The Best Turkey Meatball Recipe
What makes this the best turkey meatball recipe? It's not just delicious, it's healthier than traditional meatballs, too! Turkey meatballs are baked instead of fried to make them lower in fat. Prune purée amps up the flavor, moisture and nutritional profile of this recipe.
Ingredients
For the Meatballs
- No-stick cooking spray
- 1 lb ground turkey
- 2/3 cup dry breadcrumbs
- 1 large egg
- 3 TBSP grated Romano or Parmesan cheese
- 2 TBSP Prune Puree
- 1 1/2 tsp Italian herb seasoning
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 to 1/2 tsp pepper
- Prepared pasta sauce and cooked spaghetti optional or Cajun Prune Barbecue Sauce (optional)
For the Cajun Prune BBQ Sauce
- 1 1/2 cups California Prune juice
- 1 cup strong brewed coffee
- 1 cup tomato sauce
- 1/2 cup corn or olive oil
- 1/2 cup finely chopped California Prunes
- 1/2 cup Worcestershire sauce
- 1/2 cup packed light brown sugar
- 1/3 cup cider vinegar
- 1 TBSP lemon juice
- 1 TBSP paprika
- 2 cloves garlic finely chopped
- 2 tsp dried rosemary
- 1 to 1 1/2 tsp ground red pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp pepper
- 1 tsp salt
- 2 bay leaves
Instructions
For the Meatballs
- Heat oven to 350°F (180C) . Lightly coat baking sheet with cooking spray; set aside. In a large bowl, combine all ingredients, mixing lightly but thoroughly. Form mixture into 20 (1 1/2-inch / 4 cm) meatballs. (For best flavor and appearance, form and cook meatballs immediately after mixing meat mixture.) Place meatballs on baking sheet; bake 18 to 22 minutes to medium (160°F or 70C) doneness, until no longer pink in centers and juices show no pink color.
- Serve Plum Good Turkey Meatballs as a main dish with your favorite pasta sauce and spaghetti or as an appetizer with Cajun Prune Barbecue Sauce for dipping.
For Prune Purée
- In a food processor container, combine 2/3 cup (4 ounces) pitted prunes and 3 tablespoons water; process on and off until finely chopped.
For the Cajun Prune BBQ Sauce
- In heavy medium saucepan, mix, then heat all ingredients over medium-high heat until hot.
- Reduce heat; simmer 1 1/4 to 1 1/2 hours or until sauce thickens, stirring occasionally.
- Remove bay leaves.
- Cool, then store, covered, in refrigerator up to 1 month.
- Use as a baste or dipping sauce for barbecued or grilled pork, beef and poultry.
Notes
Use leftover Cajun Prune BBQ Sauce on meats, sandwiches and even pizzas!
Nutrition
Calories: 850kcalCarbohydrates: 111gProtein: 35gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.03gCholesterol: 106mgSodium: 2180mgPotassium: 1682mgFiber: 10gSugar: 68gVitamin A: 2314IUVitamin C: 12mgCalcium: 235mgIron: 7mg