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!