Small Batch Turkey Meatballs
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Six tender turkey meatballs with Parmesan, parsley, and herbs, baked on a sheet pan.
Ingredients
- ½ cup chopped onion
- 2 garlic cloves minced
- ¼ cup chopped parsley leaves
- ¼ cup shredded Parmesan cheese
- 1 large egg lightly beaten
- ¼ cup seasoned breadcrumbs
- ½ tsp kosher salt
- ½ tsp coarsely ground black pepper
- ½ tsp dried basil
- ¼ tsp dried oregano
- 8 oz ground turkey
Equipment
- food processor
- mixing bowl
- baking sheet
Directions
- Heat the oven to 400°F.
- Pulse the onion, garlic, parsley, and Parmesan in a food processor until finely chopped.
- Scrape it into a bowl and stir in the egg and breadcrumbs, then the salt, pepper, basil, and oregano.
- Add the turkey and mix gently with your hands, without packing it down.
- Wet your hands and shape the mixture into 6 meatballs. Set them on a baking sheet and bake for about 20 minutes, until lightly browned and cooked through (165°F in the center).
Nutrition
Serving: 75g | Calories: 115kcal | Carbohydrates: 5.8g | Protein: 11g | Fat: 5.6g | Saturated Fat: 1.8g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 341mg | Potassium: 154mg | Fiber: 0.6g | Sugar: 0.9g | Vitamin A: 338IU | Vitamin C: 4.6mg | Calcium: 66mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 meatballs; ¼ cup chopped parsley leaves counted as fresh parsley, ¼ cup shredded Parmesan cheese counted as grated parmesan, ¼ cup seasoned breadcrumbs counted as dry bread crumbs, ground turkey counted as 93% lean ground turkey, raw weight. Brands and portions vary, so use it only as an approximation.