ground turkey meatballs

This Giant Turkey Meatball isn't your regular meatball, is HUGE, baked in the oven similar to how you would make a meatloaf, then topped with marinara and melted cheese – I'm OBSESSED!

Giant Turkey Meatball Parmesan

93% turkey

tbsp grated pecorino romano cheese

crushed garlic

tomato paste

parsley

salt

Delallo Pomodoro Fresco Marinara

mozzarella cheese

(optional

Preheat the oven to 350°F.

In a medium bowl combine turkey, breadcrumbs, pecorino, egg, garlic, tomato paste, parsley and salt and gently mix to combine. Form into an oval loaf using your hands, slightly flattened at the top on a nonstick baking sheet. Bake uncovered 50 to 55 minutes, or until it's cooked in the center and the internal temperature of 160 °F with a thermometer. Remove from oven, top with marinara and cheese and bake 3 to 5 minutes until the sauce is hot and the cheese is melted.

Slice in 8 equal pieces. Serve with more warmed sauce on the side if desired.

This Giant Baked Turkey Meatball constant recipe is on rotation in my house! My family loves it.

https://www.skinnytaste.com/giant-turkey-meatball-parmesan/

How To Make a Giant Baked Turkey Meatball

Sweet chili turkey meatballs are delicious, tender and juicy, loaded with classic Thai flavors, and quick and easy to make. Savory, sweet, and tangy.

Sweet Chili Turkey Meatballs

turkey

green onions, diced

garlic, minced

ginger, freshly grated

red curry paste (optional)

fish sauce

breadcrumbs

egg,

white vinegar rice

water

sugar

garlic, minced

tablespoon Sambal Oelek garlic chili paste or crushed red pepper (or to taste)

cornstarch or all-purpose flour

In a large mixing bowl, combine ground turkey with green onions, garlic, ginger, curry paste (if using), fish sauce, breadcrumbs, egg, and salt. Mix well to form into a uniform consistency. Set aside for at least 20 minutes or refrigerate overnight to allow all the flavors to infuse better.

Take 2 tablespoons of the turkey mixture at a time and roll into meatballs. Transfer the meatballs onto a parchment-lined half sheet baking pan and lightly coat with some oil to keep them from sticking, if needed.

Bake for 18-20 minutes until fully cooked through and the internal temperature reaches 165F as read on a meat thermometer. Set aside.

Make the meatballs

In a shallow saucepan, whisk together vinegar, water, sugar, garlic, chili paste, and cornstarch until sugar and cornstarch is fully dissolved.

Keep stirring and heat the mixture over medium heat until thickened to a desired consistency, about 4-5 minutes.

Add the baked meatballs and toss well to coat evenly. Serve immediately with extra sweet chili sauce on the side, or over white rice and veggies.

Prepare the sweet chili sauce

We love these juicy, Italian ground turkey meatballs in homemade tomato sauce. Serve them over your favorite pasta, pizza or sandwich!

Italian Turkey Meatballs

1.3 turkey breast

whole wheat seasoned breadcrumbs (or gluten-free crumbs)

Pecorino or Parmesan cheese

parsley (finely chopped)

garlic (crushed)

tsp kosher salt + fresh pepper

olive oil

garlic (smashed)

tomatoes

onion

bay leaf

oregano

basil

salt and fresh pepper

In a medium size pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, onion, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer on low 5-10 minutes.

Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using wet hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball (1/8th cup each).

If you wish, you can brown the meatballs in a skillet, or brown them in the broiler on a sheet pan until the tops are golden, 7 to 8 minutes. OR you can gently plop them right into the sauce.

Add the meatballs to the sauce and cook about 20 minutes. Discard the bay leaf and onion and serve over pasta or whole wheat Italian bread.

Dairy and egg-free turkey meatballs with vegan pesto and “parmesan”! Super flavorful, endlessly versatile, and perfect for meal prep. Just 9 ingredients required!

Pesto “Parmesan” Turkey Meatballs (Dairy &amp; Egg-Free!)

Tbsp oil

garlic,

tsp red pepper flakes

dairy-free basil pesto

panko breadcrumbs

dairy-free "parmesan" cheese

tsp sea salt

turkey ((or ground chicken))

Heat 1 tablespoon (15 ml) oil in a large cast iron skillet over medium heat. Add the onion and sauté for 3-4 minutes, until softened. Add the garlic and red pepper flakes and sauté until fragrant — about 1 minute. Transfer the onion mixture to a large bowl and let cool slightly. Wipe out the skillet and set aside for later.

Add the pesto, panko breadcrumbs, dairy-free parmesan cheese, and salt to the bowl, and stir to combine. Add the turkey (or chicken) and use your hands to gently combine everything into an even mixture, being careful not to overwork the meat, which can cause it to become tough.

Shape the mixture into 18 (~1 ½-inch) meatballs (adjust accordingly if altering the default number of servings) and place on a large plate.

Optional (to help the meatballs have a more round shape): cover and chill in the freezer for 15 minutes or the fridge for 30 minutes.

Heat 1 tablespoon (15 ml) oil in the skillet over medium heat. Once hot, add the meatballs, working in batches if necessary, and cook, turning frequently, until firm, browned, and crisp on all sides, and the internal temperature reaches 165 degrees F (74 C) — about 10-12 minutes. Reduce the heat as necessary to prevent burning.

These meatballs are delicious served with pasta and marinara, or served with other Italian-inspired dishes like our Creamy Tuscan Kale White Bean Soup, Spaghetti Squash Pasta with Basil Pesto, or Rosemary Roasted Root Vegetable Panzanella.

Leftover cooked and cooled meatballs can be stored in the refrigerator for 2-3 days or the freezer for 1 month. Reheat in a 375 degree F (190 C) oven for 10 minutes or until warmed throughout.

If you want to freeze before cooking, shape them into patties (which cook more evenly from frozen than meatballs), then cook directly from frozen in a lightly oiled skillet over medium heat until browned on both sides and the internal temperature reaches 165 degrees F (74 C) — about 5-6 minutes per side.

https://www.youtube.com/watch?v=ISckYpmTlo4

Dairy and egg-free turkey meatballs with vegan pesto and “parmesan”! Super flavorful, endlessly versatile, and perfect for meal prep. Just 9 ingredients required!

Full Recipe: https://minimalistbaker.com/pesto-parmesan-turkey-meatballs-dairy-egg-free/
 
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Pesto "Parmesan" Turkey Meatballs (Dairy & Egg-Free!) | Minimalist Baker Recipes

Top 4 ground turkey meatballs recipes from across the web

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Giant Turkey Meatball Parmesan

Sweet Chili Turkey Meatballs

Italian Turkey Meatballs

Pesto “Parmesan” Turkey Meatballs (...

Top 4 ground turkey meatballs recipes from across the web

The most viewed ground turkey meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Giant Turkey Meatball Parmesan

Sweet Chili Turkey Meatballs

Italian Turkey Meatballs

Pesto “Parmesan” Turkey Meatballs (...

The most viewed ground turkey meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine