Recipe for Turkey Meatballs (or burgers or meatloaf)
This is one of my favorite and most asked for recipes. They are tasty and so versatile. I generally makes some version of this recipe once a week and store them in the refrigerator to use for a number of meals. I like to have a meal prep/cook day and cook several recipes in bulk for the week. You can make this recipe into meatballs, and serve them with a little brown rice or pasta and some sauce, or as turkey burgers served on a whole wheat bun with guacamole (or lite cheese), lettuce and tomato, or as a meatloaf served with broccoli and a small amount of potatoes (I like to cook some sweet potatoes on my prep day).
Actually, I don’t think I really ever make them exactly the same way twice, I like to create different variations of the recipe by using a variety of spices and I don’t always use the same vegetables. I’ll include a couple of versions here and then you might like to create you own version.
- 2 lbs. 99% fat free ground turkey breast
- 1/2 large green bell pepper, chopped finely
- 1/2 large red bell pepper, chopped finely
- 1/2 yellow onion, chopped finely
- 1/2 cup Worcestershire sauce
- 2 Tablespoons Tomato Paste
- 1 cup regular oatmeal
- 1 whole egg
- 1 egg white
- 1 tsp. cumin
- 1 tsp chili powder
- 1 tsp ground thyme
- 1 tsp dried cilantro
- 1/2 tsp rotisserie chicken seasoning
- black pepper to taste
- Preheat oven to 340 degrees
- Spray a frying pan with non-stick cooking spray (I like to use olive oil spray)
- Saute peppers and onions until they are soft, then remove from heat.
- Combine turkey, onions and peppers, Worcestershire sauce, tomato paste, oatmeal, eggs and spices in a bowl. Clean hands are the very best for mixing it all together!
- Spray muffin tins with non-stick cooking spray.
- Use a 1/4 cup measure or an ice cream scoop to make 24 meatballs of equal size and put them in the muffin tins for cooking.
- *Alternatively you can shape them into mini-meatballs and put them on a baking sheet, make burgers and cook them on the grill, or a meatloaf.
- For the 24 meatball version, I bake them in the oven for 30 minutes.
For variety, change up the spices, &/or the vegetables. I make an Italian Version of this recipe by omitting the peppers. I saute the onions with garlic and add a package of frozen chopped spinach, which I thaw and then squeeze out the excess juices before adding to the recipe. For spices use basil & oregano or Italian Seasoning and a small amount of Parmesan cheese. This version works great served with a little bit of marinara sauce and a sprinkling of Parmesan cheese on top.