Confetti Turkey Meatballs
Big or mini, everyone loves a good homemade meatball! Made with ground turkey and the simplest of ingredients, these light ‘n healthy morsels will be gobbled up in seconds. And pssst…don’t tell the kids there is a burst of veggie goodness hiding in every bite! While perfect for busy weeknights or Sunday supper, these yummy meatballs would also make a fun party nibble.
Yield:4 to 6 servings (24 to 36 meatballs depending on desired size)
Yield:4 to 6 servings (24 to 36 meatballs depending on desired size)
Ingredients
- Parchment paper or olive oil spray
- 1 large onion
- 1 large red bell pepper
- 2 carrots peeled
- 1 tablespoon olive oil
- 2 pounds ground turkey I prefer a mixture of white and dark for added moisture
- 1 egg lightly beaten
- 1/4 cup ground oats or whole-grain or gluten-free bread crumbs
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- Freshly ground pepper as desired
Optional
- 3 28 ounce bottles favorite marinara sauce or try my Easy Chunky Tomato Sauce
Instructions
- Line 2 baking sheets with parchment paper. (or lightly coat with olive oil spray) Preheat oven to 350 degrees F.
- In a food processor or by hand, finely chop onion, pepper and carrots.
- In a medium pan, heat olive oil over medium-high setting until hot. Sauté chopped onions, peppers and carrots for about 8 minutes or until softened and just beginning to brown. Set aside.
- In a large bowl, mix together remaining ingredients plus reserved sautéed vegetables.
- Form mixture into 24 to 36 meatballs (depending on desired size). Place meatballs on baking sheets .
- Bake meatballs for 15 to 20 minutes or until internal temperature reaches 165 degrees F. (or cut one open to ensure no pink color remains) Serve hot.
- Variation: if serving meatballs in sauce, under-bake by about 5 minutes. (or about 155 degrees F) In a large pot, heat sauce over medium setting until hot, about 5 minutes. Reduce heat to medium-low setting. Immerse meatballs in sauce. Cook, covered for about 10 minutes or until hot and bubbly. Stir occasionally.
Notes
Make Ahead and Storage: meatball mixture may be prepared 1 day ahead. Shape; cover and refrigerate until baking time. Cooked meatballs may be stored, covered in the refrigerator for up to 3 days. Reheat in a covered pan, at 325 degrees F for about 10 minutes or until heated through. If meatballs are in sauce, reheat in a covered pot over medium-low setting for about 8 minutes or until hot, stirring occasionally. May also be frozen for up to 4 months.
These meatballs are adaptable to any combinations of spices you like. How about “going Moroccan” by swapping the Italian seasoning with cumin, coriander, cinnamon and ginger? (or try the spices I used in my Moroccan Turkey Mini Meatloves.
Lots of delicious ways to enjoy! Try serving over spaghetti squash, rice, whole-grain or gluten-free pasta as well as your favorite greens. (such as kale, spinach or chard) Or make into “mini’s for a super-fun (and addictive) party treat.
Love dishes made from ground turkey? Then try these! Moroccan Stuffed Peppers, Confetti Turkey Chili, Rustic Turkey-Vegetable Marinara and Crockpot Turkey Sausage Marinara.