Recipe: Italian-Style Turkey Meatballs

Shauna and I often use a meal plan to figure out what it is we're going to eat during the week. It helps us grocery shop a bit smarter and saves us the "what're we gonna have for dinner" discussion. Tonight's meal was supposed to be salad and/or pasta. (I say and/or because I wanted pasta and she wanted salad.) Well, Shauna got her salad fix at lunch thanks to a co-worker, so that left us with doing pasta.

Normally, we just do a meat sauce and call it good. I, however, was a bit meat-sauced out. (I like meat sauce, but I needed some variety.) Now when you have spaghetti, what are you supposed to put on top of it? Meatballs of course.

Turkey Meatballs


  • 1 lb. ground turkey, beef, pork, veal, etc. (any ground meat will do)
  • 1 egg
  • ½ cup grated Parmesan cheese
  • ½ cup Italian-seasoned breadcrumbs
  • ¼ cup fresh minced parsley (or half as much if you use dried)
  • 1 tbsp minced garlic
  • salt and pepper to taste
  • olive oil

This is really easy. Combine all of the ingredients in a bowl, form into little balls (golf-ball sized works well) and then brown them in a skillet in the olive oil on all sides for about 10-15 minutes depending on size. Even the ones I cooked the tar out of were still juicy on the inside, and you have to make sure you get the crispy outside. So good!

The best part is that I made a big batch so that there are plenty of leftovers. For the weekend, I'm going to grab some hero rolls and provolone or mozzarella to make meatball subs from the leftovers. Mmmm…

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8 Responses

  1. I like-ah the meatball subs. So yummy.


  2. Kipluck says:

    Ooooh… I wish I could get someone ELSE to cook these FOR me. Yeah!

  3. Shauna says:

    If we made these again, I probably would try to spice them up a little. They were good, but I expected more garlicky, spicy goodness. I’d add more garlic and probably some dried onion flakes to add more flavor.

  4. bestsariah says:

    When I want meatballs, I buy a box of them from the grocery store. You guys work too hard.

  5. Jesse says:

    Boxed meatballs? What, do you rehydrate them or something? Sick.

  6. Hey, don’t dig on the pre-made meatballs. Ikea makes some pretty good ones. (And it turns out that yes, it is possible to keep them frozen during an airline flight from CA to UT.)

    Of course, you’ll have your very own Ikea soon. And you can bring home your very own frozen meatballs. Of course, these meatballs probably won’t help with the garlic deficiency, being completely non-Italian. Sigh.

  7. Ervin Higbee says:

    Ahh, thank you so much for this, very interesting. I’ve been searching all over for a certain pasta dish that my wife and I had on our very first date in a littel Italian on the corner that has now sadly closed down. I found a big website dedicated to just pasta recipe ideas (you might be interested in that site for ideas) but no luck yet in finding the one! Damnit… I’m fairly certain it had muscles in it.. Any ideas?

  8. African Mango says:

    Thanks so much, I’ve never actually had turkey meatballs! This sounds so delcious, I’m going to make them once I get my hands on some ground turkey.

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