Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes Light Turkey Meatballs 3.7 (75) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 27, 2020 Print Rate It Share Share Tweet Pin Email 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. Rate it Print