recipes

Healthy Italian Turkey Meatballs

Healthy Italian Turkey Meatballs

Healthy Italian Turkey Meatballs

These healthy Italian turkey meatballs offer the rich flavors of classic Italian meatballs with the health benefits of lean turkey. Enjoy them on their own or with a side salad for a balanced meal.
Portions:6
Preparation Time: 10 minutes
Cooking Time:15 minutes
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Equipment

Ingredients

  • 1 pound of lean ground turkey
  • 3 cloves of garlic minced
  • ¼ cup of onion finely chopped
  • ¼ cup of parsley finely chopped
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • ½ teaspoon of oregano
  • 1 egg beaten
  • ½ cup of dry breadcrumbs

Instructions

  • In a large mixing bowl, combine the lean ground turkey, minced garlic, finely chopped onion, chopped parsley, salt, pepper, oregano, beaten egg, and dry breadcrumbs.
  • Use your hands to mix thoroughly until all ingredients are well combined.
  • Shape the mixture into 1-inch meatballs.
  • Lightly spray a nonstick skillet with cooking spray and heat over medium heat.
  • Cook the meatballs in batches, turning occasionally, for 5 to 6 minutes, or until the meatballs are browned on the outside and cooked through.
  • Serve the meatballs on their own or with a side salad for a healthy meal.

Notes / Tips / Wine Advice:

Pair with a light red wine like Chianti or a crisp white wine like Pinot Grigio to complement the Italian flavors.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 8 g | Protein: 22 g | Fat: 7 g | Fiber: 1 g | Sugar: 1 g | Salt: 450 mg
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Course Main Dish / Turkey
Cuisine Italian
Diets Low Fat

Healthy Veggie and Turkey Meatballs

Healthy Veggie and Turkey Meatballs

Healthy Veggie and Turkey Meatballs

These healthy veggie and turkey meatballs are perfect for a nutritious side dish or main course. Packed with lean turkey and fresh vegetables, they are great for meal prep and can be enjoyed throughout the week.
Portions:6
Preparation Time: 15 minutes
Cooking Time:2 minutes
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Equipment

Ingredients

  • 2 pounds of lean ground turkey
  • 1 cup panko Japanese breadcrumbs
  • ¼ cup of carrots finely chopped
  • ¼ cup of zucchini finely chopped
  • ¼ cup of onion finely chopped
  • 2 large eggs
  • 2 tablespoons of Italian seasoning
  • 1 tablespoon of sea salt
  • 2 tablespoons of olive oil
  • ¾ cup of chicken broth

Instructions

  • In a large mixing bowl, combine the lean ground turkey, panko, finely chopped carrots, zucchini, onion, eggs, Italian seasoning, and sea salt.
  • Mix thoroughly until well combined.
  • Shape the mixture into 1-inch meatballs.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the meatballs to the skillet and cook until browned, turning frequently, for about 7 minutes.
  • Add ½ cup of chicken broth to the skillet, cover, and reduce the heat to low.
  • Cook until the liquid is nearly absorbed, approximately 7 minutes.
  • Add the remaining ¼ cup of chicken broth and increase the heat to medium.
  • Cook uncovered until the liquid is fully absorbed.
  • Serve the meatballs as a healthy side dish or main course, and enjoy!

Notes / Tips / Wine Advice:

Pair with a crisp Sauvignon Blanc or a light Pinot Grigio to complement the fresh vegetables and lean turkey.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 12 g | Protein: 28 g | Fat: 10 g | Fiber: 1 g | Sugar: 2 g | Salt: 800 mg
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Course Main Dish / Side Dish / Turkey
Cuisine American
Diets Low Fat

Party-Sized Turkey Meatballs in Marinara Sauce

Party turkey meatballs recipe

Party-Sized Turkey Meatballs in Marinara Sauce

These party-sized turkey meatballs are perfect for any gathering. Serve them with marinara sauce or your favorite spaghetti sauce for a crowd-pleasing appetizer or side dish that everyone will love.
Portions:42 meatballs
Preparation Time: 20 minutes
Cooking Time:25 minutes
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Equipment

Ingredients

  • 1 small onion chopped
  • 3 garlic cloves finely minced
  • 1 large egg
  • ¼ cup of dried bread crumbs
  • 3 tablespoons of ketchup
  • ¼ cup of Italian parsley leaves chopped
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated Pecorino Romano cheese
  • 1 teaspoon of salt
  • ¼ teaspoon of ground black pepper
  • 1 pound ground dark turkey meat
  • 3 tablespoons of olive oil
  • 26 ounces of marinara sauce

