This recipe has become one of my go-to recipes for a quick and healthy weeknight meal. I actually came up with the first iteration of these for the Cooking with Kids series we did. Turkey meatballs are super flexible and can be used on top of spaghetti, added to a vegetable or bean soup, served on a salad, or one of my favorites — stuffed inside a large leafy green wrap with crunchy pickles and sauces and salsas and whatever your body compels you to stuff in there.
Baked turkey meatballs are a neat and tidy way to make very lean meatballs, too! I use lean turkey breast, and add grated carrots and an egg to bind them and add moisture so they don’t dry out. Bake for 15 minutes while you get everything else ready for dinner, and literally you have dinner in under 30 minutes. Leftover meatballs keep in the fridge up to a week and can be reheated in the microwave, but are actually pretty tasty cold, too, if it’s late at night and you have the munchies and you don’t have time to use machines!!! They may also be frozen. Form and freeze on paper-lined baking sheet. Once frozen solid, transfer to an airtight container or bag and return to freezer. Bake as needed with an extra 5-10 minutes in the oven.
Turkey Meatballs Video
Turkey Meatballs Recipe – Printable!
[easyrecipe id=”7739″ n=”0″]
Make a Turkey Meatball Lettuce Wrap!
Get a large crisp leaf. I use Napa cabbage or Savoy cabbage mostly, but iceberg lettuce or butter lettuce leaves also work.
Spread a little mayonnaise on it if you like. Add other condiments, too: chutneys and Indian pickles are both delicious. For the wrap pictured here, I used some homemade cranberry pickle, a recipe from my friend Sri.
Add 2-3 meatballs depending on how large your leafy green is.
Add any other vegetables or salads you like: cucumber salad; coleslaw; sliced radishes and green onions; avocado
Top with herbs like cilantro, mint, and basil.
Roll it up and eat it!