Healthy Baked Italian Meatballs

Healthy Baked Italian Meatballs

It was a wonderful food filled holiday from the Christmas roast to all the things we made with the leftovers, those tacos though… I also received six cookbooks and have been getting lots of inspiration from them!

A common goal for the new year is to eat healthier or spend less money eating out so over the next few weeks I am going to be sharing some of our favorite quick and healthy week night meals as well as some I like to make on the weekend that will last us well into the week.

One of my favorite things to do it make a big batch of these healthy baked meatballs. I freeze some and store a container of them in the fridge for the week. I can serve them with spaghetti squash, zoodles, and noodles or I can make meatball sub sliders. I often just eat one or two for lunch with a mixed green salad topped with some fresh parmesan.

They are moist, flavorful, and a great healthy week night meal. These meatballs can be made with ground turkey, chicken, italian turkey sausage, or even a meatloaf blend of ground meats depending on what you like. I typically do part lean ground beef part ground turkey for us.

On Friday I will be sharing my favorite kitchen tools for making quick healthy weeknight meals!

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Baked Italian Meatballs

Print Recipe
Yield: 20-22 meatballs
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
  • 1 pound ground turkey
  • 1 pound lean ground beef or meatloaf mix
  • 2 large eggs
  • 1/4 cup milk
  • 1 tablespoon worchester
  • 1 tablespoon tomato sauce
  • 3/4 cup plain breadcrumbs, gluten free work as well
  • 1/2 cup parmesan cheese, finely grated
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh thyme, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon red pepper, optional
  • extra virgin olive oil spray

Position rack in the lower third of the oven and preheat oven to 400℉

In a large bowl lightly combine meat, eggs, milk, worchester, and tomato sauce. Set aside.

In a medium bowl combine breadcrumbs, parmesan, garlic and herbs until well combined.

Gently incorporate the bread crumbs into the ground meat until just combined.

Using a large scoop roll meat mixture into 2″ meatballs. Arrange on a heavy nonstick baking sheet.

Spray the tops of the meatballs lightly with olive oil.

Bake in the lower third of the oven for 15-18 minutes or until golden brown and cooked through.

 

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