Recipe Thursday: turkey meatballs

I rarely eat meat, but on the choice occasions when I do; it has to be worth it. In the mood for a traditional pasta and sauce I was longing for a “ball” of some sort to complete the dish. I have yet to create a suitable vegetarian meatless meatball so it was ground turkey to the rescue. I cooked these in the sauce so they awere super moist. Aged Romano cheese give them a nice bite.

Turkey Meatballs


1 pack lean ground turkey

1 egg

1/4 cup rice milk

2 tablespoons olive oil

1/4 gf bread crumbs or crushed Rice chex cereal

1/2 cup shredded fresh romano cheese

1/3 cup grated parmasean cheese

chopped scallion and parsleySeasonings: cracked black pepper, sea salt, onion and garlic powder to taste


1. Combine ingredients in a large mixing bowl. Mix with hands, and form into 3-4 inch balls. Add to simmering sauce pan of sauce or broth cook on low until meatballs are no longer pink inside.


      • I think the Rice Chex has malt or something I can’t have but I could possibly use Corn Chex. Also I would have to substitute the cheese (my only allowed cheeses are mozarella, provolone and farmer cheese because they are not aged). I am getting ready for my allergy treatments soon so my diet will be very restricted for a about three weeks. I am going to flag the email alerting me to this post because I want to give it a good try as soon as I am able.

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