Turkey Meatballs on a Stick

Turkey Meatballs on a Stick

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  • 1 Pound ground white turkey, preferably organic
  • 1/4 Cup chopped white onion
  • 1/4 -1/2 slice whole-wheat bread
  • 1 egg, preferably organic
  • 1/4 Cup diced red bell pepper
  • 1 Teaspoon dried oregano
  • 8 ounces fresh mozzarella, cubed
  • No-sugar added tomato sauce, for serving


Preheat the oven to 400 degrees.

In a large bowl, combine the turkey, onion, bread, egg, red pepper, and oregano. Form the mixture into small balls and place on a baking sheet. (The smaller the meatball, the faster it will finish baking.) Cook for about 30 minutes. When cool, add to kebab sticks, alternating 2 meatballs per skewer with 1 cube of mozzarella. Serve with tomato sauce.

Nutritional Facts


Calories Per Serving725

Folate equivalent (total)50µg12%

Riboflavin (B2)0.9mg51.3%

Baked meatballs made with ground turkey are a good source of protein. They also provide some iron and vitamin B12, which is important for maintaining healthy red blood cells. Using turkey also makes them low in fat and calories, which is great when you are trying to keep these numbers low.

Remember when making these that you will need to cook them longer than beef or pork because they do not have as much fat content.

Recipe Summary

  • 1 pound ground turkey
  • ½ cup Italian-style bread crumbs
  • ½ cup grated Parmesan cheese
  • 1 egg
  • ¼ cup chopped fresh parsley
  • ½ teaspoon kosher salt (Optional)

Preheat oven to 375 degrees F (190 degrees C).

Mix turkey, bread crumbs, Parmesan cheese, egg, parsley, and salt together in a large bowl. Form meat mixture with wet hands into balls about 1 1/2 inches in diameter without handling or packing too hard.

Bake in the preheated oven until browned, about 20 minutes . An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Turkey Meatballs in Homemade Marinara Sauce

The sauce and formed (uncooked) meatballs can be made up to 1 day ahead, covered separately and refrigerated. Rewarm the sauce, covered, over medium heat until hot before proceeding.


Heat a heavy wide pot over medium-high heat. Add the oil, and then add the shallots and garlic and sauté until tender, about 2 minutes. Add the thyme and bay leaf. Add the wine and tomatoes and bring to a simmer.

Simmer very gently uncovered over medium-low heat, stirring occasionally, until the tomatoes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens too much), about 11/2 hours.

Stir in the basil. Season the sauce to taste with salt and pepper. Remove the thyme stems and bay leaf.

In a large bowl, combine the turkey, breadcrumbs, shallots, garlic, parsley, thyme, mustard, salt, and paprika. Add the egg. Using your hand, gently mix just until blended. Form the mixture into 6 to 8 meatballs.

In a large heavy frying pan, heat the oil over medium heat. Fry the meatballs until golden brown all over, about 12 minutes. Using a slotted spoon, transfer the meatballs to the tomato sauce. Simmer gently until the meatballs are cooked through and the flavors are well married, about 10 minutes.

Transfer the meatballs and the tomato sauce to serving bowls. Using a Microplane grater, grate the Parmigiano-Reggiano cheese over the meatballs and serve.

In a big bowl, combine the ground turkey, parmesan cheese, 1 egg, bread crumbs, garlic, salt, and pepper.

Mix together well, and shape into golf ball size balls.

Spray a non stick cooking spray on a baking pan with an edge.

Place the meatballs on the baking pan, spreading them apart a little.

Bake at 400 degrees for 15-20 minutes, or until internal temperature reads 165 degrees.

While the meatballs are cooking, pour the marinara sauce in a pan on the stovetop over low/medium heat. Heat until sauce is warm.

If you want to add spaghetti noodles, you can cook them along side the sauce, following the box instructions.

Also if you want to add garlic bread to your dinner, slice up a loaf of fresh French bread, 1 inch thick.

Spread butter and garlic salt on each piece. Place all the pieces back together to form the loaf shape and wrap it in tin foil, with the top open just a bit to let the heat in.

I just did a couple pieces in this picture..usually I do at least half a loaf!

