Using ground turkey to make your meatballs is a lower calorie alternative to standard meatballs and this recipe is not only easy, but it tastes like they cooked all day. Using an ice scoop makes it fast to form the meatballs with less effort and helps to make them a uniform size. Here’s how to make them:
Place 3 lbs. of ground turkey in a bowl and to it add 1 egg, 1 Tbl. garlic powder, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 cup Italian bread crumbs, 1/4 cup dried parsley flakes, and 1/4 cup grated parmesan cheese. Mix everything together until well incorporated.
Using an ice cream scoop, scoop out the meatballs and place on a foil lined baking sheet. To save time, scoop all the meatballs out first and once they are all on the foil lined sheet, then roll them in your hands to smooth them out.
Place in a 350 degree oven for 30-40 minutes until done depending on the size of the scoop you used. Bake until they have reached an internal temperature of 180 degrees. While the meatballs roast, make the sauce.
In a large nonstick pot, sauté 1 medium chopped onion in 2 Tbl. of olive oil until tender. To the pot, add 1 28 oz. can of crushed tomatoes, 1 cup of water, 1 14 oz. can of diced tomatoes, 2 tsp. garlic powder, 1 Tbl. Italian seasoning, a pinch of red pepper flakes, and salt and pepper to taste.
Bring sauce to a boil then reduce the heat and simmer for 20-30 minutes. Remove from heat and add 1/4 cup grated parmesan cheese.
Once meatballs are done, remove from the oven and place them into the sauce and allow to sit in the sauce for a few minutes to absorb the flavor of the sauce.
To serve, place meatballs on a plate or in a bowl and sprinkle with more grated parmesan cheese and freshly chopped parsley. Enjoy and happy cooking!
Prep Time: 30 min. Cooking Time 30-45 min.
Difficulty: Easy Yield: 18-20 meatballs
What you will need:
Preheat oven to 350 degrees Prepare a foil lined baking sheet
Ice cream scoop Large nonstick pot
Ingredients:
For the meatballs:
3 lbs. ground turkey
1 egg
1 Tbl. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup Italian bread crumbs
1/4 cup dried parsley flakes
1/4 cup grated parmesan cheese plus more for garnish when serving
1 bunch parsley chopped for garnish
For the sauce:
2 Tbl. olive oil
1 medium onion chopped
28 oz. can crushed tomatoes
1 14 oz. can diced tomatoes
1 cup of water
2 tsp. garlic powder
1 Tbl. Italian seasoning
pinch of red pepper flakes
salt and pepper to taste (Keep in mind, the parmesan cheese is salty)
1/4 cup grated parmesan cheese (add in after sauce has finished cooking & off the heat).