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A delicious batch of Italian turkey meatballs on a plate, next to seasonings, garlic, and an onion.

Italian Turkey Meatballs Recipe

Print Recipe
These Italian Turkey Meatballs are so moist and flavorful, you won't want to stop eating them. Make a big batch and freeze for later!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 30 meatballs
Calories 56
Author Lindsay Viker

Ingredients

Instructions

  • Start by chopping or grating the onion and mincing the garlic. If needed, grate the Parmesan.
  • In a large mixing bowl, combine all ingredients. Be sure not to overmix.
  • Scoop out the mixture and form a ball with your hand. Using a spoon or an ice cream scoop with a trigger will help you keep the meatballs even sized.
  • Use the "ball and glove" technique to get the air bubbles out of the meatball.
  • Place on a covered plate and refrigerate for at least one hour or up to overnight. If you're going to freeze, freeze these raw meatballs on a cookie sheet and then transfer to a resealable freezer-safe container.
  • When ready to cook, heat the oil in a large skillet on medium-high. Add a few meatballs at a time and cook, turning occasionally until well-browned on all sides.
  • Transfer the meatballs to a plate and finish the rest of the meatballs.
  • Enjoy with a delicious pasta dish , on a sub or store in the freezer for future dishes!

Notes

We LOVE these Italian Turkey Meatballs with our Creamy White Garlic Pasta Sauce. YUM!

Nutrition

Calories: 56kcal | Carbohydrates: 1g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 76mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg