Serve this light and tasty version of Italian meatballs along with your favorite pasta or in a meatball sub.
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1 (20-ounce) package lean ground turkey
1/2 cup bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup milk
1/4 cup chopped fresh parsley
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper
2 tablespoons Land O Lakes® Butter
2 1/2 teaspoons finely chopped fresh garlic
1 (28-ounce) can crushed tomatoes
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
Heat oven to 400ºF.
Combine all meatball ingredients in bowl; mix well. Shape mixture into 24 meatballs, about 2 tablespoons each.
Melt butter in 12-inch oven-proof skillet over medium-high heat until butter until sizzling. Add 2 1/2 teaspoons garlic and 1/2 teaspoon Italian seasoning; sauté 1-2 minutes or until garlic is softened. Add meatballs; cook until browned on all sides. Stir in all remaining sauce ingredients.
Place skillet into oven; bake 8-10 minutes or until meatballs are firm and cooked through.
Leftover meatballs in sauce freeze well.
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Changed to Rice instead of Pasta
Whether you make your own or get them from the frozen foods aisle, meatballs are convenient, versatile, and at home in nearly every cuisine.
When an Italian dinner is on the menu, there’s never an empty seat at the dinner table. Dishes like Italian Mac and Cheese and Spaghetti Pie offer a little twist, and the best of both worlds. Ciao!