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© 2016 by Adrienne Inger. 


Turkey Meatballs

May 1, 2017


(makes approximately 24 meatballs)

- 3 slices whole wheat bread, torn/cut into small pieces (can sub gluten free bread)
- 1/4 cup Mylk
- 1 lb ground turkey
- 1/2 medium white onion, chopped
- 1 large clove garlic, minced
- 1 egg
- 1/4 cup fresh Parmesan or pecorino (optional)
- 1/4 parsley
- 1/2 tsp red chili flakes
- 3 Tbsp tomato puree (can sub 1 Tbsp paste)
- Salt and pepper to taste
- A few dashes of Chipotle sauce (optional)

Preheat oven to 375. In a large bowl, pour Mylk over bread and let sit for 5 minutes. Drain off excess Mylk and add all remaining ingredients to bowl. Gently mix until completely incorporated. Lightly oil a foil-lined baking sheet. Using a tablespoon to measure out a heaping scoop of the mixture, lightly form meatballs by hand and place in rows on foil (putting a bit of oil on your hands makes forming the meatballs a little easier). Bake for 20-25 minutes, or until meatballs are cooked through. Let cool before removing from pan. Serve with veggie noodles or whole wheat pasta and your favorite sauce.


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Eat My Facts

A practical blog for healthy living