Turkey Meatballs Without Breadcrumbs Recipes

HEALTHY TURKEY MEATBALLS RECIPE WITHOUT BREADCRUMBS

Steps:

• Mix all ingredients in a bowl until combined. Form walnut-sized meatballs with your hands.
• Cook in a nonstick pan, with a little bit of fat and cover with a lid.
• In 4-5 minutes flip on the other side. You can also choose to cook the sides as well.
• Serve with salad, cauliflower rice or a tomato garlic sauce for a low carb option or with this couscous recipe for a healthy non-low carb version.

GLUTEN-FREE GARLIC-PARMESAN TURKEY MEATBALLS

Steps:

• Preheat oven to 350°F. Take a rimmed baking sheet and line it with a Silpat baking mat or parchment paper.
• Set out a 9x13" glass baking dish and pour tomato sauce into it, making sure it is spread in a thin layer that covers the bottom. Set baking dish aside.
• To a large glass bowl, add the following ingredients: ground turkey, eggs, Parmesan cheese, oregano, basil, parsley, garlic, onion salt, and red pepper flakes. Season this mixture with salt and black pepper to taste.
• Use your hands to thoroughly combine the mixture. Then divide it into 24 equal-sized portions (18 if you prefer larger meatballs). If necessary, add more Parmesan cheese to bind the ingredients.
• Gently roll each portion into a ball, then place each meatball onto the prepared baking sheet. Leave room between each meatball. Place baking sheet into the pre-heated oven and bake for 15-20 minutes.
• Remove the baking sheet from the oven and transfer the meatballs to a prepared baking dish. If desired, drizzle with additional tomato sauce and Parmesan cheese.
• Place the baking dish in the oven for about 10 minutes, or until the meatballs and sauce are heated through. Remove from oven and serve immediately. If desired, add additional tomato sauce, Parmesan cheese, and fresh basil.

10-MINUTE HEALTHY TURKEY MEATBALLS (NO BREADCRUMBS!)

Steps:

• Preheat broiler. Line a baking sheet with parchment paper and spray with cooking spray.
• In a bowl, add ground turkey, cumin, oregano, onion powder, garlic powder, parsley, egg, sesame oil, and green onions. Gently mix until well combined. Careful not to overmix or the meatballs won't be moist and tender.
• Form the mixture into meatballs. Place on lined baking sheet. Using a medium cookie scoop makes 15 meatballs, 1-inch in diameter. You can definitely make them in whatever size you'd like, just make sure they are all the same size so they cook evenly.
• Broil on HIGH for 10 minutes or until meatballs are cooked through.* Brush with more sesame oil on top for more flavor. Serve with your favorite side dish. Enjoy!

TURKEY MEATBALLS

Steps:

• Mix all the ingredients and shape into 30 meatballs approximately 1" across.
• Spray a nonstick pan lightly with veggie oil.
• Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside You will likely have to repeat the process for a second batch unless you have one big frypan!

JUICY TURKEY MEATBALLS

Steps:

• In a medium bowl, mix together all the ingredients except for the oil.
• Using a 1.5-tablespoon cookie scoop, the same one you would use for cookies, scoop out even portions of the mixture into a plate. I usually end up with 16 meatballs.
• With wet hands for easier handling, shape each portion into a round meatball.
• Heat the olive oil in a very large (12-inch) lidded skillet over medium-high heat until the oil shimmers and becomes fragrant, about 2 minutes.
• Add the meatballs in a single layer and cook them uncovered, turning frequently, until golden brown, about 5 minutes.
• Add 1/4 cup of water to the bottom of the skillet. Cover with the lid and cook until the meatballs are cooked through (their internal temperature should be 165° F), about 3 more minutes.
• Remove the meatballs from the skillet to a serving plate using a slotted spoon. Serve immediately.

TURKEY MEATBALLS WITHOUT BREADCRUMBS

Steps:

• Combine garlic, shallot, jalapeno pepper, bell pepper, and onion in the bowl of a food processor; pulse until chopped into very small pieces. Transfer to a large bowl and mix with ground turkey until combined. Season with salt and pepper. Form mixture into 5 meatballs.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Add meatballs and sear on all sides until browned, 2 to 3 minutes per side. Transfer to a baking tray.
• Bake meatballs in the preheated oven until cooked through, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TURKEY MEATBALLS

Steps:

• Preheat oven to 375 degrees F and line 2 large baking sheets with unbleached parchment paper and spray with cooking spray. Or I love using silicone baking mats, no oil necessary. In a large bowl, add ground turkey, zucchini, eggs, garlic, onion flakes, oregano, salt and pepper; mix well with your hands.
• Using small cookie scoop form 47 meatballs (it helps to dip hands in a bowl with cold water occasionally) and lay on baking sheets.
• Bake for 15 minutes, turn and toss with spatula (mostly to get rid off of that ground turkey residue) and bake for 5 more minutes. Serve hot.
• Serve hot as an appetizer or main dish.

BAKED TURKEY MEATBALLS

Steps:

• 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.

TURKEY MEATBALLS

Steps:

• Bring a large pot of salted water to a boil for the pasta. In a bowl mix together; green onion, garlic, egg, bread crumbs and Parmesan cheese. With a fork stir in ground turkey or chicken and season to taste with salt and pepper. (You can crumble some in a skillet, cook, taste, and then adjust seasoning). Shape mixture into small meatballs. In a large skillet heat olive oil. Add meatballs in a single layer and let them cook for 2 to 3 minutes a side, without disturbing. If they stick, loosen with a slotted spoon. Stir in tomato sauce into the skillet, cover and simmer 10 to 15 minutes (while spaghetti is cooking) to reheat sauce and cook meatballs through. Drain pasta and then return to the pot and toss with remaining 2 tablespoons of olive oil. Dish out a portion of pasta on each plate and spoon some meatballs and sauce in center.