Instructions

  • In a large mixing bowl, combine the chopped onion, minced garlic, egg, breadcrumbs, ketchup, chopped parsley, grated Parmesan cheese, grated Pecorino Romano cheese, salt, and ground black pepper.
  • Blend well.
  • Add the ground turkey to the mixture and mix thoroughly until all ingredients are evenly combined.
  • Shape the mixture into 1 ¼-inch meatballs and place them on a large plate or baking sheet.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the meatballs to the skillet and sauté until browned on all sides, about 5 minutes.
  • Turn off the heat and transfer the browned meatballs to a plate.
  • Drain any excess oil from the skillet, then add the marinara sauce to the pan.
  • Return the meatballs to the skillet and simmer over medium-low heat until the sauce thickens, about 15 to 20 minutes.
  • Season the sauce to taste with salt and pepper.
  • Transfer the meatballs and sauce to a serving bowl and serve with toothpicks for easy eating.

Notes / Tips / Wine Advice:

Pair with a medium-bodied red wine like Chianti or Sangiovese to complement the flavors of the marinara sauce.

Nutritional Information

Calories: 120 kcal | Carbohydrates: 5 g | Protein: 10 g | Fat: 7 g | Fiber: 1 g | Sugar: 2 g | Salt: 300 mg
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Course Appetizer / Party Food / Side Dish / Turkey
Cuisine American / Fusion / Italian

Easy Low-Fat Turkey Meatballs with Basil Parmesan

Low-fat turkey meatballs recipe

Easy Low-Fat Turkey Meatballs with Basil Parmesan

These easy low-fat turkey meatballs are packed with protein and perfect for a healthy meal. Serve them with fettuccine noodles, fresh basil, and extra Parmesan for a delicious Italian-inspired dish.
Portions:6
Preparation Time: 10 minutes
Cooking Time:15 minutes
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Equipment

Ingredients

  • 1 pound of ground turkey
  • ¼ cup of chopped onion
  • ½ cup of dried bread crumbs
  • 2 tablespoons of Parmesan cheese plus additional Parmesan for serving
  • ⅛ teaspoon of salt
  • Pepper to taste
  • ¼ cup of basil thinly sliced

Instructions

  • How do I prepare it?
  • Preheat the oven to 400°F (204°C).
  • In a large mixing bowl, combine the ground turkey, chopped onion, breadcrumbs, 2 tablespoons of Parmesan cheese, salt, and pepper.
  • Mix until well blended.
  • Roll the mixture into 1-inch balls, making about 36 meatballs.
  • Place the meatballs on a baking sheet and bake for 12 to 15 minutes, or until they are no longer pink in the center.
  • Serve the meatballs over fettuccine noodles, and garnish with fresh basil and additional Parmesan cheese.

Notes / Tips / Wine Advice:

Pair with a light Pinot Grigio or a crisp Chardonnay to complement the fresh basil and Parmesan.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 6 g | Protein: 20 g | Fat: 7 g | Fiber: 1 g | Sugar: 1 g | Salt: 350 mg
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Course Main Dish / Turkey
Cuisine American / Fusion / Italian
Diets Low Fat

Gingery Pork Meatballs with Fresh Cilantro

Gingery Pork Meatballs with Fresh Cilantro

Gingery Pork Meatballs with Fresh Cilantro

These Gingery Pork Meatballs are infused with fresh ginger and cilantro, offering a flavorful twist on traditional meatballs. Perfectly paired with wide rice noodles or spaghetti, they make for a delicious and aromatic meal.
Portions:20 meatballs
Preparation Time: 15 minutes
Cooking Time:20 minutes
chilling 30 minutes
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Equipment

Ingredients

  • ½ cup of fresh cilantro chopped
  • ¼ cup of dry breadcrumbs
  • ¼ cup of red onion finely chopped
  • 2 tablespoons of lower-sodium soy sauce
  • 2 teaspoons of grated peeled fresh ginger
  • 3 garlic cloves minced
  • 1 pound of lean ground pork
  • 1 large egg lightly beaten

Instructions

  • Line a baking pan with tinfoil and ensure it is at least 1 inch deep.
  • Preheat the oven to 450°F (232°C).
  • In a large mixing bowl, combine the chopped cilantro, breadcrumbs, finely chopped red onion, soy sauce, grated fresh ginger, minced garlic, ground pork, and lightly beaten egg.
  • Stir gently until the ingredients are evenly blended.
  • Cover the mixture and chill in the refrigerator for 30 minutes to help the flavors meld and the mixture firm up.
  • After chilling, divide the mixture into 20 equal portions and shape each portion into a meatball.
  • Arrange the meatballs in a single layer on the preheated tinfoil-lined pan.
  • Bake for about 20 minutes, or until the meatballs are fully cooked through and no longer pink in the center.
  • Serve hot over wide rice noodles or spaghetti.

