It’s that time of year. If you’re like me and in the Northeast, you probably got some snow today. Toss in the time change with early darkness, and you’re in need of a hearty, cold-weather meal. I don’t think turkey is as flavorful as beef, but adding the fresh basil and red pepper brings the turkey meatballs to a whole new level. Make a large batch to freeze or plan meals ahead, place the meatballs over spaghetti squash, zoodles or whole-wheat pasta, and you have a lovely meal. I enjoyed my turkey meatballs over spaghetti squash, sautéed cherry tomatoes and zucchini, and a spicy marinara sauce. Top with fresh basil and parmesan and just how can you say no?
Ingredients (makes about 16 meatballs).
- 2 lbs ground, lean turkey
- 1/4 c red and orange bell pepper, chopped
- 1/8 c onion, chopped
- 1/8 c fresh basil, chopped and loosely packed
- 1/4 to 1/2 c panko breadcrumbs
- 1/8 c grated parmesan cheese
- 1/4 c egg whites
- 1/4 t salt
- Cracked black pepper
- Preheat the oven to 375°F. Grease deep-dish baking pan.
- Combine all ingredients in a large bowl. With clean or gloved hands, mix ingredients until they’re all equally distributed.
- Roll turkey mixture into balls no larger than the size of baseballs. Don’t worry — they won’t be too big! The meatballs will cook down and become smaller. (If you wish to have a smaller size, just make the meatballs slightly larger than you want and reduce the cooking time.)
- Bake for about 15 min. Remove from oven and rotate 180°, so the side browning is now against the pan. Put meatballs back in the oven and continue baking for 10-15 min.
- Remove meatballs and allow to cool slightly before serving.
Turkey Meatballs shown with spaghetti squash, zucchini, spinach and cherry tomatoes. Topped with spicy marinara, fresh basil and freshly shaved parmesan cheese.