Every once in a while we completely eat our self out of house and home to make sure we aren’t letting things go to waste. Plus, it’s good for the grocery budget! When this happens dinner sometimes gets interesting and I’ve got to put my cooking skills to the test. This go round I had ground turkey, carrots and celery to work with so turkey meatballs it was. The only problem? No eggs which most recipes call for. I decided to just go for it anyways and came up with a new recipe that had my husband asking what smelled so good before the meatballs even went in the oven! It’s safe to say this easy, clean recipe was a hit and will now be a staple at our household and hopefully yours too!
1 pound ground turkey
1 teaspoon ground onion
1 teaspoon ground garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon sea salt
Olive oil – as needed for rolling meatballs
Breadcrumbs optional – I had one slice of homemade beer bread left so I crumbled it up and threw it in but easily could have omitted it. (If wanting meatballs to be 21 Day Fix approved without counting your yellow container then omit breadcrumbs.)
Preheat oven to 350°f and grease baking sheet. Combine the ground turkey, onion, garlic, basil, oregano, parsley, salt and breadcrumbs together in a bowl. Roll mixture into meatballs and then gently roll them in a bowl of olive oil so they are lightly coated. Place meatballs on baking sheet and bake for approximately 30 minutes or until cooked completely through.
The number of servings is dependent on how big you make your meatballs, with this batch I was able to make approximately 25. Enough for dinner tonight and leftovers tomorrow!