Baked Turkey Meatballs

Tender and healthy meatballs are baked with a lemon butter sauce for a quick and easy weeknight meal.

Course Main Course

Cuisine American

Diet Gluten Free, Low Fat

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 313kcal

Author Bintu Hardy

Ingredients

1 ½ pounds (680g) ground turkey
1 cup (110g) shredded cheddar
1 egg
½ teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper
½ teaspoon sea salt
½ teaspoon ground black pepper
olive oil for brushing onto formed meatballs

Lemon Garlic Butter Sauce

3 tablespoons unsalted butter
juice of one lemon
1 teaspoon fresh parsley
1 garlic clove minced
ground black pepper to taste
sea salt to taste

Garnish

chopped parsley
sliced lemon

Instructions

Preheat the oven to 375 degrees F / 180 degrees C.
In a large bowl, combine all meatball ingredients and mix gently until well combined.
Use a cookie scoop or spoon and make 1 ½ inch meatballs. You should get 20 about meatballs.
Place the meatballs into a 9x13-inch baking dish and brush with oil. Bake for 15 minutes on the middle rack of the oven. Use a meat thermometer to check for doneness.
Meanwhile, prepare the sauce by melting butter in a saucepan. Add the garlic and cook for a few seconds or until the garlic is fragrant. Add the rest of the ingredients and cook for another 30 seconds.
Remove the baking dish from the oven and pour lemon sauce on the meatballs.
Garnish with parsley and sliced lemon.

Video

Notes

Opt for lean ground turkey (usually labeled as 93 percent lean or higher) to keep the meatballs healthier and less greasy.
Mix the ingredients just until they are combined. Overmixing can lead to tough meatballs. Use a light touch when mixing.
Allow the meat mixture to rest for about 10-15 minutes after mixing. This helps the flavors meld together and makes it easier to shape the meatballs.
To shape the meatballs evenly, consider using an ice cream scoop or a cookie scoop. Alternatively, wet your hands with water to prevent the mixture from sticking to your hands as you roll the meatballs.
Use parchment paper or a silicone baking mat to line the baking sheet. This prevents the meatballs from sticking and makes cleanup easier.
Try to make the meatballs uniform in size to ensure they cook at the same rate. This helps avoid overcooked or undercooked meatballs.
If you are using a higher fat meat and happen to have a baking rack, place it on the baking sheet and arrange the meatballs on top. This allows any excess fat to drip away, resulting in slightly healthier meatballs.
For perfectly cooked meatballs, use a meat thermometer. They are done when the internal temperature reaches 165 degrees F / 74 degrees C.
After baking, you can simmer the meatballs in your favorite sauce for a few minutes to infuse them with additional flavor.
You can prepare the meatball mixture in advance and refrigerate it for a couple of days until you're ready to bake. This is a time-saving option for busy weeknight dinners.
Storage - keep leftovers in an airtight container inside the fridge for up to 5 days.
There are 5 WW Blue Plan SmartPoints in one serving of this.

Nutrition