Baked Turkey Meatballs

For a long time, I’ve only used one recipe for meatballs. It was from Kraft. It wasn’t until I saw Alton Brown’s recipe that I decided I need to step away from the extremely easy recipe to something with more flavor. Don’t get me wrong, it’s a great basic recipe. However, I didn’t want to compromise the flavor of the meatballs since I was not using cheese, so I used AB’s recipe.

I saw Alton Brown’s recipe and thought I should try it. However, he used ingredients that I didn’t have on hand at the moment, so I improvised. I also tried to keep this dairy free by omitting the parmesan cheese that was added. Although I started off with the Kraft recipe in mind, I think the result was more of a mish mosh of both recipes. End result was a great tasting meatball.

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Baked Turkey Meatballs

made by cathy's kitchen journey
inspired by Alton Brown/Food Network and Kraft




ingredients:

• 1 lb ground turkey
  
• 1 egg, lightly beaten
  
• 1/4 cup panko or plain bread crumbs
  
• 1/2 tsp salt
  
• 1 tsp dried oregano
  
• 1 tsp dried basil
  
• 1 1/2 tsp dried parsley
  
• 1 tsp garlic powder
  
• cooking spray
  

directions:

1. Preheat oven to 400° F.
2. In a bowl, combine all ingredients, except for the cooking spray.
3. Line a baking sheet with foil, spray with cooking spray.
4. Shape and roll the meatballs into balls about 1.5" in diameter. Place on baking sheet and bake in preheated oven for 20-25 minutes, or until fully cooked through.

Yield: 15 meatballs

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