Herby Baked Mediterranean Meatballs
A protein-packed meal prep dream, these balls are juicy, flavorful, and pair well with just about any side.
Nutrition facts per serving (8oz or about 4 meatballs):
Calories — 335
Protein — 59
Fat — 7
Carbs — 11
4 lbs 98% ground turkey
4 whole eggs
1 cup dry Italian breadcrumbs
8 tbsp water or broth
8 tsp minced garlic
4 tsp ground cumin
3-4 tsp lemon pepper
Chopped fresh parsley, to taste
Chopped fresh dill, to taste
Salt, to taste
- Preheat your oven to 400 degrees
- Line a baking sheet with foil, lay cooling rack on top. Spray cooling rack with nonstick spray of your choice.
- Dump all ingredients in a large mixing bowl, and using your hands, a potato masher, a giant serving fork, or some other utensil, mix until combined. Do not over mix lest you prepare to enjoy meat mush.
- Grab a small portion (or use a mini cookie scoop for continuity) and roll into a 2 inch ball. Poke the ball with a skewer, and repeat until all of the meat mixture has been balled and put onto skewers. This recipe makes about 30 balls.
- Place in middle rack and bake for 20-27 minutes, until edges are slightly browned and the meatball is firm on the outside with some give in the middle. (Or they reach an internal temperature of 165 degrees F)
- We got heavy handed with the dill and parsley, 10/10.
- Turkey is known to dry out at the drop of a hat, so check your balls at minute 20 and go from there.
- If the mixture won’t stay in ball form when rolled, add another egg or a sprinkle of breadcrumbs until you achieve the desired consistency. The skewers help keep the balls in shape while cooking, and the cookie sheets ensure even cooking.
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