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.