You can't go wrong with a meatball recipe. I've made a few of them myself, such as my chicken meatballs and french onion version, but there's just something about a classic Italian meatball that brings me home, especially when they're baked. This version of Italian baked meatballs is actually made with turkey, and you'll never know it's not beef! Delicious, juicy, tender, and packed with flavor, I am already salivating thinking of the leftovers for dinner. Trust me, you're going to want to make theses ASAP.
Meatballs are a staple in my home, and I know for many of your homes too. They're very versatile and quick to prep, and if you're not frying the meatballs, then all it takes is a quick trip to the oven, a little pasta, a roasted veggie, and dinner is served. What I love about these turkey meatballs is the flavor that the turkey brings, along with the fact that they're baked helps to trap in flavor, giving you that mouthwatering taste we all crave with meatballs.
I've done pan-fried meatballs before, and have also baked plenty of them, so let's break it down here:
It really comes down to your preference, your time, and what your looking for in terms of sauce versus no sauce, etc. No matter what, meatballs are amazing any which way!
We tend to steer clear from eating a lot of red meat, it really just doesn't sit well with me, and although I have a few red meat recipes like my pot roast sliders and red wine braised short ribs, we typically eat turkey and chicken. I love using combination ground turkey for these meatballs because it gives the meat a really nice flavor and traps in the juices. I visit my local butcher and ask for combination ground turkey: half white meat, half dark meat. I will say in full confidence this makes a world of a difference.
These baked turkey meatballs are excellent for meal prep and for storing ahead of time! An airtight container or a ziplock bag is all you need to store in the fridge, or add to the freezer for another day. One of the reasons I love meatballs so much is partially due to the ease of preparation and cooking, and of course, the storage.
Meatballs don't typically call for a ton of gadgets and equipment, so here's what you'll need:
Pro Tip: Because you're forming meatballs, I always season a little more than I should, because the meat is being divided and we want all the meatballs to have amazing flavor.
I was pleasantly surprised at how quick this recipe came together, and I know you will be too.
You don't technically need the grated parmesan cheese, you can just use breadcrumbs, so if you're keeping kosher or if you don't like having parmesan in the meatballs, leave it out!
I would suggest using a crushed tomato sauce with basil, or a simple can of tomato puree with salt, pepper, garlic powder. Let it simmer on low for at least an hour or two to marry the ingredients and the seasoning of the meatballs.
Yes! If you're looking to make these meatballs and eat them at a later time, place the meatballs in freezer friendly container or freezer bag, label it with the date, and eat within a month or two. You can let them defrost in the fridge the day before.
Craving more turkey recipes? Here's some to tickle your tastebuds:
Let's get back to the classics with these Italian baked turkey meatballs. These meatballs are elegant, juicy, and insanely flavorful, plus made with turkey meat! You won't even need sauce with this recipe, trust me, these meatballs are that good.
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