Italian Turkey Meatballs

5 from 1 vote

Richly seasoned yet light because they are made with ground turkey, these meatballs are a fast, easy, and delicious meal. I like to serve these in Minestrone soup or with Rao’s or Primal Kitchen’s marinara and a bit of Parmesan and side salad as a meal.

Course Main Course

Cuisine Italian

Keyword dinner, italian, lunch, main, meatball, nightshade-free, nut-free, protein sparing modified fast, PSMF, turkey

Prep Time 15

Cook Time 1

Total Time 16

Servings

Calories 241kcal

Author Jenny Ross

Ingredients

1 pound ground turkey
1/2 cup pork panko
1 egg
1/2 onion diced
1 teaspoon gelatin
1/3 cup parmesan grated
2 tablespoons nutritional yeast
2 tablespoons parsley minced
1/2 tablespoon Worcestershire sauce
2 cloves garlic
2 teaspoons Italian Seasoning
1 teaspoon anchovy paste
1 teaspoon avocado oil

Get Recipe Ingredients

Instructions

Combine all meatball ingredients except avocado oil in a large bowl and use your hands to mix until evenly combined. Form into about 1 tablespoon size meatballs, about 20 meatballs.
Heat a large nonstick pan over medium-high heat. When hot, add the avocado oil. When the oil is hot, add the meatballs. Cook until golden, turning occasionally until browned on all sides, about 10-15 minutes. Cook in batches if you need to. Serve as desired.

Notes

Protein:Energy Quotient [calories]: 2.96

Nutrition