Mediterranean Baked Turkey Meatballs
These Mediterranean Baked Turkey Meatballs are bursting with flavor! A healthy twist on a classic, perfect for any meal.
Servings: 4 servings
Ingredients
- 1 lb ground turkey
- 2 Tbsp avocado oil
- ½ cup sun-dried tomatoes finely chopped
- 3 Tbsp kalamata olives finely chopped
- 2 large cloves garlic minced
- ½ cup feta cheese crumbles
- ½ cup fresh basil chopped
- 1 tsp sea salt
- ½ tsp black pepper
Instructions
- Begin by preheating your oven to 400°F (200°C). This allows the meatballs to cook evenly and develop a lovely golden color.
- Line a baking sheet with parchment paper. This will help prevent sticking and make clean-up a breeze.
- In a large mixing bowl, combine the ground turkey, sun-dried tomatoes, kalamata olives, minced garlic, feta cheese, fresh basil, sea salt, and black pepper. Drizzle the avocado oil over the mixture.
- Using your hands or a cooking spoon, gently mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.
- Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the meatballs are cooked through and slightly browned on the outside.
- Once cooked, remove the meatballs from the oven and let them cool for a few minutes. Serve them warm, garnished with additional fresh basil or feta cheese if desired.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Measuring cups and spoons
- Cooking spoon
- Oven
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freeze cooked meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
- Reheat in the oven at 350°F (175°C) until warmed through or microwave for a quicker option.