Notes / Tips / Wine Advice:

Pair with a light and crisp white wine like Sauvignon Blanc or a chilled Riesling to complement the ginger and cilantro flavors.

Nutritional Information

Calories: 190 kcal | Carbohydrates: 6 g | Protein: 12 g | Fat: 12 g | Fiber: 1 g | Sugar: 1 g | Salt: 450 mg
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Course Main Dish / Pork
Cuisine American / Asian / Fusion

Authentic Spanish Pork Meatballs in Piquillo Pepper Sauce

Authentic Spanish Pork Meatballs in Piquillo Pepper Sauce

Authentic Spanish Pork Meatballs in Piquillo Pepper Sauce

These authentic Spanish pork meatballs are a staple in tapas bars across Spain. Served with a rich piquillo pepper sauce, they are perfect for enjoying with toothpicks for a true tapas experience.
Portions:20 meatballs
Preparation Time: 20 minutes
Cooking Time:20 minutes
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Equipment

Ingredients

  • ½ pound of ground pork
  • 1 egg
  • 2 tablespoons of onion finely chopped
  • ¼ cup of breadcrumbs
  • ¼ teaspoon of dried thyme
  • 1 teaspoon of sweet paprika
  • ½ teaspoon of salt
  • ½ teaspoon of ground pepper
  • Oil for frying
  • Flour for dusting
  • For the sauce:
  • 1 tablespoon of olive oil
  • 1 clove of garlic minced
  • 2 tablespoons of chopped onion
  • 2 tablespoons of piquillo pepper
  • ¾ cup of chicken broth

Instructions

  • In a large mixing bowl, combine the ground pork, egg, finely chopped onion, breadcrumbs, dried thyme, sweet paprika, salt, and ground pepper.
  • Mix well.
  • Form the mixture into meatballs about the size of a teaspoon, making approximately 20 meatballs.
  • Heat about ½ inch of oil in a skillet over medium heat.
  • Dust the meatballs lightly with flour on all sides.
  • Brown the meatballs in the skillet until they are golden on all sides.
  • Drain the meatballs on paper towels and set aside.
  • In the same skillet, heat the olive oil and sauté the minced garlic, chopped onion, and piquillo pepper until the onions are soft and translucent.
  • Add the chicken broth to the skillet and cook for about 10 minutes, allowing the sauce to reduce slightly.
  • Add the browned meatballs to the sauce and cook for an additional 10 minutes, turning the meatballs frequently to ensure they are well-coated with the sauce.
  • Ensure the meatballs are fully cooked through before serving.
  • Serve with toothpicks for an authentic tapas experience.

Notes / Tips / Wine Advice:

Pair with a Rioja or Tempranillo to complement the rich flavors of the meatballs and sauce.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 6 g | Protein: 10 g | Fat: 16 g | Fiber: 1 g | Sugar: 1 g | Salt: 450 mg
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Course Appetizer / Party Food / Pork / Tapas
Cuisine Spain

Honey Garlic Pork Meatballs with Sweet and Tangy Sauce

Sweet and Tangy Honey Garlic Pork Meatballs

Honey Garlic Pork Meatballs with Sweet and Tangy Sauce

These honey garlic pork meatballs are the perfect blend of sweet and savory, with a delicious sauce that makes them irresistible. Serve them straight from the oven or keep them warm in a slow cooker—great for parties or over rice as a main dish.
Portions:32 meatballs
Preparation Time: 15 minutes
Cooking Time:20 minutes
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Equipment

Ingredients

  • 1 pound of ground pork
  • 1 large egg
  • ¼ cup of dry bread crumbs crushed
  • 2 tablespoons of cilantro finely chopped (optional)
  • 2 green onions finely chopped
  • 4 cloves of garlic
  • 1 teaspoon of salt or to taste
  • 2 teaspoons of butter
  • ½ cup of ketchup
  • ¼ cup of honey
  • 1 ½ teaspoons of soy sauce
  • Sriracha or Tabasco sauce to taste

