^{Whether you’re just looking for a lean Italian dinner or you just love meatballs, making these is a must. This is my unique, go-to meatball recipe that I always have on hand and never disappoints!}

This is a big one, guys (and gals)! The Italian girl finally shares her turkey meatball recipe that absolutely cannot disappoint.

“OMG, that’s not a meatball! That has no beef and pork! She doesn’t know what she’s talking about! I’m not eating that! I don’t even think she knows what she’s doing!” …Wait for it to happen… I’ve heard it for years and I’m still rolling with it.

I already know by posting this recipe I am going to get some slack from my critical Italian friends and family. Let me just say, before the judgment happens, I can also confirm a handful of those critics have tried and approved this unique spin on an Italian classic. Turkey meatballs get such a bad rap. They tend to be dry and flavorless because they lack a strong source of fat. Not only that, turkey meatballs are a dieters food vs. an all Italian staple.

This recipe has been my pride and joy of mastering for almost eight years of my life. I make them at least every six weeks so I always have a fan favorite on hand if some unexpected dinner guests stop by. Paired with my homemade red wine marinara, I have yet to hear someone complain after trying these (and they really shouldn’t because I’m feeding them and most likely I didn’t plan on their arrival.)

Confession time – I never understood the love around a meatball. I don’t care for spaghetti and somehow these balls are always sitting on top of a pile of poorly dressed noodles, so I would pass on them ten times out of ten. I guess I never really had one that wasn’t overly salted and dry on its own. I figured I would like it more if I could remake it with preferred seasoning and lean meat. I know there really isn’t much to hate about it, so I knew I was probably missing out on something special. Plus, they’re versatile and full of protein…I needed to learn to love them.

I wanted to make a meatball that was leaner but juicy and full of authentic Italian flavors. This meant I needed to rethink any bread crumb or milk soaked bread method. One day while making instant oats for breakfast I knew that was the only grain in my pantry and I really wanted to make meatballs for dinner. I recognized, however, that instant oats are made to absorb any liquid and moisture they can during the heating process (obviously!). This was a simple solution, as well as the healthy alternative I was looking for in my meatballs.

Don’t knock the secret ingredient until you’ve learned how perfect it is for these meatballs. First, it absorbs all the juices and fats that turkey meatballs tend to lose during their baking process. It holds in that moisture and flavor so well. Second, oats are flavorless so it gives you more control on how you want your meatballs to taste. Third, oats soften and expand as they heat and absorb liquid, meaning, you’re not at risk for a mealy meatball! Last but definitely not least, oats offer an array of health benefits as well as fiber to make you feel great about your meatball consumption.

Traditional? No. Healthier, juicy and tasty? Absolutely. This is one of my signature recipes. I stand by it, even in all its oddities.

Serve with my Red Wine Marinara Sauce… and if you’re feeling really adventurous, stuff each meatball with a small piece of mozzarella cheese or a little ball of cream cheese!

5 from 1 vote

Italian Turkey Meatballs

Print Recipe

Whether you're just looking for a lean Italian dinner or just love meatballs, making these is a must. This is my unique, go-to meatball recipe that I always have on hand and never disappoints!

Prep Time:25

Cook Time:20

slow cooker time:4

Ingredients

1 pound ground turkey (93/7 lean)
1 pound ground turkey sausage spicy Italian
1¼ cup instant oats plain
¾ cup white onion diced or finely chopped
¼ cup parmesan cheese grated
1 large egg
2 large egg whites
1 tablespoon garlic minced or crushed
1 tablespoon dry Italian seasoning herb blend salt-free (basil, thyme, oregano, marjoram, etc.)
1 tablespoon parsley fresh, chopped
½ teaspoon oregano dried
½ teaspoon garlic powder
½ teaspoon black pepper
1½-2 teaspoons salt
¼ teaspoon basil dried
¼ teaspoon red pepper flakes

Instructions

Preheat oven to 375°
Add oats to a food processor. Pulse for 10-15 seconds until oats become fine, but not powder form. Pour into a large mixing bowl.
Add onions to the food processor until finely chopped and then add to the same large mixing bowl. (If you choose to dice onions by hand, saute in a frying pan on medium-high heat for 5-7 minutes until translucent. Set aside and allow them to cool for 2-3 minutes before adding them to the mixing bowl).
Add all ingredients including turkey, cheese, eggs, garlic, parsley, seasonings and salt into the large mixing bowl with the onions and oats. Mix with clean hands or spoon until all ingredients are well combined. Refrain from overmixing. Once everything is incorporated evenly, assume that the mixture is complete.
To test: Remove a sample piece from the meat mixture and sear the mixture in a frying pan until cooked through. Allow to cool and then taste to insure that seasonings are to your liking. Adjust if needed.
Use a mini muffin tin to hold meatballs. Spray muffin tin with nonstick cooking spray (a baking sheet will also work.) Use a 1/4 measuring cup to measure out each meatball. Roll into a ball and place gently on a muffin tin. Do not press the ball into the tin, just use this as a holding method.
Bake meatballs for 18-20 minutes until browned. Remove from oven and let set for 15 minutes.
***Allow these to continue to simmer in a large slow cooker filled with tomato sauce and set on high for 3-4 hours before serving***

Notes

How long does it last and where?

These last for 3-5 days in the fridge after they are cooked (even in sauce).

Can you freeze it?

Absolutely! You will never find my freezer without these sealed in a gallon-zipped bag. Cook them in the oven first and allow them to completely cool before adding to the freezer bag. Tip: Lay the bag on a plate and lay the meatballs in a single layer to freeze.

To cook frozen meatballs: Best method is to cook them in whatever sauce you have on hand. Slow cooker is another safe method because it keeps them moist and infuses the flavor of the sauce into the meatball as they cook. Just allow for more time. If you don’t have time, throw them in a deep saucepan and cover in sauce and cook on medium heat till they are cooked through.

Substitutions?

If you can’t get over the fact that these have turkey in them, feel free to use any ground meat of choice. To keep them lean, you can also use ground chicken or a ground “meat substitute” to make them vegetarian.

Tips and Tricks

The two best ways to keep these moist is to add instant oats (because they absorb juices) and to continue the cooking process in a slow cooker with sauce. Make these in advance whether they are in the fridge or freezer and reheat and cook in the slow cooker with your favorite sauce so they are perfect when ready to serve!

Test!!!! It’s important to test the flavoring of the mixture before forming the meatballs. Take a small piece of the meat mixture and cook it through in a small frying pan. Allow it to cool and then taste. This is when you can add more salt or seasoning if needed. ***Rule of thumb – the ratio for salt to ground meat is usually about 1 teaspoon of salt to one pound of meat. When using preseasoned sausage I usually like to cut out some of the salt which is why I use less in this recipe. Adjust based on your ingredients.***

For the onion – It’s super easy to finely chop the onion in the food processor. If you choose to dice the onion, I would suggest sautéing the onion in a frying pan until translucent to soften the pieces before adding them to the meat mixture.

For the oats – I would suggest ground oats, coarse but not flour like. Simply add them to the food processor and then add into the meat mixture).

What to serve with it?

Pair with my homemade Red Wine Marinara!!!

These are honestly perfect if they are served as an entree with a side of bread and topped with grated cheese…Or…with a side of veggies!

One of my friends layered these onto a baguette and broiled in the oven with shredded cheese on top.

Of course, if you’re a fan of pasta, these are a staple. Add to zucchini noodles, whole wheat pasta or any pasta of choice.