I make these meatballs when I need to make something quick that doesn’t require too much work or a bunch of ingredients. It’s perfect for a weeknight dinner or lunch to feed the family. Ground turkey can be a hard meat to cook because it dries up so quick. These meatballs are not dry – they are juicy and flavorful. My daughter loves these, especially with the tomato sauce on top! This meal is incredibly satisfying to eat and so easy to make! I hope you love these as much as my family I do!
Ingredients
You will need Ground Turkey – ground chicken or beef is ok to substitute, Onion, Italian Breadcrumbs – panko is ok, Parmesan Cheese – grated is best for meatballs, Ketchup, Fresh Parsley, Garlic Powder, Salt and Pepper.
For Littles
This is a hearty, healthy and scrumptious meal to feed to your little ones. There’s protein and antioxidants. I love to pair the meatballs with pasta when serving to Willow. You can serve this to your little 7 months +!
How To
In a big bowl, combine the onion, breadcrumbs, Parmesan cheese, ketchup, egg, garlic powder, salt and pepper. Mix until combined. Then add in the ground turkey and gently mix together with your hands.
Form into meatballs and and a set aside. Heat up some oil in a large pan and brown the meatballs.
Pour the tomatoes over the meatballs, cover cook for 20 minutes.
Enjoy!
Weeknight Turkey Meatballs
Ingredients
- 1/2 yellow onion grated
- 1/2 cup Italian breadcrumbs
- 1/3 cup Parmesan cheese
- 1/4 cup ketchup
- 1/4 cup fresh parsley minced
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/8 freshly cracked black pepper
- 1 lb ground turkey
- 2 tablespoons olive oil
- 1 15 oz can tomato sauce
- 1 15 oz can crushed tomatoes
Instructions
- In a large bowl, combine the onion, breadcrumbs, Parmesan cheese, ketchup, egg, parsley, garlic powder, salt and pepper, mix with a rubber spatula until all combined.
- Add in the ground turkey. With your hands, gently mix until the onion mix is combined with the ground turkey.
- Heat up the olive oil in a large skillet over medium/ high heat. Set out a plate or baking sheet covered with parchment paper.
- Form the meat into 18-20 meatballs and place on the parchment.
- Once the pan is hot, add the meatballs with tongs. Flip the meatballs around every 2 minutes until browned (see pictures above).
- Once browned, pour the tomato sauce and crushed tomatoes over the meatballs. Make sure the tomatoes completely cover the meatballs. Turn the heat down to low and cover.
- Let cook for 20 minutes. The meatballs should be done; however, if you want to double check, you can use a meat thermometer to check to make sure they are at 165 degrees or above.
- You can serve over pasta or eat them by themselves. You can garnish with fresh parsley or basil and Parmesan cheese. You can store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Enjoy!:)
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