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Healthy Protein-Packed Turkey Meatballs - Simple, Flavorful, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds lean ground turkey (93% lean is ideal)
  • 1/2 cup whole wheat breadcrumbs (or gluten-free breadcrumbs)
  • 1/4 cup finely grated yellow onion (with juices)
  • 2 cloves garlic, minced
  • 2 tablespoons plain Greek yogurt
  • 1 large egg
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional but recommended)
  • 1/2 to 3/4 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1 to 2 tablespoons grated Parmesan (optional, for extra savory flavor)
  • Olive oil spray or 1 tablespoon olive oil for the baking sheet
  • Optional serving ideas: marinara sauce, lemon wedges, tzatziki, cooked quinoa, whole wheat pasta, or zucchini noodles

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Line a large baking sheet with parchment and lightly spray or brush with olive oil so the meatballs don’t stick.
  2. Mix the wet and aromatics: In a large bowl, combine grated onion, garlic, Greek yogurt, egg, parsley, oregano, smoked paprika, salt, pepper, and Parmesan if using. Stir until smooth.
  3. Add the turkey and breadcrumbs: Add the ground turkey and breadcrumbs. Use a fork or your hands to gently mix until just combined. Don’t overwork the mixture or the meatballs will turn dense.
  4. Shape the meatballs: Scoop about 2 tablespoons per meatball (a small cookie scoop helps). Roll gently and place on the prepared sheet. You should get about 20–24 meatballs.
  5. Bake to juicy perfection: Bake for 14–18 minutes, or until the centers reach 165°F (74°C). If you want a little color, broil for 1–2 minutes at the end, watching closely.
  6. Rest and serve: Let the meatballs rest for 3 minutes so the juices redistribute. Serve with warm marinara over pasta, spoon over quinoa with veggies, or pair with a bright lemony salad.