These baked turkey meatballs are loaded with herbs and surprisingly, mushrooms, to make them a little healthier. I kind of stole this recipe from my mom, who urged me that you can’t put enough dried herbs in these turkey meatballs. The first time I made them I didn’t put nearly enough parsley. I was wondering why they lacked a little in flavor. She knew what she was talking about because they turned out much better the second time.
I still wasn’t completely satisfied, though. I had used dried basil the first couple times because I thought meatballs are Italian, so basil should go great. My third time making them I used dried mint instead and it made such a difference. I’m not going to lie, I’ve never really been a fan of dried basil anyways. I just find it has such a different flavor than fresh basil. Trust me, the dried mint works best in these turkey meatballs.
You’re probably wondering why I used minced mushrooms in this turkey meatball recipe. Ground turkey is leaner than ground beef so I needed to add some moisture. The mushrooms add moisture and help hold the meatballs together without having to use breadcrumbs. There are also eggs which add moisture and help hold them together as well.
There are two keys to this recipe. One, form small ping pong sized meatballs so they cook very quickly. The beauty of these meatballs is that they’re easy to prepare and quick to cook. Two, baking them at a very high temperature, 425 F to be exact. You shouldn’t even need to flip them because they cook quickly enough.
I originally created these baked turkey meatballs as an appetizer to dip into Bill’s recipe for Loaded Tzatziki. You should definitely try that if you love tzatziki. If that doesn’t float your boat then we have a healthy new way to use them. Try them with Bill’s new recipe for Baked Zucchini Noodles! Spiralizing the zucchini and baking it quickly on a sheet pan with a little extra virgin olive oil is a delicious base for these meatballs. Use some of your favorite jarred spaghetti sauce to bring it all together. Such an easy and healthy meal!
George studied International Business in Greece in 2015 for three semesters. His family is from the island of Crete, and he lived with them for a whole summer. During that time, he started working for Mediterranean Living and contributing his firsthand experiences of the traditional Cretan diet. He learned fluent Greek along the way, being fully immersed in a traditional Cretan village. He is since graduated with a business degree from Worcester State University. George loves language and traveling, so he completed a TEFL certificate program at the Boston Language Institute in order to teach English abroad and travel the world. He currently works full-time blogging, recipe formulating, and social media marketing for Mediterranean Living. His passions include language, gardening, hiking, skateboarding, and watching sports. He dreams of living in Crete one day, after he travels the world learning as many languages and cultures as possible.