No excuses, people: these babies take a mere 20 minutes to bake! Switch up your go-to pasta, or try them on their own. They’re baked, not fried, and use zero olive oil–so I feel like I can put them in the “healthy” category, too…
Let’s get rolling:
- 20 oz lean ground turkey
- One small red onion, chopped small
- 8-10 cloves of garlic, chopped small
- 2 tsp onion powder
- 1 tsp chili powder
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- Black pepper to taste
First, combine the onion, garlic, herbs, and spices in a bowl. Then add the turkey and mix evenly with your hands. Roll the meatballs approximately 1 1/2″ thick (this will make about 16 meatballs, which is about three servings), and place them on an ungreased baking sheet lined with foil. Bake the meatballs at 350°F for 20 minutes, add your favorite sauce and some grated cheese, and you’re done!
(Note: I like to make my sauce while these are baking. For a super-simple sauce, combine a 28-oz can of tomato puree with a drizzle of olive oil, a splash of lemon juice, and a dash or two of salt. Or use your favorite canned sauce, or my favorite homemade tomato sauce. Also, split a meatball open to check that they are cooked all the way through before you serve them!)
PhD Kitchen 