Turkey Meatballs

30
Servings
15m
Prep Time
6-8m
Cook Time
21m
Ready In


"Love this recipe and so do my friends. Quick easy light flavour- Great for the waistline too. The yield is 30 meatballs"

Original recipe yields 30 servings
OK

Nutritional

  • Serving Size: 1 (20.7 g)
  • Calories 37.3
  • Total Fat - 2.3 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 17.3 mg
  • Sodium - 22.3 mg
  • Total Carbohydrate - 1.2 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.3 g
  • Protein - 2.9 g
  • Calcium - 8.9 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step 1

Mix all the ingredients together and form into 30 meatballs

Step 2

Spray a non stick skillet lightly with oil

Step 3

Cook the meatballs over medium heat, turning them often to evenly brown then on all sides. Cooking time about 6-8 minutes or until the are no longer pink inside

Tips & Variations


No special items needed.

Related

Chef shapeweaver

I made this recipe on 2/19/13 for my dinner,but most importantly for the " Billboard Tag Game ".As I was mixing everything together,I couldn't really smell all the seasonings but resisted the urge to add anything else. After chilling for a couple of hours,all the seasonings seemed to meld together and smelled delightful. And I know the turkey balls were made " WAY " too big,because all I was able to get was 24.And just as Derf did, I too baked them but at 375 degrees for 35 minutes.They turned out incredibly moist and had a very nice flavor. " Keep Smiling :) "

review by:
(19 Feb 2013)

Derf "RIP" Forever in our Kitchen

Hey Bergy, I only got 29 meatballs, one short!! haha! just kidding they are really delicious ! I used roasted garlic in them, made for a lovely flavour! they stayed together beautifully. I also cooked them in the oven on a rack, 400f degrees for 25 minutes; turned out almost crispy on the outside and juicy on the inside. We ate half for supper and I froze the other half for a busy night. I will try them next time with a sauce but we did enjoy them without. Thanks for posting, I will be making them again.

(15 Apr 2012)