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Baked Turkey Meatballs

Preparation 00:15 Cook Time 00:20 Total Time 0:35
Serves 4     adjust servings

These baked turkey meatballs are incredibly tender and flavorful and won't weigh you down. Eat them alone, with spaghetti or zoodles, or amp them up by making them into Italian meatball subs.


For the Meatballs

  • 1/2 cup fresh breadcrumbs from white bread
  • 1/4 cup milk
  • 1/4 cup minced yellow onion
  • 3 large garlic cloves, minced
  • 1/4 cup minced fresh flat-leaf parsley
  • 1/4 cup grated parmesan or pecorino
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon dried oregano
  • Big pinch ground cayenne
  • 1 teaspoon salt
  • 1 egg
  • A few good grinds black pepper
  • 1 pound ground turkey (dark meat or a combination of white and dark meat)
  • 3 cups of your favorite tomato sauce or mine (see note)

For the Subs

  • 4 good rolls
  • 6 ounces mozzarella cheese


For the Meatballs:

Preheat oven to 400°F with a rack in the center. Spray a rimmed baking sheet with cooking spray.

Into a large bowl place the bread crumbs, milk, onion, garlic, parsley, cheese, fennel seed, oregano, salt, egg and pepper. Beat together with a fork. Add ground turkey and use fork to mix well but without overworking.

Use two spoons or a small ice cream scoop to form 12 meatballs, spacing evenly on baking sheet. Bake for 10 minutes, then flip with a spatula and bake 5 minutes more, until just cooked through.

Heat tomato sauce in a medium pan, then add meatballs and simmer for a minute or two.

For the Subs:

Split each roll in half, top with three meatballs, some sauce and a couple of slices of cheese (plus some extra grated parmesan or pecorino if you like). Broil until cheese is melted, close sandwich and serve immediately.


Recipe Notes

Here's the recipe for my favorite tomato sauce.

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