Instructions

  • Preheat the oven to 400°F (204°C).
  • Line a cookie sheet with tinfoil and lightly spray it with cooking spray.
  • In a large mixing bowl, combine the ground pork, egg, bread crumbs, green onion, 1 pressed clove of garlic, salt, pepper, and cilantro (if using).
  • Mix until everything is well blended, but avoid overmixing.
  • Shape the mixture into 1-inch meatballs.
  • Place the meatballs on the prepared cookie sheet and bake for 15 to 20 minutes, or until the meatballs are cooked through and no longer pink in the center.
  • While the meatballs are baking, prepare the sauce in a saucepan over medium heat.
  • Melt the butter until foamy, then add the remaining garlic and cook for about 1 minute.
  • Add the ketchup, honey, soy sauce, and hot sauce.
  • Bring the mixture to a boil, then reduce the heat and simmer for another minute.
  • Once the meatballs are done, combine them with the sauce in a serving dish, mixing to coat the meatballs evenly with the sauce.

Notes / Tips / Wine Advice:

Pair with a crisp Riesling or a light Pinot Noir to balance the sweetness and tanginess of the sauce.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 15 g | Protein: 8 g | Fat: 10 g | Fiber: 0 g | Sugar: 10 g | Salt: 400 mg
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Course Appetizer / Main Dish / Party Food / Pork
Cuisine American / Asian / Fusion

Fiery Pork Meatballs with a Spicy Kick

Fiery Pork Meatballs with a Spicy Kick

Fiery Pork Meatballs with a Spicy Kick

These fiery pork meatballs are packed with heat and flavor, perfect for those who love a spicy kick. Made with ground pork shoulder, they can be served as an appetizer or over creamy polenta for a hearty entrée.
Portions:2 dozen meatballs
Preparation Time: 15 minutes
Cooking Time:20 minutes
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Equipment

Ingredients

  • 2 tablespoons of olive oil
  • 2 pounds of ground pork shoulder
  • 2 tablespoons of salt
  • 4 jarred hot cherry peppers minced
  • ¼ cup of hot cherry pepper pickling liquid
  • 4 slices of fresh white bread minced
  • 3 large eggs

Instructions

  • Preheat the oven to 450°F (232°C).
  • Evenly coat the bottom of a 9×13 baking dish with olive oil and set it aside.
  • In a large mixing bowl, combine the ground pork shoulder, salt, minced hot cherry peppers, pickling liquid, minced bread, and eggs.
  • Mix well until all ingredients are evenly distributed.
  • Roll the mixture into 1 ½-inch meatballs, packing the meat firmly to ensure they hold their shape.
  • Place the meatballs in the prepared baking dish, ensuring that they are touching one another.
  • Roast in the preheated oven for 20 minutes or until the meatballs are cooked thoroughly.
  • Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
  • Allow the meatballs to cool for at least 5 minutes before serving.
  • Serve over creamy polenta for a complete entrée or enjoy as a spicy appetizer.

Notes / Tips / Wine Advice:

Pair with a bold red wine like Zinfandel or a spicy Shiraz to complement the heat of the meatballs.

Nutritional Information

Calories: 320 kcal | Carbohydrates: 5 g | Protein: 22 g | Fat: 24 g | Fiber: 1 g | Sugar: 1 g | Salt: 1000 mg
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Course Main Dish / Pork
Cuisine American / Fusion / Italian

Zesty Lemongrass Pork Meatballs with Orange Glaze

Zesty Lemongrass Pork Meatballs with Orange Glaze

Zesty Lemongrass Pork Meatballs with Orange Glaze

These zesty lemongrass pork meatballs with a tangy orange glaze offer a flavorful and gourmet twist on traditional meatballs. Perfect for a special occasion or when you want to impress with a dish full of vibrant Asian-inspired flavors.
Portions:10
Preparation Time: 30 minutes
Cooking Time:20 minutes
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Equipment

