Ok, meatballs don’t photograph well. With that said, these taste great. I came up with this recipe because I was sick of paying good money for a tiny bag of turkey meatballs that had additives. Honestly, these taste better than the bagged ones. It’s a very adaptable recipe so do what you like with it; this is one of those recipes where it’s hard to go wrong. But I’m SURE you could go wrong, so don’t go crazy! 🙂
- 1 container 1 lb. 93% lean ground turkey
- Coarse salt
- A few dashes of onion and/or garlic powder, you estimate how much you like**
- 2 T. plain sour cream
- 1/4 cup Panko bread crumbs
- 2 T. jarred Parmesan cheese, or use freshly grated (I use jarred)
- Dried or fresh parsley, you estimate how much you like
- PAM or similar nonstick cooking spray
**Some IC sufferers do not tolerate onion well, tread carefully!
- Heat oven to 375° F.
- Mix all ingredients together without over-mixing meat to make it tough.
- Spray cookie sheet or spray aluminum foil on cookie sheet.
- Use a cookie scoop for best uniform results, or estimate with a spoon, and scoop meat mixture into round balls, place onto cookie sheet.
- Cook 20 minutes.
- Spray the tops of meatballs with cooking spray, flip, and cook an additional 20-25 minutes until meat registers safe with a cooking thermometer (165° is safe).