, salt, and freshly ground black pepper in a bowl. Add the vegetables when ready and mix in. Add the turkey and breadcrumbs and smash everything together until well blended. The mixture will be quite wet.
Sprinkle a plate with the flour. With a teaspoon, scoop out some of the turkey mixture and lightly roll into a ball with your hands. Lightly roll them in the flour to coat. Set onto another plate. Repeat until all the mixture is used up.
Heat the remaining 2 tablespoons of oil in a large skillet over a medium-high heat. Brown the meatballs on all sides until they are golden. Do in batches so you do not overcrowd the pan. At this point they will be ready to add to a recipe of Quick Tomato Sauce to finish cooking to eat with pasta or serve in a roll.

Chef Tips

Once cooked, you can freeze the meatballs for up to 3 months. They are great to have on hand for a quick, nourishing kid friendly (and adult friendly) meal. Defrost under running cold water, or overnight in your fridge.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.