Baked Turkey Meatballs

Baked Turkey Meatball Recipe - easy & packed with fresh herbs!

Baked Turkey Meatball Recipe - easy & packed with fresh herbs!

What’s your favorite way to cook meatballs?

I was completely torn between baked & pan fried for awhile…. until I finally did a head to head test.

I made one batch of meatballs, and pan fried one half, and baked the other.

The result?


Much to my surprise, I actually preferred them baked!

While the pan fried meatballs did get a nice crispy exterior, they totally lost their round shape.

Plus, it was really annoying to try and rotate all the balls in the pan to try & get them crispy on all sides.

WAY too much work for just a little payoff.

The baked meatballs, however, were SO easy (like just put them in the oven & wait 20 minutes).

I brushed them with a little olive oil, so they were still nice & golden on the outside and retained their beautiful round shape.

MUCH more attractive when set out for appetizers or placed on top of a pile of spaghetti 🙂

Baked Turkey Meatball Recipe - Just brush with olive oil & pop in the oven for 20 minutes

Recently, I’ve really been digging TURKEY meatballs (instead of beef or pork).

They have a lighter texture, and I love how the cleaner taste of the turkey meat allows the other flavors in the meatballs to shine through (which is key, since I add tons of herbs to my meatball mixture).

But anyways, these turkey meatballs are super easy to make.

Just mix everything together with you hands in a large bowl, shape into meatballs, brush with olive oil, and bake for about 20 minutes.

THAT’S IT!

And while they bake, you can boil some pasta or set out some marinara for dipping.

Love easy dinners like this.

Baked Turkey Meatball Recipe - Serve over pasta or dip in marinara for an appetizer

 

Baked Turkey Meatball Recipe - easy & packed with fresh herbs!
Print
Baked Turkey Meatballs
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Servings: 16 meatballs
Ingredients
  • 20 oz ground turkey
  • 1/2 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese, plus extra for garnish
  • 2 tablespoons minced fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup milk
  • 1/2 tablespoon tomato paste
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 large egg
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • olive oil, for cooking
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. 

  2. Meanwhile, add the ground turkey, breadcrumbs, Parmesan cheese, basil, parsley, milk, tomato paste, salt, pepper, egg, garlic, oregano, and red pepper flakes to a large mixing bowl. Mix together with your hands until well combined.

  3. Wash your hands very well with warm soapy water, then get out a rimmed baking sheet.

  4. Roll the meatballs into 1 1/2 inch balls (roughly 16 total), and place on the baking sheet. Brush with olive oil and bake in the oven for 20 minutes until lightly golden brown.

  5. When done, remove from the oven and enjoy! The meatballs are great on their own, or over spaghetti, or dipped in marinara as an appetizer. They even make wonderful meatball subs for lunch the next day.

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Grilled Zucchini with Mint, Lemon, and Feta

Grilled Zucchini with Mint, Lemon, and Feta | ericajulson.com

Something about the recent time change has me in a GREAT mood.

I mean, a few extra hours of sunlight each day does wonders for this woman 🙂

I’m probably jumping the gun here… it’s only mid-April… but I’m already busting out the grill pan and pretending it’s summer!

And one of my favorite parts about summer, is hot veggies fresh off the grill.


They get that delicious char on them, remain crisp tender, and are SO easy to make.

Grilled Zucchini with Mint, Lemon, and Feta | ericajulson.com

Since grilled veggies have so much flavor on their own, I like to keep it simple.

Just a simple vinaigrette, and maybe a little cheese tossed in there, and you’re good to go.

For this recipe, I’ve tossed my grilled zucchini with lots of lemon, fresh mint, and crumbed feta cheese.

It’s a perfectly balanced bite.

You’ve got the fresh pop of lemon, creamy tangy cheese, and the palate-cleansing fresh mint.

And one of the best parts?

It’s ready in just 20 minutes. Winning.

