Skip to main content

Baked Turkey Meatballs

There’s nothing like having a good meatball recipe in your arsenal, and to shake things up, these are made of turkey.

Turkey has always been a favorite of Bill’s ~ I’m just joining the turkey lover’s society, and liking it more and more.  These meatballs clinched it; they’re moist tender meatballs with a ton of flavor.

I’m not crazy about the texture of meatballs when breadcrumbs or cheese are added.  It’s all just extra calories anyway, and seems to me it gives the meatball a mealy mushy texture.  The egg substitute binds the meat perfectly, no mushiness.

By the way, you know how you open a can of tomato paste; only use a tablespoon or two, then stash it in the refrigerator, only to eventually toss it in the garbage?  You need tomato paste in a tube!  You’ve passed by it many times, on the grocery shelf by canned tomato paste.  Just squeeze the amount you need from the tube, store it in the refrigerator until the next use.  It’s great!

I usually double this meatball recipe, or make even more and freeze the extras. Serve them with sauce over your favorite pasta, in a sandwich or any creative way you like them.  

This is my keeper recipe that I keep returning to ~ truly turkey meatball love!

Baked Turkey Meatballs


1 pound ground turkey
¼ cup Egg Beaters
¼ cup parsley, chopped
2 garlic cloves, minced
¼ cup onions, chopped
1 tablespoon tomato paste
½ teaspoon salt
1 teaspoon seasoned pepper
2 teaspoons paprika


Preheat oven to 400 degrees.
Lightly spray a baking sheet with cooking spray.
In a bowl, mix all ingredients together well, shape into meatballs and place on pan.
Bake until golden brown, about 20-25 minutes, or until cooked through.
Makes 15-20 meatballs


Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!


  1. Love that you've used turkey to make this a healthy meal. I've grown accustomed to tomato paste in a tube so much I hardly ever buy the canned stuff anymore.

    Have a great weekend Pam.

  2. Pam, We've never made turkey meatballs...or turkey burgers or a turkey meatloaf...but given the fact that turkey is healthier, we should give it a try. I do agree with your feelings on fillers in meatballs. (and in my case, in meatloaf too)For me, its all about the texture! Take Care, Big Daddy Dave

  3. I love turkey meatballs, Pam! And the spices in here are great, looks good!!!

  4. When I discovered tomato paste in a tube, it was like a gift! No more tossing away the remaining contents of a can when a small amount is needed. :) Your Meatballs look great, Pam.

  5. I think I'll hubby just had his check up. I need to get him off all that red meat!


  6. Oh, yum! We are a fan of turkey here as well, and these meatballs sound delicious! Thanks for sharing.

  7. Because we eat mostly venison, it's been years since I bought ground turkey (or beef) but my daughter uses ground turkey for everything in place of beef.

  8. Hi Pam,
    I have only eaten roasted turkey during Christmas. Funny thing is, I have not seen ground turkey meat being sold anywhere!
    These turkey meatballs looks great, perfect with the pasta!
    Thanks for sharing!

  9. Hi Pam!

    Ground turkey and I just don't seem to get along. I don't know what it is but when I try to make meatballs out of it I just don't enjoy them. That goes for burgers too. perhaps I should omit the bread crumbs and give them a try again.

    As for that paste dilemma, I've never used the tube but I have been known to freeze leftover paste in cube trays to save for a rainy day. It works GREAT!

    Thanks for sharing, Pam...

  10. A definite to go into my recipe files. Sam loves meatballs! This is the only Italian food that he orders when going out to eat at an Italian restaurant. Thanks for this recipe...

  11. Ryan and I were just talking about making pasta this week. This looks so good! What kind of turkey to you buy? Lean? Extra lean? I can't wait to try this!

  12. I have to say I am not crazy about turkey but I do like turkey burgers or meat balls. I prefer the taste of thigh and leg, breast is pretty uninteresting to me. Have a good day. Diane

  13. YUM!!! These look and sound amazing....and oh so moist!!

  14. I love that tomato paste in a handy. My youngest does not like meatloaf or meatballs, and I'm thinking your breadless, cheeseless version will be more to his liking. They look terrific!

  15. These look delicious Pam! I love that you used paprika! A great way to season up turkey. I'm just seeing your furbabies for the first time - they're gorgeous!


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews