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Light Turkey Meatballs
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 35
Ingredients
Ingredient Checklist
3 slices whole-wheat sandwich bread
1/4 cup whole milk
1 1/2 pounds ground turkey (93 percent lean, dark meat)
3 scallions, finely chopped
2 small garlic cloves, minced
2 tablespoons chopped fresh parsley
1 large egg
Coarse salt and ground pepper
Gallery
Light Turkey Meatballs
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 35
Gallery
Light Turkey Meatballs
Light Turkey Meatballs
Light Turkey Meatballs
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 35
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 35
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Yield: Makes 35
Makes 35
Ingredients
Ingredients
- 3 slices whole-wheat sandwich bread
- 1/4 cup whole milk
- 1 1/2 pounds ground turkey (93 percent lean, dark meat)
- 3 scallions, finely chopped
- 2 small garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 1 large egg
- Coarse salt and ground pepper
Directions
Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.
With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
To freeze, place baking sheet with meatballs in the freezer, and freeze for 1 hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.
Reviews (4)
Add Rating & Review
77 Ratings
5 star values:
22
4 star values:
25
3 star values:
17
2 star values:
9
1 star values:
3
Reviews (4)
Add Rating & Review
77 Ratings
5 star values:
22
4 star values:
25
3 star values:
17
2 star values:
9
1 star values:
3
Add Rating & Review
77 Ratings
5 star values:
22
4 star values:
25
3 star values:
17
2 star values:
9
1 star values:
3
77 Ratings
5 star values:
22
4 star values:
25
3 star values:
17
2 star values:
9
1 star values:
3
77 Ratings
5 star values:
22
4 star values:
25
3 star values:
17
2 star values:
9
1 star values:
3
- 5 star values:
- 22
- 4 star values:
- 25
- 3 star values:
- 17
- 2 star values:
- 9
- 1 star values:
- 3
Martha Stewart Member
Rating: 5 stars
12/30/2017
So easy to make ahead and have ready to go from the freezer to the table!
Martha Stewart Member
Rating: Unrated
11/09/2011
I love this recipe and will be using it over and over again! I made 3 batches for our upcoming Thanksgiving feast and for the first batch I used extra milk in the breadcrumbs, 1/4 C didn't seem like enough! It's enough. My first batch was really wet as a result of the extra milk so I added extra meat to balance it out. I also substituted the parsley for 1T dried basil because thats what I had on hand. Froze them just fine because I cooked completely first. Reheat from frozen to maintain shape.
Martha Stewart Member
Rating: 5 stars
10/26/2011
I use this recipe all the time, and I often double or triple it to keep on hand in the freezer. I often use fresh sage for the herb which gives them a sausage flavor.I also found that they MUST be frozen before cooking or they fall apart. I brown them in olive oil, then dump a bunch of chopped tomato (or canned) and other veggies on top once they are about half way cooked. I put a lid on it and let it all stew down and until the meat balls are cooked through (i use a thermometer). Instant sauce.
Martha Stewart Member
Rating: Unrated
04/11/2011
This is our favorite meatball!!!! I've been trying different meatball recipes for 20 years and this is definitely the best of the best. Don't let the turkey scare you if you are used to ground beef....they are superb. The cooking instructions aren't listed, but after freezing, toss them in a bit of olive oil and broil until done. So easy and convenient. I triple the batch when I make them, so that we always have some in the freezer for sandwiches or for pasta.
Martha Stewart Member
Rating: 5 stars
12/30/2017
So easy to make ahead and have ready to go from the freezer to the table!
Rating: 5 stars
Rating: Unrated
11/09/2011
I love this recipe and will be using it over and over again! I made 3 batches for our upcoming Thanksgiving feast and for the first batch I used extra milk in the breadcrumbs, 1/4 C didn't seem like enough! It's enough. My first batch was really wet as a result of the extra milk so I added extra meat to balance it out. I also substituted the parsley for 1T dried basil because thats what I had on hand. Froze them just fine because I cooked completely first. Reheat from frozen to maintain shape.
Rating: Unrated
Rating: 5 stars
10/26/2011
I use this recipe all the time, and I often double or triple it to keep on hand in the freezer. I often use fresh sage for the herb which gives them a sausage flavor.I also found that they MUST be frozen before cooking or they fall apart. I brown them in olive oil, then dump a bunch of chopped tomato (or canned) and other veggies on top once they are about half way cooked. I put a lid on it and let it all stew down and until the meat balls are cooked through (i use a thermometer). Instant sauce.
Rating: Unrated
04/11/2011
This is our favorite meatball!!!! I've been trying different meatball recipes for 20 years and this is definitely the best of the best. Don't let the turkey scare you if you are used to ground beef....they are superb. The cooking instructions aren't listed, but after freezing, toss them in a bit of olive oil and broil until done. So easy and convenient. I triple the batch when I make them, so that we always have some in the freezer for sandwiches or for pasta.
All Reviews for Light Turkey Meatballs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Light Turkey Meatballs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
