Keep all the flavor but lose the fat with these juicy, delicious turkey meatballs that are simple to make and bake in 30 minutes.
I really love homemade meatballs. I love meatballs so much, someday I will be an Italian grandmother, only I’m not Italian! In all seriousness, I love Italian food so much more than the foods of my German ancestry, I know there has to be Italian in me somewhere. A few years ago I posted my recipe for ground beef/veal/pork meatballs and called it Perfect Meatballs ( and if you want to check them out you get to enjoy some really bad, early photography that I could swear I had updated!). I really do love them, but since we are eating low fat these days, and I was making spaghetti, turkey meatballs were called for.
These are great with low-carb pasta, but would also be great as an appetizer, or as a meatball sub! Serve it with a salad, and you have a complete, balanced meal.
I hope you are enjoying these healthier recipes! Next week I’ll be sharing a not so healthy one, cheating once in awhile isn’t all that bad, right?
If you make these turkey meatballs, please leave me a comment to let me know what you think!
- 1 pound lean ground turkey
- 2 large egg whites
- 1/2 cup old fashioned rolled oats
- 1/2 cup chopped onion
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon chopped oregano
- nonstick cooking spray
Preheat the oven to 350 degrees F. In a large mixing bowl combine ground turkey, rolled oats, onion, parsley, Worcestershire sauce, oregano, and egg whites; mix well with your hands. Roll into 12 equal size balls 2-3 inches round. Place on a baking sheet sprayed with nonstick cooking spray. Bake in the preheated oven for 25-30 minutes, turning carefully with a spatula half-way through.