Right after I came up with my turkey burgers recipe I decided to try this one for meatballs. Basically the same ingredients plus parsley, ketchup and parmesan – and what can go wrong with that? No that I am a big fan of ketchup, just for fries.

I admit it, I have a very  soft spot (soft spot is an understatement, ok?) for french fries, with ketchup and believe it or not with mayo (pulp fiction style).  Although I have been able to tone it down a notch, it is almost impossible for me not to be near a pool and not crave a few – “a few” haha!

I used to cook them in the skillet until I tried the oven.

Don’t you love to use the oven?  I do!  Must be because I am not a huge baker, but the total clean up process after you bake is usually way easier and faster, at least for me.

These meatballs are not only delicious, they are  light and full of flavor. I love the fact that you can eat them over pasta and zucchini noodles with marinara sauce or simply eat them on their own. You can serve them as a main dish or as an appetizer at a party with a light mayo sauce on the side – I love mayo and basil with a dash of lemon – or just ketchup and mayo for the kids. Let’s not even talk in a sandwich with melted cheese, yum!

We ate them with marinara sauce, zucchini noodles and linguini. It is a great way to make the younger ones – and not so young – to eat their veggies. They are not only very filling they also add great texture to the dish.

Serve and sprinkle some freshly grated parmesan cheese and some fresh parsley or/and basil.

I really hope you enjoy them!

Turkey Meatballs

Yield: 22 - 20 Meatballs - about 4 - 5 servings

Ingredients

1 lb ground turkey

2 tbsp parsley

1/4 cup of parmesan

1 tbsp extra virgin olive oil

1 full tbsp worcestershire sauce

2 tbsp of ketchup

1 1/2 tbsp of mayonnaise

1/3 cup of breadcrumbs

3/4 tsp of dry thyme

1 tsp of salt

20 oz of your favorite marinara sauce

– I like Rao’s tomato basil 

 

 

 

 

Instructions

Preheat oven to 400 ° Fahrenheit.

Combine parsley, parmesan, olive oil, worcestershire, ketchup, mayonnaise, thyme and salt, whisk until mixed. Add the turkey and the breadcrumbs and mix with a spatula or wooden spoon. Finish mixing with your fingers and start scooping and forming the meatballs.

I try to use a small cookie or ice cream scoop just to form them all at the same size, that way they will all cook at the same time.

Place the meatballs on a baking sheet and bake for about 15 minutes.

Place the marinara sauce in a medium to large saucepan and heat at medium, add the meatballs and simmer for approximately 10 minutes.

Serve over pasta, zoodles or rice and sprinkle freshly grated parmesan cheese and chopped parsley and/or basil.

 

Nutrition Facts calculated based on 5 servings