Peppery Turkey-Rosemary Meatballs – a delicious recipe with ground turkey, breadcrumbs from, eggs, milk, freshly ground black pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["Preheat oven to 375. Take out a 9 x 13 baking pan. Get all your ingredients ready!", "In a large bowl, mix all ingredients with your hands until everything looks evenly distributed in the turkey.", "Shape mixture into meatballs about 2"" in diameter and place on 9 x 13 pan. You should get about 18 meatballs.", "Bake for 20-30 minutes. Check the meatballs often so they don't get too dry. Higher fat turkey takes longer to cook. I usually take kitchen shears, clip open a meatball about halfway down, and check if it is still pink.", "Once done, cool for 10 minutes and enjoy on a meatball sandwich or however you like to eat your meatballs. These also keep frozen for several months, or in the fridge for a week."]
753
kcal
Calories
29
g
Fat
56
g
Carbs
67
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pounds ground turkey, 2 1/4 cups breadcrumbs from stale bread, 2 eggs, lightly beaten, 1/4 cup milk, and more.
Yes, Peppery Turkey-Rosemary Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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