Think outside the box with these lean and flavorful meatballs. Not only do they taste great with a traditional pasta sauce and a serving of whole wheat pasta or on a whole wheat roll for a sandwich, they can be added to many meals. Try serving them with cooked vegetables, halved in a salad or in a wrap or pita. These meatballs also freeze and reheat very well.

Herbed Turkey Meatballs


  • 1 pound of lean ground turkey breast (93% lean or higher)

  • 3 tbsp. water

  • ⅔ cup plain bread crumbs

  • 1 cup flat-leaf parsley, cleaned and chopped (1/3 cup dried parsley)

  • 1 tbsp. fresh oregano, chopped (1/2 tbsp. dried oregano)

  • 1 ½ tsp. fresh rosemary, finely chopped (3/4 tsp dried rosemary)

  • ¼ tsp. salt

  • ¼ tsp. ground black pepper

  • 2 cloves of garlic, finely minced

  • ½ teaspoon pepper flakes

  • 1 large egg, lightly beaten

  • ¼ cup of parmesan cheese


1. Preheat oven to 375 degrees F.

2. Thoroughly mix together all ingredients in medium size mixing bowl.

3. Divide and form meat mixture into 24 1 ounce rounded balls and place on a sheet pan.

3. Bake for 15-20 minutes or until the internal temperature of the meatball is 165 degrees F.

Serves approximately 6. One serving is 4 1 oz. meatballs


1 tbsp. fresh parsley = 1 tsp. dried parsley

2 tsp. fresh oregano = 1 tsp. dried oregano

2 tsp. fresh rosemary= 1 tsp. dried rosemary

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