Ingredients

The following ingredients have 20 Servings
  • 1/3 cup grated Parmesan cheese (plus additional for serving)
  • 1/3 cup Italian-seasoned breadcrumbs (whole wheat if possible)
  • 3 tablespoons finely chopped fresh herbs (basil, parsley, or chives a combo, plus additional for serving)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 pound 93% lean ground turkey (keep in your refrigerator until the last possible second)
  • 1 large egg
  • 1 1/2 tablespoons extra-virgin olive oil (plus more as needed)
  • Prepared pasta sauce
  • Cooked whole wheat pasta or zucchini noodles
  • Creamy Polenta
  • Split and toasted hoagie buns
  • Prepared brown rice

Instruction

  • Preheat your oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
  • In a large mixing bowl, add the cheese, bread crumbs, herbs, salt, garlic powder, onion powder, oregano, pepper, and red pepper flakes and stir well to combine. Add the turkey.
  • In a small bowl, beat the egg, then add it to the meat mixture. With a fork or your fingers, mix just until combined, being careful not to compact the meat.
  • With a scoop or spoon, scoop the meat and shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheet. You will have about 20 meatballs total.
  • Brush the tops of the meatballs with the olive oil.
  • Bake for 15 minutes, or until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer. As an alternate way to check, a meatball in the center of the baking sheet should be fully cooked through when cut in half.
  • While the meatballs cook, warm the sauce and any other items you’d like to serve them with (pasta, hoagie buns, rice, etc.). Serve the meatballs hot, topped with the sauce, cheese, herbs, and any other additions.