Turkey Meatballs al Forno (in the oven)

The first time I learned this recipe was when I was working at the Wellness Kitchen at the Four Seasons. All the recipes were approved by a dietician and made healthier.

Sounds taste-less and like boring health food, but it wasn’t! She still managed to pack in a lot of flavor despite making substitutions.

This is now a go-to recipe.

If I don’t feel like making 20 or so meatballs, then I’ll just shape them into turkey burgers. Then, I can add tzatziki sauce or hummus if I’m tired of Italian. But, these are great.

You just bake them on a baking sheet (use parchment for easy clean up). Then, serve with marinara sauce and pasta or your favorite gluten-free alternative.

If you make to many, these meatballs freeze great for a month or so. Just, wrap them up well or place in a ziploc bag.

Turkey Meatballs Al Forno

Makes 20+ small meatballs

Serves 4-6

¼ cup panko crumbs
¼ cup grated parmesan cheese,
¼ cup finely chopped onion
¼ cup finely chopped parsley
2 eggs, beaten
1 Tablespoon chopped garlic
Sprinkle of dried red pepper flakes
1 pound ground turkey breast
organic canola or olive oil cooking spray
1 qt store-bought or homemade marinara sauce*
2 tablespoons fresh basil (optional)

1. Preheat the oven to 350 F.

2. In a large bowl, combine the Parmesan cheese, onion, parsley, eggs, garlic, and red pepper flakes. Mix to combine. Don’t over mix.

3. Add breadcrumbs and ground turkey to the onion mixture. Combine, but don’t over mix.

4. Using a 2-ounce scoop or by hand, form into 2″ meatballs. Place meatballs on a parchment-lined baking sheet.

5. Spray meatballs lightly with cooking spray if desired. Bake in the oven for 20-25 minutes or until lightly browned and juices run clear when poked.

6. Please meatballs on a platter lined with a little Marinara sauce. Sprinkle with more parmesan cheese on top.