In a world where crazy creative food dominates the scene, I will always remain a fan of the classics. I prefer simple yet delicious recipes that provide the basics so you can mold them into a variety of uses. That’s exactly what I am giving you with this meatball recipe. I realize by showcasing the bare meatballs, these photos may not have the photographic appeal of some others, but sometimes simple is better.
They’re super quick and easy to make, with very little active time required and less than 30 minutes from start to finish. Since these can be made ahead and even frozen, they make anything from home entertaining to weeknight dinners a breeze. Put them out with toothpicks as an appetizer for your next gathering, or try them with marinara sauce and zoodles for dinner (our favorite).
Italian Turkey Meatballs
Yield: 24 meatballs
1 pound lean ground turkey
1/4 cup diced onion
2 cloves garlic, minced
1/3 cup breadcrumbs
1 tablespoon dried Italian herb blend
1 teaspoon salt
1/2 teaspoon pepper
Olive oil, for drizzling
Preheat oven to 375°F and line two baking sheets with parchment paper.
Place all ingredients except the olive oil into a large bowl. Stir with a wooden spoon, breaking up the meat, until well combined. Form the mixture into 1.5 inch balls and place on the prepared baking sheets. Drizzle olive oil over top of each meatball before transferring the sheets to the oven. Bake for 20 minutes, until no longer pink inside.
Refine Cooking Tips
- If you would like your onions to be more “invisible” try grating with a coarse cheese grater, instead of dicing.
- Instead of a pre-made Italian herb blend, feel free to substitute a mixture of oregano, marjoram, thyme, and basil (fresh or dried).