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Turkey Meatball Options

Turkey MeatballI love the idea of making batches of turkey meatballs and mini meatloaves.  I make large batches so I’ll have leftovers for quick snacks and meals.  I also freeze extra in a zip lock bag.  For picky kids or families, the recipe is versatile so you can make half the batch plain and half with lots of healthy ingredients.

Meatball Base Recipe:

  • 1 – 1.5 pounds of ground turkey or lean meat
  • 1/2 cup breadcrumbs (checkout your organic and gluten free options or blend up old fashioned oats)
  • 1/2 tsp salt and pepper
  • 8 oz mushrooms, chopped
  • 1 small-medium onion, chopped
  • 1-2 stalks of celery, chopped
  • 4 cloves garlic, chopped
  • 1 T olive oil or coconut oil
  1. In a food processor or blender, finely chop mushrooms, onions, celery and garlic.  Add these ingredients to a hot pan with oil.  Cook for approximately 10 minutes stirring occasionally until most of the liquid from the veggies is evaporated.  Let cool for 10 minutes.
  2. Preheat oven to 450.  On 2 baking sheets, line with parchment paper.
  3. In a large bowl, mix all ingredients together.  You have now made the basic recipe for a healthy plain meatball.
  4. When making small to medium sized meatballs, cook for approximately 15-20 minutes.

My Favorite Variations:

  • Veggie style: With half the meatball mixture, add 1 cup finely chopped kale or spinach, 1/2 cup finely chopped carrots, and 1/3 cup finely chopped sun dried tomatoes.  Feel free to play around with your favorite veggies.
  • Southwest: With half the meatball mixture, add 3/4 cup black beans, 3/4 cup sweet corn, 1/3 chopped green onions, and 1/2 packet of taco seasoning.
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