Healthy Turkey Meatballs are a great way to change up your Italian meals if you want something a little lighter. You might not believe that a recipe that is so easy to change and works for so many diets can make meatballs that are so moist and tender. But after trying these, not even your grandmother will ask, “Where’s the beef?”
As an Italian and a “foodie,” I know that there are some rules that “cannot” be broken. But as an adult woman with a house to run, bills to pay, and an age where I sometimes have to worry about things like “cholesterol,” well, a girl’s gotta do what a girl’s gotta do.
And sometimes, what a girl’s gotta do it cut the carbs. And the dairy. If you want to make authentic Italian meatballs that are also gluten- and dairy-free (and sometimes paleo, keto, Whole30, or both!), you won’t be surprised that a base of beef and pork can make tasty, tender meatballs.
But turkey (and ground chicken, too) can be tricky. Dry meatballs are usually a bad thing that happens, and in some homes they are punished by being hit with a wooden spoon, so let’s make sure we all do well here.
When it comes to taste, ground turkey is easy to work with, but you need to pay attention to how it feels. Thankfully, as someone who has to have menu variety for a variety of reasons (budget, boredom, boys, etc. ) I have been training for the ground turkey olympics for years.
Perfecting the perfect filler-free turkey burger taught me that added moisture is key. And because I’ve made this ground turkey hash about eleventy billion times during my different Whole30 rounds, I know that a little seasoning goes a long way, but big pops of herbs can make up for a lot of flavor when you’re working with leaner meats. (And FYI, these tricks work for healthy ground chicken meatballs too!).
In the end, meatballs and sauce go well together, and healthy ground turkey meatballs don’t miss the fat or grains when made with the right ingredients and methods.
Breadcrumbs are a common binder used in meatballs to help hold the mixture together. But going breadcrumb-free opens up new possibilities for lighter, healthier turkey meatballs. With a few simple tricks, you can make turkey meatballs that are deliciously moist and tender, no breadcrumbs required.
Why Go Breadcrumb-Free?
Skipping the breadcrumbs offers some nice advantages:
- Lower carb option by removing the added carbs
- Allows you to avoid gluten if needed
- Creates a lighter texture without heaviness
- Provides opportunity to add more veggies for moisture
- Reduces overall calories for a healthier meatball
While breadcrumbs work great in many meatball recipes, they aren’t an absolute necessity. With smart ingredient choices and proper cooking techniques, you can achieve perfect meatballs without them.
The Secret to Keeping Meatballs Moist
Without breadcrumbs to retain moisture the biggest challenge is preventing dryness. Here are some tips
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Use eggs as a binder. Eggs help hold the meatball mixture together. Use 2 eggs per pound of meat.
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Add shredded veggies. Zucchini squash carrots, or mushrooms lend moisture. Drain before adding.
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Don’t overmix. Gently mix just until combined to avoid dense, rubbery meatballs.
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Cook properly. Bake at 375°F until just cooked through, 160-165°F internal temperature.
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Allow carryover cooking. Let rest 5 minutes before serving so juices redistribute.
Turkey Meatball Ingredients
To make flavorful turkey meatballs with a tender texture, use this simple combo:
- Ground turkey (93% lean works great)
- Shredded zucchini, carrots, or other veggie
- Eggs
- Garlic
- Onion
- Italian seasoning or herbs
- Salt and pepper
Plus any other flavors you wish to add in like Worcestershire or Parmesan.
Step-By-Step Instructions
Follow these easy steps for breadcrumb-free turkey meatballs:
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Preheat oven to 375°F. Line a baking sheet with parchment.
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In a bowl, combine ground turkey, shredded veggie, eggs, garlic, onions, and any seasonings.
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Gently mix just until incorporated. Don’t overwork.
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Form into 1 1⁄2 inch balls and arrange on baking sheet.
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Bake 15 minutes until browned. Turn meatballs over.
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Bake 10 more minutes until 160-165°F internally.
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Allow to rest 5 minutes before serving.
That’s all it takes to end up with tender baked turkey meatballs!
Serving Suggestions
Enjoy your breadcrumb-free turkey meatballs:
- With pasta and marinara sauce
- On sub sandwiches with cheese
- In soups or casseroles
- As an appetizer with dipping sauce
- Added to salads for extra protein
However you serve them, these lighter turkey meatballs will be a hit with the entire family. Ditch the breadcrumbs and discover how delicious they can be!
What Makes these Meatballs Healthy?
- Because they don’t have a wheat-based binder, these turkey meatballs are good for a lot of different diets. They’re low carb, keto, Whole30, paleo, gluten-free, grain-free, and lactose-free. Plus they don’t use a nut-free flour substitute, so they’re nut-free too!
- Low Fat, High Protein: Turkey is a great food that is low in fat and high in protein!
- Friendly to your gut: If you follow a gut-friendly diet, you know how important plant-based variety is. Fresh herbs like basil and parsley, as well as onions and garlic, are used in this healthy turkey meatball recipe. It’s a great way to make a meat-based recipe with more plant-based ingredients.
Use a Food Processor for Best Results
Since this recipe doesn’t call for a flour or bread crumbs substitute, the meat will be very wet. Thoroughly incorporating the seasoning into super moist ground turkey without overworking the meat is a challenge by hand. The pulse function on a food processor gets the job done perfectly without compacting the meat too much. Just be sure to pulse, not blend.
No Breadcrumbs Turkey Meatballs
FAQ
What can I use instead of breadcrumbs to bind meatballs?
What is a good binder for meatballs?
What can I use as a binder for meatballs if I don’t have eggs?