Heart-Healthy Classic Homemade Meatballs
Indulge in a wholesome twist on a family favorite with these **Heart-Healthy Classic Homemade Meatballs**! Made with lean ground turkey, fiber-rich rolled oats, and flavored with a medley of savory herbs like oregano, basil, and fresh parsley, these meatballs are both nutritious and delicious. Soaked oats replace breadcrumbs for added moisture and almond milk adds a dairy-free creamy touch, all while keeping the dish low-fat. Gently browned and baked with low-sodium marinara sauce, these meatballs strike the perfect balance of tender texture and bold flavor. Ready in under an hour, they’re a satisfying and heart-conscious dinner option the whole family will love. Perfect for serving over whole-grain pasta, zoodles, or alongside roasted vegetables for a guilt-free comfort food experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams lean ground turkey
- 50 grams rolled oats
- 60 ml unsweetened almond milk
- 1 large egg
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 500 ml marinara sauce (low-sodium)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine the rolled oats and almond milk. Let them soak for 5 minutes until softened.
In a large mixing bowl, combine the ground turkey, soaked oats, egg, soy sauce, garlic powder, onion powder, oregano, basil, parsley, and black pepper.
Mix the ingredients gently by hand until just combined. Do not overmix to avoid tough meatballs.
Shape the mixture into 16 equal-sized meatballs, about 1.5 inches in diameter.
In a large ovenproof skillet, heat the olive oil over medium heat.
Add the meatballs to the skillet, cooking in batches if necessary, and brown on all sides, about 5 minutes total per batch.
Once all meatballs are browned, carefully pour the marinara sauce over the meatballs in the skillet.
Transfer the skillet to the oven and bake for 20-25 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F or 74°C).
Serve the meatballs hot, spooning some sauce over them and garnishing with additional parsley if desired.
Nutrition Facts
Calories |
1109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 0.5 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 307 mg | 24% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1567 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
