Turkey Meatballs

24 standard portions

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Ingredients

• 1 pound ground turkey (lean (I’m using ground breast not thigh))
• 1 small yellow onion (diced (about ½ cup))
• 2 cloves garlic (minced)
• ½ cup breadcrumbs (use gluten free if needed)
• 1 large egg
• ¼ cup chopped fresh parsley
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil (for brushing the meatballs before baking or for pan frying)

Method

1. Preheat the oven to 375°F/190°C, and prepare a quarter size sheet pan with a wire rack (make sure it’s an oven safe one).
2. In a large bowl, combine all of the ingredients except for the olive oil. Best to use your hands (I like to use gloves) but you can also use a spatula if you like, and mix everything together until just combined. Do not over mix.
3. Use a cookie scoop and scoop 1 inch meatballs directly onto the sheet pan fitted with a wire rack.
4. Lightly spray with olive oil, or brush using a pastry brush.
5. Bake for 15-20 minutes. Place under the broiler if you want some color. The meatballs are ready when the internal temperature reaches 165°F/74°C – when testing with a kitchen thermometer, test different meatballs as the ones on the sides can cook quicker than the ones in the middle. Do not overcook them, they can become dry since this is lean meat.
6. Heat olive oil in a pan, work in batches and brown from all sides (5-7 minutes). Check the temperature with a thermometer to know when the meatballs are cooked through.
7. To serve with sauce, make pasta sauce or use jarred, heat it up and add the meatballs to cook together for 1-2 minutes or until they’re warm. Serve over pasta or zucchini noodles or rice. or in a sub/hoagie bun.