My turkey meatballs combine flavorful and bright herbs for an easy addition to my weekly meal plan, especially when combined with my zero-point crockpot pasta sauce.
The perfect weeknight dinner
It is beautiful out right now. For a whole two days, it is going to be above 70, and I wanted something quick and easy.
I was thinking maybe turkey burgers on the grill or a nice grilled chicken salad… But we didn’t have any gas in our grill. Oh well, plan b.
This whole meatball dinner was done within 30 minutes while our oldest ran in and out of our back yard, excitedly kicking a soccer ball while wearing the all-white flower girl dress my mother made her for my brother’s wedding.
I told her she couldn’t wear the white dress when we eat spaghetti, and she asked if that’s why I was wearing a red shirt. Fact: I’m a messy cook and messy eater, so yeah, I’m wearing a red t-shirt.
These meatballs are my go-to meatballs, not just for weight watchers, but all the time. When we have people over for large parties, I typically do these turkey meatballs the night before unless I have batches frozen.
Freezer-friendly turkey meatballs
I typically freeze these by the dozen in a flat freezer bag, and simply that and reheat when the occasion calls for them.
If I am cooking these for a crowd and they will be sitting in the crockpot for a party, I usually up the mozzarella to about a quarter cup-half a cup per 2 pounds of turkey to make them moister, but that barely affects the points. It also helps stretch them a little further.
For tonight, and for leftovers, these are perfect. I had a pretty stressful day at work, but things like my reliable turkey meatballs recipe put things at ease.
It is something I can count on being quick, delicious, and reliably eaten by my daughter who decided to eat this in her underwear as to not dirty her all-white, hand-embroidered dress she already got dirty by playing in the dirt outback.Print
Turkey meatballs with a mix of bright and flavorful seasonings are an excellent addition to your meal plan.
2 pound(s) Butterball Everyday 97% extra lean ground turkey
2 item(s) egg(s)
½ oz grated Parmesan cheese (I grate this fresh from parmesan rinds I buy from Wegmans. Fresh is a million times better than shaker cheese, in my opinion)
1 cup(s) fresh parsley, chopped (this measurement is used when basically rip a handful off of the stems and before finely chop them)
6 tsp Mrs. Dash Seasoning Blend, Italian Medley (honestly, any Italian blend would be fine)
4 clove(s) (medium) garlic clove(s)
2 Tbsp kosher salt
1 Tbsp black pepper
2 tsp crushed red pepper flakes
⅔ cup(s) panko breadcrumbs
1 oz Trader Joe’s Refrigerated – Lite shredded mozzarella cheese
- Spray pot with EVOO and cook onions (with about half a tablespoon of salt) until they start to caramelize. I do this in the same pot I will eventually cook my sauce in.
- Once onions are past translucent and begin to caramelize, add garlic and cook for another 30-45 seconds. Remove mix and cool.
- Add all ingredients into a bowl, toss, and form into golfball sized balls. Should be about 24-26. The mix will be sticky, but still easily formed. Do not squish, bit loosely form the balls. I like to weigh them into 12 equal pieces before breaking them down into individual meatballs. It helps keep me organized, and it helps keep things consistent.
- Put meatballs on a tinfoil lined baking sheet and cook for 20 minutes.
- Flip them about half way through to get a good crust on both sides.
- Check temperature (165) before serving. You can add the partially cooked meatballs to sauce and finish in sauce. If you add fat-free beef broth to the sauce instead of water or chicken broth, it adds even better flavor.
- Category: Dinner
The onions caramelizing really help make these juicy. The beef stock in the sauce really helps round out the otherwise kind of flat flavor that comes with ground turkey. If you are not making your sauce from scratch, toss a little bit of beef broth in with the onions as they cook.
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