Turkey Meatballs

turkey meatballs


1 lb. Ground Turkey
    ¼ cup goat cheese (optional…you can use feta or parm if you prefer)
    1 Egg
    1 Tbsp. Olive Oil
    3 cloves garlic (minced)
    1 tsp Parsley
    1 tsp Onion Powder
    ½ tsp ground pepper
    1 Tsp Sea Salt
    ¼ cup organic Panko or Gluten Free (you can sub for ¼ cup almond flour)
    2 Tbsp. jarred Pesto


Combine all ingredients,except meat in a bowl.  Stir.
Add protein and stir well.
I like to use a large cookie scoop to form 1-2 inch balls.
Two way’s to cook:
    1.) Crockpot-drizzle small amount of olive oil on bottom of LARGE crockpot, add meatballs and cook on LOW for 4 hours.
2.) Put oven on 350 degrees.  Place baking paper on large sheet pan, place meatballs on pan.  Bake for 20 minutes and check for doneness.  If not, check in 3 minute increments.
These keep well in the fridge for 3-4 days and are great reheated quickly on the stove top in a pan with just a bit of oil.  My family even likes them cold!
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