Sometimes, I just don’t know where to start when I write about a recipe.
Do I tell you how Paige ate so many of these meatballs that I wondered if she was hiding them in her shirt for later? Or do I tell you how Will was reluctant to eat them but ended up cleaning his plate once he got a taste of these? Do I mention how these actually taste like the party meatballs I bought at Costco, which have much higher fat and calorie content?
Or maybe I should just start with the reason I made these . . . A few weeks ago I did a survey on Sarah’s Cucina Bella. I was happy to hear the responses and suggestions and I listened. But it really hit home that I need to have more healthy food and, sadly, less bacon. So, I am working with fish and looking at ways to go vegetarian for dinner without resorting to pasta. All of that is coming.
What I won’t promise is to eliminate all the sweets and bad-for-you stuff. Life is about balance. You take the healthy with the not-so-healthy and you achieve a good balance of food. After all, the body needs both fat and nutrients to run like a well-oiled machine.
With Christmas around the corner, there will, of course, be cookie recipes galore over the next few weeks. But they will be sandwiched between healthier content.
Regarding these meatballs: They are perfect for dinners, served with a delicious vegetable or two. Or they can be sandwiched in a roll for a meatball sub. Or, serve them as cocktail meatballs at your next party.
You won’t be disappointed.
More Turkey Meatball Recipes:
- 1/2 cup Italian bread crumbs
- 1/4 cup low-fat milk
- 1 shallot, finely minced
- 2 cloves garlic, finely minced
- 1 egg, beaten
- 1 tbsp chopped fresh thyme
- 2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/4 lbs ground turkey
- Preheat oven to 375 degrees.
- Stir together the bread crumbs and milk in a large bowl. Stir in the shallot, garlic, egg, thyme, Worcestershire sauce, salt and pepper. Add the ground turkey and knead together until completely combined.
- Roll the turkey mixture into 1 inch balls and place on a baking sheet that's either lightly sprayed with cooking oil or (my preference) covered with easy-release aluminum foil.
- Bake for 25-30 minutes, flipping the meatballs once. Meatballs are done when they are lightly browned outside and there is no pink inside.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.