Turkey meatballs are a lower fat option than regular beef meatballs and just as tasty.
I very rarely make beef meatballs anymore. I started making turkey meatballs years ago as a healthier alternative, but now I actually prefer their flavor.
I find that meatballs made with ground turkey are moister. I am not of Italian heritage, in fact, I am German, so I do not make my own "gravy". Marinara sauce out of a jar is what you will usually find in my pantry.
Ground turkey needs to be seasoned in my opinion. I use a combination of basil, oregano, garlic powder, salt, and pepper. I also enjoy using parmesan cheese in the meatball mixture. I use whatever I have on hand, either grated or shredded parmesan cheese.
I have baked turkey meatballs in the past to cut down on fat, however, I dried them out. I prefer to brown them in a bit of olive oil and then finish cooking them in the marinara sauce.
- 3 Tablespoon Olive Oil
- 1 pound ground turkey breast
- 1 egg
- ⅓ cup plain breadcrumbs
- ⅓ cup grated or shredded parmesan cheese
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ⅛ teaspoon pepper
- ⅛ teaspoon salt
- 1 24oz jar of Marinara Sauce
- Heat olive oil a saute pan over medium heat.
- In a large bowl combine ground turkey, cheese, bread crumbs, eggs, basil, oregano, garlic powder, pepper, and salt.
- Mix ingredients together to combine.
- Take 2 ounces of turkey (¼ cup) and form into balls.
- Place turkey meatballs in the saute pan.
- Brown meatballs on all sides.
- Add prepared Marinara sauce to pan coating turkey meatballs well.
- Simmer for about 15-20 minutes or until turkey meatball are cooking through.
Turkey meatballs are really low in carbs. If you want to make sure your entire meal is low carb serve them with a side of veggies or zucchini noodles instead of pasta.