Baked Turkey Meatballs
Chock full of lean protein and a few semi-hidden vegetables, these are easy to prepare, reheat well, and a good size and texture for even the littlest diners. Not to mention, extremely delicious!
Ingredients
- 1 pound lean ground turkey
- 1 cup grated carrot from 1-2 medium carrots
- 1 cup grated zucchini from 1 small zucchini
- 1/2 cup breadcrumbs Panko or regular are fine
- 1/4 cup grated Parmesan cheese
- 2 Tablespoons ketchup
- 1 large egg
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh-ground black pepper
Instructions
- Preheat oven to 375 degrees F and set aside a large baking tray. (Line with parchment or a silicone mat for easy clean up.)
- Combine all ingredients in a large bowl. Mix gently with a fork, spatula, or your hands just until everything is evenly combined.
- Using a cookie scoop or a measuring spoon, portion the meatball mixture out into heaping tablespoons. Gently roll each between your palms to smooth it into a ball. (It helps to do this with slightly wet hands.) Arrange meatballs on the baking sheet, being sure they do not touch each other.
- Bake for approximately 20 minutes, or until internal temperature reaches 165 degrees F. For a lightly browned top, turn the oven to broil for the last 2-3 minutes of baking time. (Watch carefully that neither the meatballs nor the parchment burn!) Serve immediately, or allow to cool slightly and store in an airtight container in the refrigerator.
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Notes
- Extra carrot or zucchini? Put it to good use in a French carrot salad, zucchini chocolate chip muffins, or zucchini pesto!
- Storage: Allow the fully baked meatballs to cool then store tightly covered in the refrigerator for 3-4 days. Microwave on 50% power to reheat as needed.
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Freezer-friendly: Make a double batch and freeze half for the benefit of your future self:
- Freeze Unbaked Meatballs: Shape as directed and space out on a parchment lined baking sheet. Freeze on the baking sheet until firm, then transfer to an airtight container or zip-top bag and store in the freezer for up to 4 months.
- To Cook Frozen Meatballs. Defrost overnight in the refrigerator, then place on a sheet pan and bake as directed, or bake directly from frozen, adding 5-10 minutes to the cooking time.
- Freeze Baked Meatballs: Let baked meatballs cool fully, then transfer to an airtight container or zip-top bag and store in the freezer for up to 4 months. Reheat gently on the stove in a simmering sauce or in the oven or microwave.
Nutrition Estimate
Calories: 184 kcal, Carbohydrates: 14 g, Protein: 23 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 73 mg, Sodium: 635 mg, Potassium: 481 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 5300 IU, Vitamin C: 9 mg, Calcium: 94 mg, Iron: 2 mg