Saturday, September 10, 2011

parmesan turkey meatballs

These meatballs will change your view of ground turkey. Even if you already like ground turkey.

Since I learned about my food sensitivities I've been trying to make sure that I change up the main part of my meals. I've used ground turkey in the baked ravioli and for meatloaf, but I was trying to come up with something else. I tweeted out for suggestions and got 2 votes for meatballs.

Starting with the basic meatball ingredients, I created these parmesan turkey meatballs. They were SO good! Steven took the first bite and said "Oh my god, these meatballs are amazing." He only compliments my cooking if he really likes it. :)

They were really moist and light, yet filling. I liked the addition of the fresh tomatoes to the sauce. Homemade tomato sauce is something I haven't attempted yet... maybe soon! Here is how I made this yummy dinner:

parmesan turkey meatballs
1 1/4 pound package of ground turkey
1/3 cup breadcrumbs
1/3 cup milk
1 slightly beaten egg
1/3 cup grated parmesan cheese
1/3 cup finely shredded parmesan cheese
1 teaspoon salt
1-2 teaspoons pepper
1-2 teaspoons garlic powder
1 tablespoon fresh or dry parsley

pasta & sauce
1 pound box of pasta - any type is fine
1 jar of tomato sauce
1/2 cup grape tomatoes

Place the ground turkey {I used 97/3 lean ground} in a large bowl and break it up with a wooden spoon. In a separate small bowl, combine the breadcrumbs and milk. The breadcrumbs will become the moistener for the meatballs. Let that sit while you add the egg, cheese, salt, pepper, garlic powder, and parsley to the turkey. Combine well, then add in the breadcrumbs and milk, mixing to fully combine that.

Heat a skillet to medium high add a little butter. While the pan is coming to temperature, form the turkey into uniformly sized balls. Mine were a heaping tablespoon. Place them into the hot pan and rotate and turn them until they are brown on all sides - about 5 to 7 minutes. I wasn't able to cook all my meatballs at once, so I did two batches.

In a large pot, start your water for the pasta and follow the instructions on the box. In a medium pot, heat your tomato sauce on low {I used 4 cheese}. Slice the grape tomatoes in half and set to the side.

While the pasta cooks, return all the meatballs to the skillet with a cup to a cup and a half of water. Let the meatballs simmer and steam to finish the cooking. Rotate the meatballs once. Turn off the heat when the water is almost completely evaporated.

Add the grape tomatoes to the sauce and mix them in. Strain the pasta, and put the meatballs onto a paper towel to absorb any grease. Then plate up with the sauce! This would easily feed 4 people. We personally enjoyed taking the leftovers for lunch the next day. :)

Let me know if you make these. They are definitely one of our new favorites and will be added to the meal rotation!

Do you have any other ground turkey ideas for me??

xoxo, christa


  1. I love ground turkey, so I'm definitely going to have to try these! I can't turn down a good meatball!!

  2. This certainly does not help the fact that I am STARVING right now.

  3. This looks like something I would really like :)

  4. Just made these and they were super delicious! Thanks!

  5. Millie - I'm SO glad you enjoyed them! Thanks for trying my recipe. :)

  6. So I DID try these and you're right, they're amazing! My husband said they're the best meatballs he's had--so thank you!!

  7. Yay! I'm so glad you liked them, Shea! :)


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