Place the bread in the oven 10-15 minutes until the butter is melted.

Once everything is done being cooked, layer the meatballs on top of the noodles on each plate and pour some sauce over the top however much you desire. Sprinkle some parmesan cheese over top and serve with a side of garlic bread to sop up all the extra sauce!

Step 1: Prepare the Meatballs

The first step I take when making these meatballs is prepping my almond meal. You can buy almond meal at the store, pre-packaged or from bulk bins, but I prefer to make my own by blending up bulk roasted, unsalted almonds in my blender . It takes a handful of almonds and about 5 seconds to do, and it is much cheaper than buying a massive container of almond meal.

Next, I combine the ground turkey, almond meal, fresh grated Parmesan, garlic powder, parsley, oregano, and black pepper in a large mixing bowl. Depending on the brand of turkey that you use, you may have either a wetter or drier mixture at this point. I find butterball turkey to be more moist, therefore I omit the egg. If I use other brands of turkey, I find the mixture to be drier and I add the egg to help everything bind together.

Once the mixture is formed, I roll out my meatballs. This recipe results in approximately 16 meatballs. Set the meatballs on a plate and cover and refrigerate while you get the oil heated.

Beef and Turkey Meatball Subs

These hearty, satisfying Beef and Turkey Meatball Subs are a tasty, lighter way to indulge your comfort food cravings! Each sub features three homemade Italian meatballs made with a mix of ground beef and ground turkey. The meatballs are baked and then mixed into warm pasta sauce, placed on a bun and topped with Mozzarella cheese. You’ll then broil them for a couple minutes so that the cheese melts and the bun gets toasted to perfection. I love meatballs, and I will eat them any which way, but as a sub is one of my favorites. These Beef and Turkey Meatballs Subs are super filling and full of flavor, and a whole sub is just 311 calories or 8 Green, 7 Blue or 7 Purple WW (Weight Watchers) SmartPoints each!

Lately I’ve been really into mixing ground beef and ground turkey together to use for meatloaf, meatballs, etc. It still offers beefy flavor, which I love in those types of dishes, but the lean ground turkey breast lightens it up. You may have noticed this meat combination used in my Lasagna Soup or Meatloaf with Gravy recipes, and I have a Gyro recipe coming soon that uses it as well. Keep your eyes peeled for that one!

I’ve seen people talking about the Schmidt 647 breads and buns on social media, so when I saw them at Wegmans I picked up some of their long rolls (hot dog bun size). My Wegmans also had their hamburger buns, English muffins, and bread. The long buns I used in this recipe are 80 calories or 2 SmartPoints each on the three WW Plans. They also have 9 grams of fiber. That’s significantly less calories and more fiber than traditional hot dog buns, and I was super pleased to discover they taste the same! I genuinely would never have thought they were a “light” version if I didn’t know. This post isn’t sponsored, by the way, I just wanted to share the find with you all! Looking forward to trying more of their products.

More Zoodles

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30 Comments on "Pan Fried Turkey Meatballs"

Where have been all my cooking years? ? so glad I came across you. Last night I made the turkey meatballs so simple so healthy and good. Doctored up a Jared sauce with mushrooms and onions, served over zucchini noodles yum! Thanks.

God bless you Jenny for sharing so freely.
You are my favorite ‘go-to resource’. All your recipes work out for me.
Especially love the breads.. I’m making your biscotti again today!
I love your YouTube videos. You always make me laugh.
I’m 73 and live in Las Vegas .
Thank you for being a wonderful lady.

Jenny, thank you for teaching me how to cook healthier and much easier than ever before. I love your videos.
You are wonderful. Keep up the great work. Thanks for all you do for us.

Jenny, thank you for teaching me how to cook healthier and much easier than ever before. I love your videos.
You and wonderful. Keep up the great work. Thanks for all you do for us.

Thanks so much for sharing, Love the recipes, can’t wait to try many more .

Thank you Jenny for sharing your AWESOME recipes and videos.
Have enjoyed cooking and baking a lot more. :-))))))) Sooooooo yummy in my tummy. :0

Watch the video: Eis am Stiel 4 Teil 1 Hasenjagd (August 2022).