Grilled Zucchini with Mint, Lemon, and Feta | ericajulson.com

 

Print
Grilled Zucchini with Mint, Lemon, and Feta
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 4
Ingredients
  • 4 medium zucchini, cut on the bias into 1/2 inch thick slices
  • olive oil, for grilling
  • sprinkle of kosher salt & ground black pepper
  • 5 ounces crumbled feta cheese
  • zest of 1 lemon
  • juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons minced fresh mint
Instructions
  1. Preheat a grill or grill pan over high high heat.

  2. Place the sliced zucchini in a medium bowl. Drizzle with olive oil and sprinkle generously with kosher salt and ground black pepper. Toss with your hands until all the zucchini are evenly coated with oil and salt and pepper (make sure you use a generous amount of oil, or else the zucchini will stick to the grill!)

  3. Add half of the zucchini to the grill (you'll probably need a grill basket) or grill pan. Grill for a few minutes on each side, until the zucchini is nicely charred but just tender. Remove to a large bowl & repeat with the second half of the zucchini.

  4. As the zucchini cools, whisk together the lemon zest, lemon juice, extra virgin olive oil, and fresh mint. Pour over the warm zucchini. 

  5. Sprinkle the crumbled feta cheese over the zucchini & toss to combine. Serve warm or at room temperature.

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Creamy Kale and Potato Soup

Creamy Kale and Potato Soup-7

This week’s Imperfect Produce delivery (which I’m obsessed with, by the way) included some lovely curly kale, creamy yellow potatoes, and small yellow onions.

Duh, the first thing that popped into my mind was creamy kale and potato soup!

Creamy Kale and Potato Soup-10


I mean, you can’t really go wrong with tender green kale, creamy potatoes, Italian sausage, and crumbly bacon bits.

This soup is awesome because it uses relatively simple ingredients and doesn’t require a lot of effort.

But it feeds a crowd & everyone loves it.

All you have to do is chop up some bacon, onion, garlic, and kale, and the rest is simply cooking everything in one pot.

Easy peasy.

Creamy Kale and Potato Soup-12

I totally recommend serving this with some Herbed Garlic Bread on the side for soaking up that luscious broth.

Print
Creamy Kale & Potato Soup
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hrs 5 mins
 
Servings: 6
Ingredients
  • 4 slices bacon, diced
  • 19 oz uncooked mild or spicy Italian sausage links, casings removed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 3 heaping cups diced yellow potatoes (unpeeled)
  • 6 cups chicken stock
  • 3 cups (very tightly packed) roughly chopped curly kale leaves (stems removed)
  • 1.5 cups half and half
Instructions
  1. Add the diced bacon to a large enameled cast iron dutch oven. Cook over medium-high heat until nice and crispy, about 5 minutes. Remove the bacon from the pan with a slotted spoon and let cool on a paper-towel lined plate.

  2. Next, add the uncooked Italian sausage to the dutch oven. Use a spatula to break up the meat, and let it cook until well browned and broken up into small pieces, about 10 minutes. Use a slotted spoon to remove the sausage to a bowl, and set aside for later.

  3. Add the diced onion to the dutch oven, and let cook in the bacon/sausage fat until softened and just lightly golden, about 8 minutes. 

  4. Add the garlic, salt, pepper, and oregano to the dutch oven and let cook for a minute or so until fragrant. 

  5. Add the potatoes to the dutch oven and toss to combine with the onions and spices. Pour the chicken broth into the pot, increase the heat to high, and bring to a boil. Reduce the heat to a simmer & let cook for about 15 minutes, until the potatoes are tender. 

  6. Once the potatoes are tender, stir the kale into the soup along with the reserved sausage. Let cook for just a few minutes, until the kale is tender. 

  7. Add the half and half to the pot and bring to a simmer.

  8. Turn off the heat and ladle the soup into serving bowls. Sprinkle with the crispy bacon bits and season each bowl with a sprinkle of salt & freshly ground black pepper. Enjoy!

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