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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 8 |
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We always have this with my hubby's secret spaghetti sauce and pasta. They are a little lighter than beef meatballs, and I have come to prefer the taste of these to ground beef. These taste better if you don't use all white meat ground turkey. Around 7% fat is best. Ingredients:
1 lb ground turkey |
1/4 cup breadcrumbs |
2 tablespoons milk (1% or skim is fine) |
2 large eggs, lightly beaten |
1 teaspoon garlic powder |
1 tablespoon dried parsley |
salt and pepper |
Directions:
1. In a large bowl, mix breadcrumbs and milk until well combined. Mix in eggs. Add turkey and spices until combined - do not overwork the meat.
2. Shape into meatballs in the size you desire (we like them a little bigger than golf balls). If they don't seem to be holding their shape, you can add more breadcrumbs a tablespoon at a time (we sometimes need to do this when making them at a high altitude).
3. Bake in 375 degree oven for 20-22 minutes. We normally bake until they are almost done and then finish them off by simmering them in the spaghetti sauce.
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