Best 6 Healthy Mini Turkey Meatballs Eggless Breadless Flourless Recipes

THE BEST TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
• Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
• Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

10-MINUTE HEALTHY TURKEY MEATBALLS (NO BREADCRUMBS!)

Steps:

• Preheat broiler. Line a baking sheet with parchment paper and spray with cooking spray.
• In a bowl, add ground turkey, cumin, oregano, onion powder, garlic powder, parsley, egg, sesame oil, and green onions. Gently mix until well combined. Careful not to overmix or the meatballs won't be moist and tender.
• Form the mixture into meatballs. Place on lined baking sheet. Using a medium cookie scoop makes 15 meatballs, 1-inch in diameter. You can definitely make them in whatever size you'd like, just make sure they are all the same size so they cook evenly.
• Broil on HIGH for 10 minutes or until meatballs are cooked through.* Brush with more sesame oil on top for more flavor. Serve with your favorite side dish. Enjoy!

5-INGREDIENT FREE MEATBALLS (EGG-FREE, DAIRY-FREE, GLUTEN-FREE)

Steps:

• Preheat the oven to 400F.
• In a large bowl, mix together the grated onion, nutritional yeast, salt, garlic powder, and flour until well combined. Add the meat, stirring until well combined (clean hands work best), being careful not to overmix.
• Roll the mixture into balls. Place each on a rimmed baking baking sheet and drizzle with 1 tablespoon olive oil.
• Roast in the oven for 20-25 minutes, flipping once, until golden and cooked through.
• Remove from the oven, add to sauce of choice (if using), and serve.

TURKEY MEATBALLS WITHOUT EGGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water and rice to a boil in a saucepan. Add butter, salt, pepper, poultry seasoning, garlic powder, and onion powder. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Let cool until easily handled, 10 to 15 minutes.
• Add ground turkey to cooled rice in a medium bowl; mix well.
• Roll the mixture into golf ball-sized meatballs and place on an ungreased cookie sheet.
• Bake in the preheated oven until no longer pink in the centers, about 45 minutes.

MINI TURKEY MEATBALLS

Steps:

• Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
• Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat.
• Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper. Transfer the meatball mixture to a serving bowl. Serve with toothpicks.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

BABY FOOD: MINI TURKEY MEATBALLS (8 MONTHS +)

Steps:

• Preheat oven to 400°F.
• In a small bowl combine breadcrumbs, rice cereal and herbs, tossing with fingers until well combined. Set aside.
• Place lean ground turkey into a mixing bowl. Add carrots, celery, onion and breadcrumb mixture. Mix into the meat and combine well. Add beaten egg yolk and enough water/veggie puree to moisten the mixture just to bind it (may not need all of it so add in batches).
• Form 1tabp of meat mixture into meatballs.
• 5. Add a bit of water or marinara sauce in the bottom of a glass baking dish, about 1/3 cup. Line baking dish with single layer of meatballs, about 1 inch apart. Be sure not to over crowd dish or they will fall apart. Bake until lightly browned, about 25-30 minutes, flipping them once during the cooking process to insure they've cooked thoroughly. If you notice the are getting to dark, cover with tinfoil. You don't want them to burn or become tough.
• To freeze, let them cool completely. Transfer in single layer (you can stack meatballs, just place parchment paper in between each layer to prevent them from freezing together) in a airtight container. When ready to eat, place in a microwavable dish, add a bit of water, and loosely cover and cook for 1 minute.
• Serve with marinara sauce.