Italian · Snack
Baked Turkey Parmesan Meatballs
Lean ground turkey meatballs baked with parmesan, garlic, and Italian herbs, make once and enjoy over the week from fridge or freezer for a classic Italian bite.
$
18 minsPrep
22 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
288Calories
38gProtein
12gFat
3gCarbs
0gSugar
0gFiber
580mgSodium
95mgChol
Goes well with
Chianti ClassicoChianti Classico — A medium-bodied red w...
local
San PellegrinoSan Pellegrino — A refreshing pairing fo...
international
Instructions
1
Prep
Preheat oven to 200°C (400°F) and line a small baking tray with parchment, brush lightly with olive oil. In a large bowl, combine turkey, parmesan, egg white, parsley, garlic, oregano, basil, onion powder, salt, and pepper. Mix gently with hands until just combined, avoiding overworking. Scoop and roll into 12 evenly-sized meatballs, roughly 38g each, and space them on the tray.
2
Bake
Place tray in preheated oven at 200°C (400°F) for 18–20 minutes, rotating once halfway through, until meatballs are golden and reach 74°C (165°F) internal temperature when checked with a meat thermometer.
3
Rest
Cool meatballs fully on the tray for 10 minutes until they firm up slightly and are comfortable to handle.
4
Plate
Portion cooled meatballs into 1 airtight container or freezer bag of 12 meatballs. Refrigerate up to 4 days or freeze up to 60 days. To reheat, warm meatballs in a 180°C (350°F) oven for 5 minutes from fridge or 10–12 minutes from frozen. Serve with cherry tomatoes, rocket, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lean ground turkey
- 24g (0.8 oz) Parmesan
- 1 large egg white
- 1.5 tbsp fresh parsley
- 2 garlic cloves
- 0.5 tbsp dried oregano
- 0.5 tbsp dried basil
- 0.25 tsp onion powder
- 0.25 tsp fine salt
- 0.125 tsp black pepper
- 1 tbsp olive oil