Baked Turkey Meatballs
Baked Turkey Meatballs takes around 45 minutes from beginning to end. This hor d'oeuvre has 49 calories, 6g of protein, and 2g of fat per serving. For 41 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. A few people made this recipe, and 24 would say it hit the spot. A mixture of Salt & Pepper, egg, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by The Corner Kitchen. With a spoonacular score of 23%, this dish is rather bad. Baked Turkey Meatballs, Simple Baked Turkey Meatballs, and Baked Butternut Squash & Turkey Meatballs are very similar to this recipe.
Servings: 24
Ingredients:
1 tablespoon of basil
1/2 cup of bread crumbs
1/4 teaspoon cayenne pepper
1 egg
2 tablespoons of fresh parsley, minced
2 cloves of garlic, minced
Worcester sauce
1 lb. lean ground turkey
3/4 cup of mushrooms, minced
1 1/2 tablespoons of olive oil
1 small onion, diced
1/4 cup of Parmesan cheese
salt & pepper, to taste
Equipment:
aluminum foil
baking sheet
oven
frying pan
bowl
pot
microwave
Cooking instruction summary:
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and lightly spray with cooking spray.Heat oil in a medium pan. Add onion, mushrooms and garlic and saute until onions are soft, about 2-3 minutes. Remove pan from heat.In a large bowl, combine all other ingredients, including a few good shakes of Worcester sauce (or more than a few, depending on your taste). Mix together well. If it feels like the mixture is too wet, add a bit more breadcrumbs.Form mixture into round balls, about an inch in diameter.Line meatballs on the baking sheet. Bake for 13-15 minutes, turning meatballs about every 4-5 minutes.Serve atop a warm plate of pasta with marinara sauce. Or, try one of my favorite, spaghetti squash with turkey meatballs.After the meatballs have fully cooled, store in an air tight freezer container, or freezer bag and place in the freezer. To defrost (1) remove from the freezer and place in a covered dish in the refrigerator 12-24 hours before use, (2) reheat in a small pot with sauce over low heat, approximately 20-40 minutes, depending on the size of the meatballs or (3) my least favored option, defrost in the microwave.
Step by step:
1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and lightly spray with cooking spray.
2. Heat oil in a medium pan.
3. Add onion, mushrooms and garlic and saute until onions are soft, about 2-3 minutes.
4. Remove pan from heat.In a large bowl, combine all other ingredients, including a few good shakes of Worcester sauce (or more than a few, depending on your taste).
5. Mix together well. If it feels like the mixture is too wet, add a bit more breadcrumbs.Form mixture into round balls, about an inch in diameter.Line meatballs on the baking sheet.
6. Bake for 13-15 minutes, turning meatballs about every 4-5 minutes.
7. Serve atop a warm plate of pasta with marinara sauce. Or, try one of my favorite, spaghetti squash with turkey meatballs.After the meatballs have fully cooled, store in an air tight freezer container, or freezer bag and place in the freezer. To defrost (
8. remove from the freezer and place in a covered dish in the refrigerator 12-24 hours before use, (
9. reheat in a small pot with sauce over low heat, approximately 20-40 minutes, depending on the size of the meatballs or (
10. my least favored option, defrost in the microwave.
Nutrition Information:
covered percent of daily need
