These things are so versatile and can be made ahead of time too. They store easily and can easily be frozen to be used at a later time.
For us, we love them over zoodles (zucchini noodles!) and as meatball subs. In the picture, I simply had them with marinara and mozzarella cheese.
They are delicious by themselves too ;)
Please be sure to read all the directions --- the meat needs to set in the refrigerator for 1 hour before being made into the meatballs. So be sure to leave enough time :)
- 1/3 cup whole wheat breadcrumbs*
- 1/4 cup reduced fat (2%) milk (or unsweetened almond milk)
- 2 tsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 lbs. raw ground 93% lean ground turkey breast
- 2 large eggs
- 1/4 cup finely chopped fresh parsley
- 2 tbsp grated parmesan cheese
- 1 tsp dried oregano leaves
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- Place bread crumbs in milk in a small bowl.
Set aside; soak for 10 minutes.
- Heat oil in medium skillet over medium-low heat.
- Add onion; cook, stirring frequently, for 5-6 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, and bread crumb mixture in a large bowl.
- Mix well with clean hands or wooden spoon.
- Refrigerate, covered, for 1 hour.
- Preheat oven to 425 degrees F.
- Line large baking sheet with parchment paper, lightly coat with non-stick spray.
- With clean, wet hands, form turkey mixture into approximately 42, 1-inch meatballs; arrange onto prepared baking sheet.
- Bake for 13-18 minutes or until browned and cooked through.
- Serve with a tomato sauce of choice (we love Bertolli's organic!) over zoodles, pasta, or bread!