Adventures in Healthier Eating with 2 Kids and a Picky Husband

Turkey Meatballs

3 WWPP Posted by 7 years ago 21 Comments

I normally only make these meatballs when I make my homemade sauce but I thought they warranted their own post on the new food blog.

You could make them with your favorite spices and top with gravy over noodles or make them small for use in soups. The key is the meat, oatmeal, egg mixture use that base and make them your own. Turkey Meatballs

  • 12oz extra lean ground turkey
  • 1 egg
  • ½ cup quick oats
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dehydrated onion
  • 1 tsp dried basil leaves
  • ½ tsp dried oregano
  • 1 tbsp dried parsley
  • 1 tbsp parmesan cheese
  • Salt and Pepper

Preheat your broiler.

Add all ingredients in a bowl and mix with your hands until well blended.

Spray a boiler pan non-stick cooking spray.

Weigh out 1.5oz and form into 10 meatballs.

Place the meat balls on the broiler pan and cook for about 8-10 minutes turning once.
Note: This may not cook them through; I normally continue to cook in the sauce.

I’m counting 2 meatballs as a serving to make 5 servings.

Approx Nutritional Information per serving
Servings Amt per Serving
5 2 meatballs
Calories Fat Fiber WWPs
129 3g 1g old: 2.5 new: 3
Sugar Sat Fat Carbs Protein
1g 1g 7g 17g

See other recipes using: ground turkey, oatmeal, turkey


There are 21 comments so far. Join in on the conversation.

Leave a comment

I’d love to hear your story or thoughts on mine.

Your email address will not be published. Required fields are marked *


There are 21 comments so far. Join in on the conversation.

    Roni’s Homemade Sauce Made with Meat | GreenLiteBites

    December 11, 2007

    These look delicious. I'm making them tonight! Reply


    January 6, 2008

    I had ground turkey a few months ago and hated it, but my hubby wanted meatball subs so I printed off this recipe and we tried them. I LOVED IT! Maybe the turkey I had wasn't any good. These were amazing and I'm definatly making them again. Reply

    Leftover Meatball Wrap | GreenLiteBites

    January 14, 2008

    I made these tonight and actually liked ground turkey (I haven't before). I made it with spaghetti sauce you also have on this site. I liked it a lot. Thanks!! Reply


    January 28, 2008

    I tried a very similar recipe (by Ellie Kreiger) last night, and they all kind of fell apart when I cooked them in the tomato sauce. Any thoughts on why that might have happened, and how to avoid it? Reply


    January 28, 2008

    Elizabeth - Mine have never fell apart, did they use enough egg or egg whites? That's the binder that holds them together. Try mine and let me know or increase the egg in your other recipe. Reply


    January 31, 2008

    Hi Roni, I love your site! I have tried several recipes of yours and all of them have been really great. One quick question about this you think I could bake these meatballs and have the same result? I have never used the broiler on my oven so I don't want to mess them up! Thanks for the great work you do. It is very inspiring! Haley Reply


    January 31, 2008

    I think that would be fine. I only broil them to get a little crust on the outside and to help them stay together. Just bake at a high temp. Hope that helps! Reply


    February 1, 2008

    Made these (again) last night. This time I made smaller ones (I actually just used a tablespoon to measure them and keep them consistant) and I used more turkey meat (20 oz). I figured points for the whole batch were 17 (13 for turkey, 2 for egg and 2 for oats...everything else was free) and I made 30, so about 2 gave me 1 pt. I like foods that I feel like I can eat a lot of, but not use a bunch of points. :) Great recipe. I'm making it for my mom when she comes and visits (she's on WW too). I really think you need to think about making a cookbook! Reply


    February 29, 2008

    Roni thanks again the meatball were delicous and a great recipe to do that makes leftovers so I dont have to cook another meal. I made 28 balls and they were large. My neighbor tried them and her husband is the manager of a big national Italian resturant (exspensive one) and she said she liked these meatballs more than theirs. I do too, theirs are greasy and after doing ww a year I cant eat greasy food anymore. Thankyou. I would buy your cookbook. Everything I've made from here is a winner and my husband likes it too and hes fussy. Hes one of my reasons for weight gain because of what he wanted to eat I joined him. Now I'm the boss and I've adapted what we used to eat and now between us were down 100 1bs...and much happier. Reply


    March 29, 2008

    While I was in the store perusing the ground turkey, I had a little sticker shock when I realized the 99% fat free turkey was over $6! I reached out to balance myself for fear of fainting, and when I had come back to my senses I looked down and realized my hand was on the boneless/skinless chicken breast "sale" bin. Then it occurred to me...could ground chicken breast replace ground turkey breast in these recipes? I'm thinking yes. I happen to have a magic bullet, which would definitely make the grinding of the meat a little tedious, however, at only $1.99 a pound versus the over $6 for 20 ounces...I don't mind spending a little time. I didn't try it today but I did buy the chicken. I was wanting a 2nd opinion on replacing ground turkey with ground chicken. My store puts the store brand of chicken on sale about once a month and they are huge family sized portions. This would be an excellent way to get a good, healthy, low fat beef replacement at a reasonable cost (assuming it is interchangeable with the ground turkey). Keep up the good work. I spent most of today in the kitchen with YOUR recipes. Meatballs, homemade spaghetti sauce, yelatin mold. It all looks so good and the bonus is it's healthy! DH loved the sauce but got mad at me for telling him the meatballs weren't ground beef ("I didn't need to know"). He said he wouldn't have known had I not told him. And I can't tell a difference with the hot turkey sausage (versus regular pork variety sausage). Tomorrow we experiment with Roni's pizza!! Reply


    March 29, 2008

    P.S. I also was hesitant to broil my meatballs so I baked them in a 425 degree preheated oven and turned them part way through cooking. Since I knew I was adding them to Roni's sauce to finish cooking I really didn't worry about getting them cooked all the way through properly, but I'm sure they would have browned up even more and been delicious even without Roni's sauce. Reply


    March 30, 2008

    Roni, These meatballs are really really good I made them and added a tablespoon of red pepper flakes gave them a nice kick. MMMMM MMMMMM I agree you need to write a cookbook Melinda Reply


    July 9, 2008

    I made these yesterday and I was really surprised about how good they turned out! I have always had the problem with turkey meatballs turning out a bit dry in the past so I was expecting much of the same. But these were great! I also made your Zucchini and Spaghetti Squash Lasagna for tonight! Haven't tried it yet but will let you! Thanks again for the great recipe ideas...I get so sick of making the same things! Reply


    October 25, 2009

    I just made these and they are SOOOOO good! I added some sage to make it taste more like sausage and holy moly are they good. Think I am going to make another batch tomorrow! Thanks for the recipe!! Love your site! Reply


    November 5, 2009

    I love meatballs and could totally eat that whole sheet alone. lol Reply


    November 25, 2011

    I have never used my brolier. When you say heat it up. Do you use a temperature? Reply


    November 25, 2011

    I just mean to turn it on and let it warm up the oven. Broiler's don't normally have temperature settings. Reply