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Raw meats like ground turkey should be placed in their wrapping on a plate or tray in the bottom of the refrigerator or in the meat drawer of the fridge so juices won’t drip onto other foods.
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Savory Turkey Meatballs

Savory Turkey Meatballs

Cholesterol-lowering rolled oats are the secret ingredient in these delicious meatballs.
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  • Total Time : 55 minutes
  • Prep Time : 15 minutes
  • Cook Time : 20 minutes
  • Chill Time : 20 minutes
  • Servings : 4 (6 meatballs per serving). Makes 24 dinner-size (1 1/2 inches in diameter) or 48 party-size meatballs

Ingredients
  • 1 pound lean ground turkey
  • 3 cloves garlic, minced
  • 1/3 cup yellow onion, peeled and grated
  • 1/4 cup fresh parsley, finely chopped (if using dried parsley, reduce to 2 Tablespoons)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each salt and ground black pepper
  • 1 egg, lightly beaten
  • 1/2 cup old-fashioned rolled oats (not instant or 5-minute oats)
  • Nonstick cooking spray or canola oil


Optional
  • 1 1/2 teaspoons yellow mustard
 

Directions
step 1In a large bowl mix together all ingredients (including the mustard if you’re using it) except the cooking spray or canola oil.
step 2For each meatball, shape 1 generous Tablespoonful of the mixture and place on baking sheet.
step 3Cover with Saran™ Premium Wrap and chill in refrigerator for 20 minutes.
step 4Heat a large (10-inch) nonstick skillet over medium-high heat and spray with nonstick cooking spray or rub with a few drops of canola oil on a paper towel.
step 5Add the chilled meatballs to the skillet and cook in two batches. Turn carefully and frequently with a wooden or heat-resistant rubber spatula to maintain round shape until browned and cooked through, about 8–10 minutes.
step 6Store in Ziploc® Brand Twist 'n Loc® Containers and freeze for up to one month. Reheat in Ziploc® brand container in microwave (remove container lid before reheating) or in a skillet over low heat in tomato sauce or low-fat, low-sodium chicken broth. Or bake on a foil-covered baking sheet in a 250 degree F preheated oven for 20 minutes.

chef’s notes

Serve over whole-wheat pasta with tomato sauce for a satisfying meal.

Make half of the meatball mixture into small, party-size meatballs. Serve with toothpicks and your favorite dipping sauces (honey mustard, sweet-and-sour sauce or cranberry-pineapple chutney) as a party snack.

Fill a whole-wheat roll with six meatballs covered with your favorite topping for a great hero sandwich.

Large or small meatballs make a great addition to soups or chili.
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comments (3)
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recent comments
5/6/2009 , 
Mary  R.
I've used oatmeal (rolled oats) for years in my meatloafs and meatballs. Always turns out great. I also use mustard seeds in my meatballs, and sometimes parmesean cheese too. My family loves these.
5/5/2009 , 
Kathryn  C.
use the turkey meat balls in the bread, pizza dough and sauce and roll up very tasty.in earlier recipe.
11/4/2008 , 
Myrna  M.
I'm going to make the small meat balls with thechutney for our Christmas party. I think it will be a big hit. Thank You.

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Nutrition Facts

Serving Size: 6 meatballs
Calories 190
Calories From Fat 30
Total Fat 3.5g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 100mg
Sodium 380mg
Total Carbohydrates 9g
Dietary Fiber 2g
Sugars 1g
Protein 32g
Nutritional information provided by
Compu-Food Analysis, Inc.
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