In our house, we are trying to eat healthier, so we’ve replaced ground beef with ground turkey altogether. Switching to turkey did not leave us missing beef at all. These meatballs were tender and moist with tons of flavor. I definitely felt like I could eat more just because it was turkey.
And, they passed the kids test with flying colors.
Here is my flavor-filled turkey meatball mixture. Using this scooper really saves me time and makes sure they are all the same size and cook evenly.
After scooping them, I still have to roll them between my hands to get them round.
My kids comes in handy for this task too. They may as well put all those years of playing with play-doh to work, right?!
Because these meatballs are baked, that adds an extra health benefit from shallow frying with oil.
Look at that juicy white meat! Just delectable.
The night I made these, I used them with spaghetti. They would also be great in a meatball sandwich. If you made them smaller, they could be a tasty appetizer with teriyaki or sweet and sour sauce. Be creative! I know you can.
Baked Turkey Meatballs
2 20 oz pkgs Italian Seasoned Ground Turkey
2 eggs, beaten
¼ cup milk
½ cup breadcrumbs
1 tsp garlic salt
½ tsp pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp dried basil
¼ tsp paprika
Combine all ingredients into a large bowl and mix until well incorporated. Scoop with ice cream scoop onto baking pan. Roll between your hands to make them into a ball. Drizzle some olive oil over each meatball.
Bake at 375 degrees for about 35 minutes. Enjoy in your favorite spaghetti sauce or as a meatball sandwich.
Makes 35 large meatballs.