Ingredients1 h 40 m servings 120 cals
- Place torn bread in a food processor and pulse until fine crumbs form. Transfer bread crumbs to a large bowl and add milk; set aside until bread is completely soaked.
- Place onion, red bell pepper, and garlic in a food processor and pulse until finely chopped; stir into bread mixture. Add turkey, egg, parsley, 1 tablespoon mustard, salt, and pepper to bread crumb mixture and mix well. Cover bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.
- Shape turkey mixture into 1-inch balls; arrange on the prepared baking sheet.
- Bake in the preheated oven until firm and cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let meatballs stand for 5 minutes.
- Mix yogurt, mayonnaise, and 4 teaspoons mustard together in a bowl; serve alongside meatballs.
Per Serving: 120 calories; 6.2 g fat; 5.1 g carbohydrates; 11.2 g protein; 55 mg cholesterol; 353 mg sodium. Full nutrition
ReviewsRead all reviews 7
Mmm. These hold their own against beefier meatballs. Lots of flavor. We couldn't stop eating them.
I liked these a lot. I did use ground turkey breast as that was what I had. It turned out just fine for me. I think I left the mixture in the fridge longer than an hour, so perhaps the extra tim...
I thought that these meatballs are fabulous! I followed the recipe pretty much exactly. I just replaced the milk with skim. Since ground turkey was on sale, I made a lot to freeze and use later....
these came out pretty good.. i used this as a base for making 4 large burgers.. made the following modifications: low carb bread for the whole grain, almond milk for the regular, 1/2 a red onion...
Best turkey meatball I have made (and I have tried quite a few). I did not make the dip, so I can't comment on it.