Baked turkey onion meatballs are a healthy, easy, and quick dinner recipe. You can have this nutritious dinner on your table in less than 30 minutes! Come on in to the virtual kitchen and I’ll show you how to whip up a batch for dinner tonight!
I’m running crazy busy this weekend, so I pulled this recipe from my favorite Pinterest board to whip up for dinner tonight.
Actually, these baked turkey onion meatballs freeze really well, so I recommend making a triple batch. Then you can freeze them for a quick and easy meal any night you want them. To freeze the meatballs, just prep them as outlined in the directions below. Then place them onto a rimmed baking sheet lined with parchment paper, and put the whole kit and kaboodle into the freezer.
It’ll take a couple of hours for them to freeze. Then, transfer them to airtight freezer bags, label them, and pull them out when you need them. Reheat in the oven, microwave, slow cooker, or on the stove top. Easy peasy!
They’re great as a main dish, served with pasta and sauce, over rice with some veggies, or with potatoes and gravy. They’re perfect as an appetizer, too! Serve them up with my Asian dipping sauces or some fresh marinara sauce or pizza sauce. My friend Joan has an easy go-to pizza sauce recipe HERE!
I originally made this recipe for my good friends at Gill’s Onions. They have a delicious line of onion products that are grown and manufactured using sustainable practices and they’re super convenient to use! Check out the products here and then hop over to your local grocery store for them and stock up. They’re yummi goodness!
Here’s the baked turkey meatball recipe. Enjoy!
Baked Turkey Onion Meatballs
- 1 cup rolled oats
- 1/3 cup milk (any kind)
- 1 pound lean ground turkey
- 1/2 cup grilled onions
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon freshly cracked black pepper
- 1/8 teaspoon sea or kosher salt
- 1 large egg
- 3 tablespoons finely chopped flat-leaf parsley
- 1 Tablespoon extra-virgin olive oil
- 1 tablespoon tomato paste
- Heat oven to 400F.
- Line a rimmed baking sheet with parchment paper, or spray lightly with non-stick cooking spray.
- Soak oats in milk in a small bowl until softened, about 2 minutes. Squeeze oats to remove any excess liquid; discard milk.
- Lightly beat egg in a large mixing bowl, then add turkey, onions, oats, and seasonings. Use gloved hands or a mixing spatula to incorporate all ingredients together. Use a large cookie scoop (3 Tablespoon size) or gloved hands to form 18 meatballs. Space evenly on prepared baking sheet.
- Stir together tomato paste and olive oil and brush over meatballs. Place pan into oven and bake until meatballs are just cooked through and a food thermometer inserted into the center reads 163 degrees F., about 15 to 20 minutes.
- Serving suggestion: Serve meatballs over rice or pasta with your favorite sauce, or alone, along with a garden salad.
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