Light Turkey Meatballs

Name: Light Turkey Meatballs
Prep time: 20 min
Total time: 20 min
Ingredients: 3 slices whole-wheat sandwich bread; 0.25 cup whole milk; 1.5 pounds ground turkey (93 percent lean, dark meat); 3 scallions, finely chopped; 2 small garlic cloves, minced; 2 tablespoons chopped fresh parsley; 1 large egg; Coarse salt and ground pepper

3.7

(75)

4 Reviews

By

Martha Stewart Editors

Updated on October 27, 2020

Prep Time:

20 mins

Total Time:

20 mins

Yield:

35

Stock the freezer with these healthy basics and, when the mood strikes, try them in our Whole-Wheat Spaghetti and Turkey Meatballs, Turkey-Meatball Salad with Roasted Peppers and Parmesan, or in Mini Barbecue Meatball Sliders.

Ingredients

3 slices whole-wheat sandwich bread
¼ cup whole milk
1 ½ pounds ground turkey (93 percent lean, dark meat)
3 scallions, finely chopped
2 small garlic cloves, minced
2 tablespoons chopped fresh parsley
1 large egg
Coarse salt and ground pepper

Directions

Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.
With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
To freeze, place baking sheet with meatballs in the freezer, and freeze for 1 hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.