Okay, confession time. I’m obsessed with chicken parm. That crispy chicken, melty mozzarella, and tangy marinara? Pure comfort food heaven. But sometimes, you want something a little lighter, a little more… fun. That’s where these incredible Turkey Parm Meatballs come in. Seriously, these little guys are game-changers. They’re like mini chicken parm explosions in your mouth, and they’re perfect for everything from a casual weeknight dinner to a full-blown party.
You know how much I love finding healthier twists on classic favorites, and these Turkey Parm Meatballs are a prime example. We swapped out the chicken for lean ground turkey, which is not only lower in fat but also packs a serious protein punch. But don’t worry, you’re not sacrificing any flavor. In fact, I think these might be even more delicious than the original!
Why Turkey Meatballs are the BEST
So, what makes these meatballs so special? Let me break it down for you:
- Lean and Mean (But Still Delicious): Ground turkey is the star here, keeping things light and healthy without compromising on taste. Trust me, you won’t even miss the chicken.
- Easy Peasy: These meatballs are surprisingly simple to make. Even if you’re a kitchen newbie, you can totally nail this recipe.
- Crowd-Pleaser: Whether you’re hosting a dinner party or just feeding your family, these parm meatballs are guaranteed to be a hit. Kids love them, adults love them, everyone loves them.
- Versatile: You can serve these meatballs in so many ways! Tossed with pasta, piled on a sub roll, or even just on their own with a side salad – the possibilities are endless.
Tips for Perfect Parm Meatballs
Want to take your Turkey Parm Meatballs to the next level? Here are a few of my insider tips:
- Don’t Over Mix: Overworking the meat mixture will result in tough meatballs. Mix just until everything is combined.
- Get Saucy: Use a good quality marinara sauce. It makes all the difference! I like to simmer my sauce with a little extra garlic and oregano for an extra boost of flavor.
- Cheese, Please!: Don’t skimp on the mozzarella and Parmesan. These cheeses are essential for that classic chicken parm flavor.
- Get Creative: Feel free to add other ingredients to your meatball mixture. Some chopped onions, garlic, or even a little bit of breadcrumbs can add extra depth of flavor.
Serving Suggestions for Your Turkey Parm Meatballs
These Turkey Parm Meatballs are incredibly versatile. Here are a few of my favorite ways to serve them:
- Classic Spaghetti and Meatballs: A timeless combination that never disappoints.
- Meatball Subs: Load up a hoagie roll with meatballs, sauce, and cheese for a delicious and satisfying sandwich.
- Meatball Bowls: Serve the meatballs over a bed of rice, quinoa, or even mashed potatoes for a hearty and flavorful meal.
- Appetizer Meatballs: Serve the meatballs on their own with toothpicks for a perfect party appetizer.
So, there you have it! My secret to the best Turkey Parm Meatballs ever. I can’t wait for you to try them and see for yourself. Let me know what you think in the comments below!
Turkey Parm Meatballs
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Loading...Ingredients
- 20 oz pounds ground turkey (or chicken, or beef)
- 1/2 cup breadcrumbs
- 2 tablespoons chopped onion
- 1 tablespoon chopped parsley
- 1/2 cup Parmesan cheese
- Dash of salt
- Dash of pepper
- 1 clove garlic, minced
- 1 egg
- 3 tablespoons olive oil
- 14 oz pasta sauce
- 5 slices of mozzarella cheese (cut into quarters)
Instructions
Preheat oven to 400 degrees and line a cookie sheet with aluminum foil.
In a large bowl, using your hands, mix everything together (except the olive oil, pasta sauce, and mozzarella). Use your hands for faster integration.
In a small bowl, mix one spoonful of your pasta sauce with olive oil.
Roll the mixture into balls (we were able to make 20 golfball-sized balls) and place them on a cookie sheet.
Brush the pasta sauce mixture on top of each meatball. Bake for 12-15 minutes.
Remove meatballs from oven, dab sauce on top of each meatball and then cover with a quarter square of cheese.
Broil the balls for 3 to 5 minutes until cheese is golden and bubbling.
Enjoy these as a sandwich, on their own, with pasta, etc! They will just melt in your mouth.
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