Loaded Veggie Turkey Meatballs Recipe
Introduction
Loaded Veggie Turkey Meatballs are a delicious and healthy twist on the classic meatball. Packed with ground turkey and nutritious vegetables, they make a perfect meal for any day of the week.
Ingredients
- 1 pound ground turkey
- 1 cup finely chopped mixed vegetables (such as bell peppers, zucchini, and carrots)
- ½ cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 egg (optional, for binding)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). In a large bowl, combine ground turkey, chopped vegetables, breadcrumbs, garlic powder, onion powder, salt, pepper, and egg if using. Mix gently until all ingredients are evenly incorporated.
- Step 2: Shape the mixture into evenly sized meatballs, about 1 to 1½ inches in diameter, and place them on a baking sheet lined with parchment paper.
- Step 3: Bake for 18-20 minutes or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- Step 4: Remove from oven and let rest for a few minutes before serving. Enjoy with your favorite sauce or as a main dish with a side.
Tips & Variations
- Feel free to swap breadcrumbs for almond flour or oats if you want a gluten-free option.
- Adding fresh herbs like parsley or basil can enhance the flavor.
- If the mixture feels too dry, add a little bit of milk or an extra egg for better binding.
- For extra moisture, consider mixing in a small amount of grated cheese.
Storage
Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes or until heated through. They also freeze well; freeze cooked meatballs in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken instead of turkey?
Yes, ground chicken can be used as a substitute and will work similarly in this recipe.
How can I make these meatballs spicier?
Add chili flakes, cayenne pepper, or finely chopped jalapeño peppers to the mixture for a spicier kick.
PrintLoaded Veggie Turkey Meatballs Recipe
These Loaded Veggie Turkey Meatballs are a healthy and flavorful twist on traditional meatballs, packed with ground turkey and a variety of finely chopped vegetables. Baked to perfection, they make for a delicious and protein-rich meal that’s perfect for lunch, dinner, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 20 meatballs 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Meatball Mixture
- 1 lb ground turkey
- 1 cup finely chopped mixed vegetables (such as bell peppers, zucchini, carrots)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Mixture: In a large mixing bowl, combine the ground turkey, finely chopped vegetables, breadcrumbs, Parmesan cheese, minced garlic, egg, Italian seasoning, salt, and pepper. Mix gently until all ingredients are well incorporated but do not overmix to keep the meatballs tender.
- Form Meatballs: Using your hands or a small scoop, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper or a non-stick baking mat.
- Bake Meatballs: Preheat your oven to 375°F (190°C). Bake the meatballs for 20-25 minutes or until they are cooked through and reach an internal temperature of 165°F (74°C). The exterior should be lightly browned, and the center should be firm and no longer pink.
- Serve: Remove the meatballs from the oven and let them rest for a few minutes before serving. Enjoy them as a main dish alongside pasta, in a sub sandwich, or with your favorite dipping sauce.
Notes
- For extra moisture, you can add 1-2 tablespoons of milk or Greek yogurt to the mixture.
- Feel free to swap breadcrumbs for gluten-free alternatives if desired.
- Use a meat thermometer to ensure meatballs are fully cooked and safe to eat.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adding finely chopped spinach or mushrooms can increase the veggie content without altering taste much.
Keywords: turkey meatballs, baked meatballs, healthy meatballs, vegetable meatballs, low fat recipes, easy dinner ideas
