Italian Turkey Meatballs

Prep Time 25 min
Cook Time 25 min
Servings 6


  • 1 pound 93%-lean ground turkey

  • 8 ounces mushrooms, chopped

  • 1 small onion, chopped

  • 1 stalk celery, sliced

  • 4 cloves garlic

  • 1 tablespoon extra-virgin olive oil

  • ½ cup fine dry breadcrumbs

  • ½ cup finely chopped Italian parsley

  • ¼ cup grated Parmesan cheese

  • 2 teaspoons Italian seasoning

  • ½ teaspoon salt

  • ½ teaspoon ground pepper


  • 1. Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.

    2. Preheat oven to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray.

    3. Add breadcrumbs, parsley, cheese, Italian seasoning, salt and pepper to the cooled vegetables; stir until combined. Add turkey and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.

    4. Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes. Serve with marinara as an appetizer, on top of spaghetti or on a roll for a healthy meatball sub.

    Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.