Italian Turkey Meatballs

2 min read

Italian Turkey Meatballs

Blended with sautéed mushrooms, celery and garlic, these tender meatballs have plenty of flavor. Serve them with marinara sauce for a mini-meal or appetizer, on top of spaghetti or on a roll for a tasty meatball sub.


8 ounces mushrooms, chopped
1 small onion, chopped
1 stalk celery, sliced
4 cloves garlic
1 tablespoon extra-virgin olive oil
1/2 cup fine dry breadcrumbs
1/2 cup finely chopped Italian parsley
1/4 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 pound lean ground turkey

HAVING A SMALL APPETITE DAY? A one- or two-meatball snack is an easy, yummy protein boost.


1.Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.

2.Preheat oven to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray.

3. Add breadcrumbs, parsley, cheese, Italian seasoning, salt and pepper to the cooled vegetables; stir until combined. Add turkey and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.

4. Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.

ACTIVE: 25 minutes
TOTAL: 50 minutes

TO MAKE AHEAD: Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.

Nutritional Information


Calories 190, Fat 9g (sat 2g), Cholesterol 46mg, Carbs 10g, Total sugars 2g (added 0g), Protein 19g, Fiber 1g, Sodium 375mg, Potassium 392mg.


Recipe credit: NOURISH by Eating Well Magazine. Sponsored by Taiho Oncology.