Low Fat Oven-Baked Italian Meatballs
Savor the classic flavors of Italy with a healthy twist in these Low Fat Oven-Baked Italian Meatballs! Made with lean ground turkey, whole wheat breadcrumbs, and egg whites, these tender, protein-packed meatballs are a guilt-free option for anyone craving a hearty meal. Fresh parsley, Parmesan cheese, garlic, and aromatic Italian herbs like oregano and basil infuse each bite with authentic Mediterranean flavors. Baked to golden perfection in just 25 minutes, they’re a lighter alternative to traditional pan-fried meatballs without compromising on taste. Perfect for a quick weeknight dinner, these versatile meatballs pair beautifully with spaghetti, a crusty sandwich, or a wholesome salad. A simple, family-friendly recipe designed to satisfy both your palate and your healthy lifestyle goals!
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Recipe Information
Ingredients
- 1 pound Lean ground turkey
- 0.5 cup Whole wheat breadcrumbs
- 2 large Egg whites
- 0.25 cup Grated Parmesan cheese
- 0.5 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 as needed Olive oil spray
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly spray with olive oil.
In a large mixing bowl, combine ground turkey, breadcrumbs, egg whites, Parmesan cheese, chopped onion, minced garlic, chopped parsley, dried oregano, dried basil, salt, and black pepper.
Use your hands to mix the ingredients together until well combined, making sure not to overwork the mixture to keep the meatballs tender.
With clean hands, form the mixture into about 20 meatballs, each approximately 1.5 inches in diameter, and place them evenly spaced on the prepared baking sheet.
Lightly spray the tops of the meatballs with olive oil to help them brown and prevent sticking.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden on the outside. An instant-read thermometer should register 165°F (74°C) in the center of the meatballs.
Remove from the oven and let them cool slightly before serving them. They can be enjoyed on their own, atop spaghetti, or in a sandwich.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2351 mg | 102% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 5.8 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1958 mg | 42% | |
*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.
