turkey mozzarella meatballs

turkey meatballs served

Previously I posted my recipe for beef meatballs, and since that post they have quickly become one of my husband’s favorite meals, but lately I’ve been making them using ground turkey more often than with beef. Because the ingredients are identical to the beef recipe, I haven’t posted the specific recipe. So today I’m updating the recipe and posting it now.

In the past year and a half I’ve made meatballs about every other week. They are so easy, economical (one pound of ground meat makes enough for over two meals), and delicious.

Another change, other than using turkey, is that I now usually cook the meatballs in the oven instead of on the stove top. Cooking them this way allows me to kind of ignore them for a while, so that I can make the sides or do the dishes or catch up on my shows on DVR.


Turkey Mozzarella Meatballs

1 egg

1/4 cup whole wheat bread crumbs

1/4 cup panko bread crumbs

1 teaspoon dried oregano

1 teaspoon dried basil

garlic powder



2 cups pasta sauce (any kind you prefer — homemade or from a jar), divided

1 pound ground turkey breast

1/2 – 1 cup shredded mozzarella cheese, divided

1/4 cup grated or shredded Parmesan cheese

olive oil


Heat oven to 350F.

In a large bowl, stir together the egg, bread crumbs, seasonings, and 1 cup of the pasta sauce. Mix in the ground turkey, 1/2 cup of the mozzarella, and the Parmesan.

(*Note: I do not enjoy mixing raw meat with my hands, and have found that stirring with a large serving fork mixes the meat and ingredients well.)

In a deep baking dish, pour enough oil to cover the bottom of the pan.

Using a large soup spoon, form the meat into balls about the size of golf balls. From the one pound of meat I get about 15 meatballs.

Place the meatballs into the baking dish and cook for 15 minutes.

ready for the oven

ready for the oven

Use a large spoon to gently turn each meatball, then return them to the oven for 10 minutes.

Remove from the oven and pour the remaining sauce over the meatballs and top with the remaining 1/2 cup of mozzarella cheese, if desired.

Cook for an additional 5-10 minutes, or until the sauce is heated and the cheese (if added) is melted. *Note: In the top photo you may notice the lack of cheese. I chose not to put it on this time. 




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