Ok, confession time. Two foods that I really don’t like, but still eat: boiled potatoes (Why do that to a potato?) and frozen meatballs. There is just something about those frozen meatballs that just doesn’t taste right. This is especially true of the frozen turkey meatballs. I think it’s the texture that really turns me off. That’s why I like to make my own and really we all should be making our own turkey meatballs. It’s a little time consuming, but so worth it. This recipe makes a really flavorful meatball that has tons of uses. Serve these with some good jarred marinara sauce and have them alone as appetizers or over some penne pasta for a hearty dinner. Break some up in a pan and add some scrambled eggs for a nice breakfast omelette. These even taste great crumbled over a salad for lunch. With so many uses, you’ll probably run out quickly so don’t be afraid to double the batch and bake them up all at once.
2 1/2 pounds ground turkey
1/2 yellow onion, finely diced
1/2 cup parsley leaves, chopped finely
1/4 cup basil leaves, chopped finely
1/4 cup grated Parmesan cheese
1 1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
2 eggs, beaten
1 cup breadcrumbs
1/2 cup pine nuts
Good marinara sauce for serving
- Preheat oven to 350°F. Line a sheet pan with non-stick aluminum foil. Set aside.
- In a large bowl, combine all ingredients together. With hands, mix until all is well combined.
- Using a 1 ounce scoop, portion out meat and roll in the palm of your hands to make a nice sphere.
- Place rolled meatballs on sheet pan in rows, ensuring that they do not touch each other. You will end up with around 40 meatballs.
- Bake in preheated oven for 30-35 minutes or until internal temperature reaches 165°F.
- Allow to cool in pan for a few minutes before moving to serving platter. Top with a jar of your favorite marinara sauce that has been warmed.