I’m not going to lie, the thought of turkey meatballs wasn’t appetizing to me. As an Italian especially, I made some assumptions that they couldn’t possibly be good. I was wrong… And I made these on a weeknight in under a half hour and not only was it a healthy option but it was truly delicious. They were also good leftover. Give em a try!
- 1.25 lbs of lean white meat turkey breast
- 3 cloves garlic, grated or chopped
- 1 small onion, grated
- 1 large egg
- 1/4 cup bread crumbs
- 1-2 tbsp fresh chopped parsley
- 1/4 cup imported parmigiano cheese
- Tomato sauce
- 1/3 cup shredded mozzarella cheese
- Red pepper flakes to taste
- Salt & pepper
- Pam oil spray
Pre heat oven to 400.
In a mixing bowl, combine the garlic, parsley, onion, egg, bread crumbs and cheese. Mix well and then add the turkey. Roll into balls and place on a sprayed cookie sheet. This recipe made 15 balls which came out to 119 calories each including the sauce and cheese.
Bake the meatballs for 10 minutes. Then place in cast iron pan to finish searing on all sides.
Then add tomato sauce and let simmer for a few minutes.
Then add mozzarella cheese and place under the broiler until bubbly and browned.
Mmmmmmm. Time to eat!
For a long time the idea of a turkey burger, for lack of a better phrase, grossed me out. I can’t explain it, but it just didn’t sound appetizing. Maybe because for years my father has repeatedly told us the ONLY bad meal my mother ever made in 30 years of marriage was turkey meatloaf. It ingrained in me the belief that turkey belonged on the Thanksgiving table with mashed potatoes and gravy– and that’s it.
However, given my desire to eat a little healthier and my passion to explore new foods and make my own recipes, I gave it a try. I went to the local market where I could get fresh ground organic white meat turkey (so I could be sure what was in there) and gave it a shot. I knew it needed to be packed with flavor in order to even try to compare it to a beef burger, so what better than caramelized onions and Italian seasonings?? All in all, I thought these “burgers” were delicious and would make them again–definitely on a grill this summer and try different variations.
For the burger:
- 1/2 lb ground white meat turkey
- 1/2 lb ground dark meat turkey (optional but adds flavor and juiciness)
- Fresh chopped parsley
- 3/4 of a cup (ish) of caramelized onions (2 onions raw… I know, I’m bad at keeping track of how much I use. It’s the Italian in me… go with the flow)
- 2 cloves fresh chopped garlic
- Salt & Pepper
- Mozzarella cheese (if you have something with more flavor like fontina or gouda that would also work well)
- 2 tbsp fresh grated parmesan cheese
- Red pepper flakes, to taste
For the rest:
- 1 garlic naan or whole wheat pita
- Tzatziki sauce (I made it from scratch the first time and while it was good, it wasn’t perfect. So after I perfect it, I will post it)
You can also throw this burger on a traditional bun and it would be great!
- Caramelized onions can be made at any time and kept in the fridge for sweet and savory additions to meals throughout the week. Simply slice your onions thin, and place in a hot pan with olive oil. Cook on medium to high so they brown (be careful not to burn!). The longer you cook them, the better. About 20-30 minutes should do it. For this recipe I would dice them into smaller pieces so they work in the burger.
- Add your turkey, garlic, parsley, salt, pepper, parmesan, red pepper flakes and onions in a bowl and mix to incorporate. Make 4 even sized patties.
- Place your cheese on top of 2 of the patties and then put the remaining 2 on top to make 2 larger burgers.
- It was winter so I was working inside instead of on the grill but either cooking method will work. Put your pan on medium/high and spray with oil. Place the burgers on the pan and brown on each side (roughly 5 minutes each). I then turned the heat down and put a cover over the burgers to ensure they cooked through.
- Place your burger on a bed of arugula and top with tzatziki sauce! Dig in and enjoy.
Enjoy a healthy turkey chili on a cold fall afternoon! I learned this recipe when I was on a diet last year and adapted it to my liking. It also comes in handy when Kyle’s parents visit since they don’t really eat meat. I was originally scared of the ground turkey but in something like chili, you really can’t taste the difference. And, it’s a lot healthier!
Look at those beautiful colors!
- Ground turkey
- Bell peppers (any colors you like)
- Jalapeno pepper
- Fresh Cilantro
- Cubanelle Pepper (optional)
- Tomatillo peppers or habanero peppers for some heat!
- Spanish Onion
- Ancho Chili Powder (has a better flavor over regular chili powder in my opinion)
- Can chopped tomatoes
- Can tomato sauce (if necessary I like my chili on the thicker side)
- Tomato paste (if necessary)
- Saute garlic, onion and peppers in olive oil. Add s&p, ancho chili powder and some chopped cilantro.
- Add ground turkey and mash up with spoon. If you have some leftover red wine from the night before feel free to add some now and let it cook off for a few minutes.
- Add more s&p, a good deal of ancho chili powder, cumin, oregano.
- Add chopped tomatoes and tomato sauce. S&P. Bring to a boil.
- Let simmer for a few hours. Add tomato paste for desired thickness.
- Serve with fresh cilantro, fat-free sour cream and a sprinkle of mexican cheese. Today I served it over a hot baked potato with steamed broccoli! Mangia!