Turkey Meatballs

Turkey meatballs are a tasty high-protein and low-fat alternative to meatballs made with beef, veal or pork.  Making the meatballs golfball size helps to control portions and cooks up quickly.  Make sure the pan has a little olive oil to prevent the meatballs from sticking.  They may be a little delicate at first, so loosen them up gently from the pan and they’ll hold together.  They are great with marinara sauce with pasta, inside a roll with marinara sauce and mozzarella or just served on it’s own.


  • 1 1/2 pounds Ground Turkey (dark meat)
  • ½ cup unseasoned bread crumbs
  • ¾ cup grated parmesan cheese
  • 1/3 cup finely chopped flat leaf Italian parsley
  • 3 cloves garlic, minced
  • 3 teaspoons tomato paste (I like the concentrated tomato paste in a tube)
  • 1 egg
  • 1/8 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ teaspoon Worstershire sauce
  • 1 tablespoon olive oil for cooking


Finely chop the flat leaf Italian parsley.  Mix all ingredients except olive oil together.  Don’t over mix.  Just ensure ingredients are combined.

Roll into the size of golf balls and set aside on baking sheet.

Preheat oven to 350F.  Heat large skillet over medium heat and add enough olive oil to coat the pan.  This is to ensure the first few batches of the turkey meatballs don’t stick to the pan.

Brown turkey meatballs on all sides, about 8-9 minutes.  The Parmesan cheese helps to get the turkey meatballs nicely brown but may it may stick to the pan a little.  Gently loosen the meatballs from the pan so they don’t stick and fall apart when you turn them over.  Place the meatballs onto a cookie sheet and continue to cook in over at 350F for additional 10 more minutes.

Tags: ,

Categories: Main Course, Recipes, Side Dishes


I am the everyday athlete and training for my 2nd Ironman triathlon. I enjoy living a healthy lifestyle and have a passion for cooking. I consulted with nutritionists, coaches & athletes to come up with delicious recipes to fuel the hungry athlete. Welcome to my heathy eating and living journey!


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4 Comments on “Turkey Meatballs”

  1. May 4, 2013 at 4:34 pm #

    Very nice! Going to make myself a meatball sandwich for dinner tonight 🙂 Thinking of reducing the salt slightly and using feta instead.

    • May 4, 2013 at 8:20 pm #

      Delicious! And good with equivalent feta replacing the parmesan 🙂

    • May 14, 2013 at 9:57 pm #

      How did it turn out? I’d love to try it too. Let me know how much feta you used.

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