Ingredients

  • 3 pounds of ground pork
  • ¼ cup of low sodium soy sauce or tamari
  • 1 ½ teaspoons of sesame oil or more, to taste
  • 1 large onion
  • ½ green or red bell pepper diced then pulsed in food processor and squeezed dry
  • 3 tablespoons of minced ginger
  • 2 tablespoons of minced garlic
  • 3 tablespoons of lemongrass tender white portion, finely chopped
  • 3 tablespoons of sherry
  • ½ to 1 teaspoon of Asian chili paste to taste
  • 3 tablespoons of oyster sauce
  • 1 large bunch of scallions sliced extra thin
  • 1 cup of cilantro finely chopped (include tender stems)
  • 2 eggs beaten with 2 tablespoons of water
  • 2 tablespoons of cornstarch
  • 1 cup of plain breadcrumbs if needed

For the sauce:

  • 1 tablespoon of ginger finely minced
  • 1 tablespoon of garlic finely minced
  • 2 tablespoons of oyster sauce
  • ¼ cup of sherry
  • 3 tablespoons of demerara brown sugar
  • 1 quart of orange juice fresh or made from concentrate
  • 2 teaspoons of orange zest optional
  • Cornstarch used to thicken as needed
  • Sesame seeds if desired for garnish
  • 1 pint of scallions thinly sliced (Japanese angle cut, if possible)

Instructions

  • Preheat the oven to 450°F (232°C).
  • In a frying pan, sweat the onions, garlic, ginger, and lemongrass.
  • Deglaze with sherry and set aside to cool slightly.
  • In a large mixing bowl, combine the chili paste, oyster sauce, soy sauce, sesame oil, scallion, and cilantro.
  • Mix well.
  • Add the eggs with water, cornstarch, ground pork, and the cooled onion mixture.
  • Mix thoroughly.
  • If the mixture is too wet, add panko breadcrumbs to achieve a thicker consistency.
  • Roll the mixture into 1-inch meatballs and place them on baking sheets lined with parchment paper or tinfoil.
  • Bake for 15 to 20 minutes until cooked through.
  • Meanwhile, prepare the sauce by sweating the ginger, garlic, and shallot in a large saucepan.
  • Add the oyster sauce and cook for a few minutes.
  • Deglaze the pan with sherry, then add the brown sugar and orange juice.
  • Reduce to a thin glaze or reduce by half and thicken with cornstarch if a thicker sauce is desired.
  • Add orange zest, if desired.
  • Toss the cooked meatballs in the orange glaze before serving, and garnish with sesame seeds and sliced scallions if desired.

Notes / Tips / Wine Advice:

Pair with a crisp Riesling or a light Pinot Gris to complement the citrusy glaze and lemongrass notes.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 25 g | Protein: 30 g | Fat: 24 g | Fiber: 3 g | Sugar: 15 g | Salt: 900 mg
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Course Main Dish / Pork
Cuisine Korean

Savory Soup Meatballs: Perfect for Elevating Any Soup

Savory Soup Meatballs: Perfect for Elevating Any Soup

Savory Soup Meatballs: Perfect for Elevating Any Soup

Add excitement to any soup with these tender and flavorful meatballs. Perfect for enhancing split pea soup or any of your favorite soups, these meatballs will turn a simple dish into something special.
Portions:12 (about 3 ½ quarts)
Preparation Time: 15 minutes
Cooking Time:30 minutes
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Equipment

Ingredients

  • ¾ cup of finely chopped celery
  • 1 medium-sized onion finely chopped
  • 4 tablespoons canola oil
  • 1 ½ cups of soft bread crumbs
  • 2 tablespoons of water
  • 1 teaspoon of salt
  • ½ teaspoon of crushed dried sage
  • 1 medium egg
  • 1 pound of ground pork

Instructions

  • In a large skillet, sauté the finely chopped celery and onion in 2 tablespoons of canola oil until tender.
  • Transfer the sautéed mixture to a large mixing bowl, including the remaining oil from the skillet.
  • Add the soft bread crumbs, salt, crushed dried sage, and egg to the bowl.
  • Mix well.
  • Crumble the ground pork over the mixture and combine thoroughly.
  • Shape the mixture into ¾-inch meatballs.
  • In the same skillet, heat the remaining 2 tablespoons of canola oil over medium heat.
  • Brown the meatballs in the skillet, turning occasionally, until a meat thermometer reads 160°F.
  • Add the browned meatballs to your prepared soup.
  • Cover the soup and let it simmer with the meatballs for an additional 15 minutes to allow the flavors to meld.

Notes / Tips / Wine Advice:

Pair with a light red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc to complement the flavors in the soup.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 10 g | Protein: 15 g | Fat: 14 g | Fiber: 1 g | Sugar: 2 g | Salt: 600 mg
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Course Main Dish / Pork / Soup
Cuisine American