Easy tips for top turkey meatballs

Turkey meatballs are easy to make and a great dish for any season of the year. This recipe will have you producing a perfect dish in no time.

Made with lean ground turkey breast, these tender meatballs provide protein without saturated fat. The cinnamon seasoning in the meatballs adds a delightful accent to the tomato sauce. Spaghetti and meatballs is a crowd-pleaser, ideal for serving a hungry crowd.

Follow this recipe for tasty turkey meatballs:

Preparation time 40 minutes; cooking time 40 to 50 minutes; serves 8

Sauce

•  10 ml  olive oil
• 4 garlic cloves, cut into thin slivers
• 2 ml dried oregano
• 1/2 ml crushed red pepper
• 3 cans (398 ml) diced tomatoes
• 2 cans (213 ml) no-salt-added tomato sauce

Meatballs
 

• 450 g lean ground turkey breast
• 250 ml fresh whole wheat bread crumbs
• 150 g finely chopped onion
• 1 large egg, lightly beaten
• 35 g grated Parmesan cheese
• 3 ml salt, or to taste
• 2 ml cinnamon
• 1 ml freshly ground pepper
• 10 ml olive oil, divided
• 30 ml chopped fresh parsley

To make the sauce: 

•  Heat the oil in a Dutch oven over medium-low heat.
• Add the garlic, oregano and red pepper.
• Cook, stirring, until softened but not browned, one to two minutes.
• Add the diced tomatoes and mash with a potato masher.
• Add the tomato sauce and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover and simmer while you prepare the meatballs.

To make the meatballs:

• Mix the ground turkey, bread crumbs, onion, egg, cheese, salt, cinnamon and pepper thoroughly in a large bowl. Form into one centimetre meatballs.
• Heat five millilitres of the oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until browned on all sides. Transfer to a plate. Repeat with the remaining five millilitres oil and meatballs.
• Add the browned meatballs to the simmering tomato sauce and simmer, covered, for 20 minutes.
• Uncover and simmer, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly, 20 to 40 minutes longer.
• Sprinkle with parsley.
• One serving is three or four meatballs and 250 millilitres sauce. The meatballs and sauce will keep, covered, in the refrigerator for up to two days. Even if you are cooking for one or two, make a batch of meatballs and sauce and freeze it in portion size containers. They’ll keep in the freezer in an airtight container for up to three months. Thaw in the refrigerator. Reheat on the stove top or in the microwave.

Per serving, you get: 184 calories, 19 g protein, 15 g carbohydrates, 3 g fibre, 5 g total fat, 1 g saturated fat, 52 mg cholesterol and 703 mg sodium.

If you’re looking for a twist on your spaghetti and meatballs, why not try this turkey variety? Simple to prepare and a favourite with nearly everyone, you can’t go wrong if you follw these tips roducing a perfect dish in no time.

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