Name: Turkey Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g small turkey cubes; 1 onion; 2 cloves of garlic; 2 tsp. curry; 1 tsp. cumin; 1 tsp. red chili powder; Half a cup of parsley; 1 egg; Salt; Black Pepper; 50 g of breadcrumbs; 2 tbsp. olive oil

Since the 16th century, turkey has been on the tables, mostly consumed in European countries, and is used in making salads, stuffing, and meatballs. It's among the foods that protect the immune system since it contains minerals such as iron, protein, and phosphorus, which keep the heart healthy. It has an anemia-relieving effect. It also supports mental development.

If your ingredients are ready, we can start the recipe for oven-baked turkey meatballs, which is indispensable for crowded tables.

How Many Calories is 1 Serving of Turkey Meatballs?
One turkey meatball is 45 calories, and one serving is approximately 145 calories. You can add this recipe, which contains plenty of minerals, to diet lists as a portion.

Turkey Meatballs

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First, set the oven to 180 degrees. Grind the turkey meat into minced meat in a food processor.
Add grated onion, garlic, cumin, curry, pepper, and finely chopped parsley to the ground turkey and knead.
Add salt and black pepper. Add the egg and breadcrumbs and mix well. Cover and refrigerate for 20 minutes.
Pick walnut-sized pieces from the minced meat, roll them into balls, and lightly fry them in hot oil.
Place the meatballs on the oven grill and cook for another 10–15 minutes. Enjoy your meal.

Serving Suggestions

You can serve the turkey meatballs with rice pilaf and pita bread.

Expert Tips

If you do not use a food processor, then you can grind the turkey cubes twice at the butcher.
While preparing the meatballs, mix all the ingredients and knead with your hands until you get a nice consistency.
You can also use crumbled, stale bread instead of breadcrumbs.
Be sure to grate the onion and garlic you will use. Otherwise, it will suppress the flavor of the meatballs.
Let the meatballs rest for 10 minutes before cooking. Then knead and shape them again.

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