These Turkey Meatballs are lightened up, baked not fried, but still packed with tons of flavor! They're perfect as an appetizer or a light dinner served over pasta!
- 2 lb ground turkey
- 1 large onion shredded
- 1 tsp garlic powder
- 1 tsp seasoning salt
- 1 tsp pepper ground
- 3/4 cup breadcrumbs I used Panko
- 2 large eggs
- 1 tbsp Italian seasoning
- 1 tbsp parsley dried
Prepare your oven: Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silpat.
Make the meatballs: Add all the meatball ingredients to a medium bowl. I like to get in there and use my hands to make sure everything is evenly dispersed. Roll turkey mixture into about 48 meatballs, about 1-inch balls and place them on the rack.
Bake the meatballs: Transfer the baking sheet to the oven and bake for about 30 minutes or until they are completely cooked through.
Leftovers: Store meatballs in an airtight container anywhere from 3 to 5 days.
Freezing: To freeze cooked meatballs simply place them in an airtight container and freeze for up to 3 months. You can also flash freeze your meatballs first by placing them on a baking sheet in a single layer and freeze them for a couple hours or until completely frozen. Then simply store them in an airtight container and freeze for up to 3 months. This will ensure that the meatballs don’t stick together.
Nutrition: Nutritional information is per meatball.
Serving: 1meatball | Calories: 33kcal | Carbohydrates: 1g | Protein: 5g | Cholesterol: 19mg | Sodium: 74mg | Potassium: 68mg | Vitamin A: 25IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.3mg