Herbed Turkey Meatballs (diabetic)
Printed from Inclusive Kitchen — Herbed Turkey Meatballs
Herbed turkey meatballs are a delightful twist on a classic dish, offering a lighter, healthier alternative without sacrificing flavor. Ground turkey, known for its lean profile, is combined with a medley of fresh herbs and spices to create a dish that is both satisfying and nutritious. These meatballs are not only low in sugar but also feature sensible carb swaps, making them ideal for those mindful of their dietary choices.
Historically, meatballs have roots in various cultures, from Italian polpette to Swedish köttbullar, each bringing its own unique flavors and ingredients. This version embraces the essence of traditional meatballs while adapting to modern dietary needs. The use of herbs like parsley and oregano not only enhances the taste but also adds a burst of color and freshness, making the dish visually appealing.
Cooking these meatballs is a breeze, and they can be served in a variety of ways. Whether nestled in a bed of zucchini noodles, paired with a light marinara sauce, or simply enjoyed on their own, they are versatile enough to fit into any meal plan. Plus, they freeze beautifully, so you can make a big batch and have a healthy option ready to go whenever hunger strikes. Just remember, the only thing better than a meatball is a meatball that’s good for you!
Ingredients
- 1 pound ground turkey
- 1 egg
- 0.5 cup whole wheat breadcrumbs
- 0.25 cup fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 2 cloves garlic, minced
- 0.25 cup onion, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C). This temperature allows the meatballs to cook evenly and develop a nice golden color.
- In a large mixing bowl, combine 1 pound of ground turkey, 1 egg, and 0.5 cup of whole wheat breadcrumbs. The breadcrumbs help bind the meatballs while keeping them moist.
- Add 0.25 cup of chopped fresh parsley, 1 tablespoon of chopped fresh oregano, 2 minced garlic cloves, and 0.25 cup of finely chopped onion to the bowl. These ingredients will infuse the meatballs with flavor.
- Season the mixture with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Adjust the seasoning to your taste, but remember that the herbs already add a lot of flavor.
- Mix all the ingredients together until just combined. Avoid overmixing, as this can lead to tough meatballs.
- Using your hands, form the mixture into meatballs about 1.5 inches in diameter. This size ensures they cook through evenly.
- Place the meatballs on a baking sheet lined with parchment paper. This will prevent sticking and make cleanup easier.
- Drizzle 1 tablespoon of olive oil over the meatballs. This helps them brown nicely and adds a touch of flavor.
- Bake in the preheated oven for 20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C). You’ll know they’re done when they are firm to the touch.
- Remove the meatballs from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute, keeping them moist.
- Serve the meatballs with your choice of sides, such as a fresh salad or steamed vegetables. They also pair well with a light marinara sauce.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Just reheat gently when you’re ready to enjoy them again.
Nutrition (per serving)
- Calories: 250
- Carbs g: 15
- Protein g: 30
- Fat g: 10
- Sugar g: 1
