Servings: 26 meatballs
Calories: 38.1kcal
Equipment
- Cutting board
- Chef knife
- measuring spoons and cups
- mixing bowl
- microwave safe plate or paper plate
- medium cookie scooper
- aluminum foil
Ingredients
- 20 oz 93% lean ground turkey
- ⅓ c chopped bell pepper, red, orange or yellow
- ⅓ c chopped onion
- ½ c panko or homemade breadcrumbs
- 1 egg white
- 1¼ tsp garlic powder
- 2¼ tsp dried oregano
- 1½ tsp dried dill
- ⅛ tsp black pepper
- ½ tsp salt
Instructions
- Preheat oven to 350℉.
- Chop the onion and red bell pepper. Place ⅓ c of each onto a microwaveable or paper plate and microwave on high for 60 - 90 sec on high. You are looking for the veggies to be tender. Set aside.
- Place the ground turkey, cooked onion and bell pepper, panko breadcrumbs, garlic powder, dried oregano, dried dill, black pepper and salt into a bowl. Use your hands to combine them all together.
- Add the egg white to the meat mixture and use your hands to incorporate the egg white into the meat mixture. Pinch off a piece of the meat mixture about the size of a quarter and flatten it out on a napkin. Microwave on high for 25 sec. Let it briefly cool and taste it. Adjust the spices if you think it is necessary to suit your taste.
- Use a medium size cookie scooper to portion out the meat mixture into a baking pan. My medium scooper portioned out a meatball that weighted 0.9 oz.
- Once you are done portioning out the meat mixture, go back and roll each portion into a meatball. Spread the meatballs out in the baking pan. Add a thin layer of water to the bottom of the pan. It will facilitate cooking and keep the meatballs moist.
- Cover the baking pan with aluminum foil. Place in the oven and bake at 350℉ for 25 - 30 min depending on your oven. You are looking for them to be cooked through out. If you are using a meat thermometer, you want them to be 165 - 170° on the inside.
- Remove the meatballs from the oven when done and transfer them to a sheet pan ( I used a pizza pan) covered with paper towels to blot away the moisture.
- Transfer the meatballs to a plate and serve as an appetizer with some tzatziki or use as an ingredient in another dish.
- Place any unused meatballs into a plastic freezer bag and store in the freezer until you need them. They freeze and reheat well.
Notes
In this recipe I used store bought panko breadcrumbs. 1/2 c of the panko crumbs were 3 pt. An equivalent amount of my homemade breadcrumbs were also 3 pt. The only advantage of using homemade crumbs over the panko would have been an increased amount of fiber from the low carb bread I use.
Nutrition
Serving: 1g | Calories: 38.1kcal | Carbohydrates: 1.2g | Protein: 4.5g | Fat: 1.5g | Saturated Fat: 0.5g | Sodium: 65mg | Fiber: 0.1g | Sugar: 0.2g
Tried this recipe?Let us know how it was!
