Rating: 5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

For a break from beef, try these tender turkey meatballs. Don't use extra-lean turkey breast; it dries out too easily.

Recipe Summary

cook:
15 mins
additional:
1 hr 5 mins
total:
1 hr 40 mins
prep:
20 mins
Servings:
10
Yield:
40 meatballs
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Meatballs:
Dip:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

120 calories; protein 11.2g; carbohydrates 5.1g; fat 6.2g; cholesterol 54.5mg; sodium 353.3mg. Full Nutrition
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