Turkey meatballs have the reputation of being hard, dry, and flavorless, but these are quite different. They are soft, moist, and full of taste. In addition to the usual onion, garlic, and Italian herbs, these meatballs contain yogurt, a not-too-secret or hard-to-find ingredient that provides moisture, texture, and taste. Because I hate standing over a hot pan watching my meatballs bubble, these meatballs are baked in a simple tomato sauce. The meatballs cook in about half an hour and are great served with pasta, rice, polenta, or whatever you like. The meatballs also reheat well, making them great for leftovers or lunches. Enjoy!
Baked Turkey Parmesan Meatballs -- Serves 4+
1/2 cup of chopped onion
1 tablespoon of chopped garlic
1-2 tablespoons of water
1/2 - 2/3 cup of plain yogurt (fat-free is okay)
1 - 1 1/4 pounds of lean ground turkey (93 percent)
1 1/2 teaspoons of Italian seasoning
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 large egg
2 tablespoons of grated Parmesan cheese
1 - 1 1/2 cups of seasoned Panko bread crumbs
Sauce
28-ounce can of diced tomatoes
1/2 teaspoon of Italian seasoning
1/2 teaspoon of dried basil
1/4 teaspoon of onion powder
1/4 teaspoon of garlic powder
1/2 teaspoon each of salt and pepper or to taste
2 tablespoons of grated Parmesan cheese
1/2 cup of shredded Italian blend cheese
Fresh basil, optional
For the meatballs combine the onion, garlic, and water in a large microwave-safe bowl or measure and microwave them for 2 minutes or until they begin to soften. Stir in the yogurt. Crumble in the ground turkey and add the seasoning, salt, pepper, egg, and cheese. Mix everything well. Stir in the Panko gradually. You only want to use enough bread crumbs to help the meatballs stay together, so a cup may be enough.
Preheat the oven to 350 degrees. Spritz a large baking dish with non-stick cooking spray and add the tomatoes, Italian seasoning, dried basil, onion powder, garlic powder, and salt and pepper to the dish, stirring them together well. Moisten your hands with water and form small, golf-ball-or-so-sized meatballs, placing the meatballs in the sauce as you form them. Spoon a little of the sauce over the top of the meatballs. Sprinkle the meatballs with the Parmesan. Bake the meatballs for about 30 minutes or until they are bubbly, lightly browned, and reach an internal temperature of at least 160 degrees when tested with a meat thermometer. Sprinkle the hot meatballs with the shredded Italian blend cheese and let the meatballs cool for 5-10 minutes before serving them (the cheese will melt as the meatballs stand), sprinkled with a little torn fresh basil or basil leaves, if you like.
