Rosemary Mustard Turkey Meatballs

"These are great tasting turkey meatballs that I make and freeze for future use. I make loads of these at a time, cook them up, and and freeze them in airtight containers. They are great in pasta sauces and meatball subs or even just warm them up and serve as appetizer with a tomato dipping sauce. This makes about 30 meatballs."

Original recipe yields 30 servings


  • Serving Size: 1 (19.3 g)
  • Calories 23.6
  • Total Fat - 0.6 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 8.8 mg
  • Sodium - 61.2 mg
  • Total Carbohydrate - 0.6 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.1 g
  • Protein - 4 g
  • Calcium - 13.7 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 400 degrees Fahrenheit.

Step 2

In a large bowl, mix all the ingredients together well; cover and refrigerate for half an hour to allow the bread crumbs to absorb into the meat.

Step 3

Roll into 1 inch meatballs.

Step 4

Cover a rimmed baking sheet with foil and drizzle with a bit of olive oil or coat with non-stick spray.

Step 5

Place the meatballs on the baking sheet and cook turning once, until no longer pink in the middle, about 15 minutes.

Step 6

If you are freezing these for future use, make sure they are completely cooled before freezing them.

Tips & Variations

No special items needed.



Love the flavour! I used turkey thigh meat as it is a wee bit more juicy than the breast. The package was slightly under a pound, so got 13 larger ones. Sorry no pic...apparently we were too hungry and I forgot! Served it my piquant sauce. Thank you for sharing. Made for Billboard Recipe Tag.

review by:
(26 Dec 2013)


Great tasting meatball! I made them much larger (got 15 meatballs), baked them for 30 minutes. Used stone ground mustard. When baked they were crispy outside and very tender inside. I made the whole recipe and have frozen, the leftovers. They will be perfect in a tomato sauce over pasta. Thanks Bea for another keeper recipe.

review by:
(1 Dec 2013)