Big or mini, everyone loves a good homemade meatball! Made with ground turkey and the simplest of ingredients, these light ‘n healthy morsels are guaranteed to be gobbled up in seconds.
For my complete Poultry Recipe Collection, LOOK HERE.
And pssst…don’t tell the kids there is a burst of veggie goodness hiding in every bite!
While perfect for busy weeknights or Sunday supper, these yummy meatballs would also make a fun party nibble.
Confetti Turkey Meatballs
Yield: about 4 servings (24 to 36 meatballs depending on desired size)
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
In a food processor or by hand, finely chop onion, peppers and carrots.
In a medium pan, heat olive oil over medium-high setting until hot. Sauté chopped onions, peppers and carrots for about 10 minutes or until softened and just beginning to brown. Set aside.
In a large bowl, mix together remaining ingredients plus reserved sautéed vegetables.
Form mixture into 24 to 36 meatballs. (depending on desired size)
Place meatballs on baking sheets.
Bake meatballs for 15 to 20 minutes or until internal temperature reaches 165 degrees F. (or cut one open to ensure no pink color remains) Serve hot.
Yummy Variation: Meatballs in Marinara Sauce
If you would prefer to serve the meatballs in sauce, under-bake by about 5 minutes. (about 155 degrees F) In a large pot, heat (3) 28 ounce bottles of your favorite marinara sauce over medium setting until hot, about 5 minutes. Reduce heat to medium-low setting. Immerse meatballs in sauce. Cook, covered for about 10 minutes or until hot and bubbly. Stir occasionally.
Prefer homemade to bottled? Then do try my Easy Chunky Tomato Sauce!
Confetti Turkey Meatballs
Yield: 4 to 6 servings (24 to 36 meatballs depending on desired size)
Ingredients
- Parchment paper or olive oil spray
- 1 large onion
- 1 large red bell pepper
- 2 carrots peeled
- 1 tablespoon olive oil
- 2 pounds ground turkey I prefer a mixture of white and dark for added moisture
- 1 egg lightly beaten
- 1/4 cup ground oats or whole-grain or gluten-free bread crumbs
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- Freshly ground pepper as desired
Optional
- 3 28 ounce bottles favorite marinara sauce or try my Easy Chunky Tomato Sauce
Instructions
- Line 2 baking sheets with parchment paper. (or lightly coat with olive oil spray) Preheat oven to 350 degrees F.
- In a food processor or by hand, finely chop onion, pepper and carrots.
- In a medium pan, heat olive oil over medium-high setting until hot. Sauté chopped onions, peppers and carrots for about 8 minutes or until softened and just beginning to brown. Set aside.
- In a large bowl, mix together remaining ingredients plus reserved sautéed vegetables.
- Form mixture into 24 to 36 meatballs (depending on desired size). Place meatballs on baking sheets .
- Bake meatballs for 15 to 20 minutes or until internal temperature reaches 165 degrees F. (or cut one open to ensure no pink color remains) Serve hot.
- Variation: if serving meatballs in sauce, under-bake by about 5 minutes. (or about 155 degrees F) In a large pot, heat sauce over medium setting until hot, about 5 minutes. Reduce heat to medium-low setting. Immerse meatballs in sauce. Cook, covered for about 10 minutes or until hot and bubbly. Stir occasionally.
Notes
Notes
These meatballs are adaptable to any combinations of spices you like. How about “going Moroccan” by swapping the Italian seasoning with cumin, coriander, cinnamon and ginger? (or try the spices I used in my Moroccan Turkey Mini Meatloves.
Meatballs are insanely versatile! Try serving over “zoodles” (zucchini noodles), spaghetti squash, brown rice, whole-grain or gluten-free pasta as well as your favorite greens. (such as kale, spinach or chard) Or make into “mini’s for a super-fun (and addictive) party treat.
Love dishes made from ground turkey? Then try these!
Coming to the Blog: Roast Chicken with Trio Balsamic-Glazed Peppers ‘n Onions
Ceeya Next Time!
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Linda Shapiro, Meal Planning Maven
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