Turkey oatmeal meatballs
Discover a healthy and convenient meal option with our Turkey Oatmeal Meatballs! Made with lean ground turkey, multi-grain oatmeal, and a hint of olive oil, these tender meatballs are perfect for meal prepping. Packed with protein and fiber, they're seasoned to perfection with a touch of salt and black pepper. Ideal for busy weeknights, this easy recipe ensures you have delicious, nutritious meatballs ready whenever you need them. Try them baked or pan-fried for a wholesome, satisfying dish!
- 19 Apr 2025
- Cook time 20 min
- Prep time 15 min
- 6 Servings
- 6 Ingredients
These Turkey Oatmeal Meatballs are a perfect meal prep solution for busy schedules. Made with ground turkey, multi-grain oatmeal, and seasoned with simple spices, these meatballs are both healthy and delicious. They can be enjoyed with a variety of dishes, making them a versatile addition to your weekly menu.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C) to prepare for baking the meatballs.
- In a large mixing bowl, combine the ground turkey, multi-grain oatmeal, and egg yolks.
- Add the salt and black pepper to the bowl. Mix all ingredients thoroughly using your hands or a spatula until well incorporated.
- Using your hands, shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. Make sure they are all similar in size to ensure even cooking.
- You should be able to make approximately 20-24 meatballs, depending on the size.
- Drizzle a baking sheet with the olive oil to prevent the meatballs from sticking. You can use a pastry brush to spread the oil evenly if desired.
- Arrange the meatballs on the baking sheet, ensuring they are slightly spaced apart so they cook evenly.
- Place the baking sheet in the preheated oven.
- Bake the meatballs for 20-25 minutes, or until they are golden brown and cooked through. To check, make sure the internal temperature of the meatballs reaches 165°F (74°C) using a meat thermometer.
- Once baked, remove the meatballs from the oven and let them cool slightly on the baking sheet.
- For make-ahead storage, let the meatballs cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- When ready to serve, reheat the meatballs in a microwave, oven, or simmer them in your favorite sauce until they are heated through.
- Enjoy the meatballs on their own, over pasta, rice, or as a part of your favorite dishes.
Tips:
- Use a food processor to finely grind the oatmeal for a smoother meatball texture.
- If the mixture feels too wet, add a little more oatmeal to help bind the meatballs.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Portion the meatballs using a cookie scoop or tablespoon to ensure even cooking.
- For added flavor, consider adding chopped fresh herbs or garlic to the mixture.
- Make a large batch and freeze the extra meatballs for quick future meals. Simply reheat them in the oven or microwave.
Cooking turkey oatmeal meatballs is an excellent way to prepare nutritious and tasty meals ahead of time. With just a few simple steps, you can ensure you have a healthy protein option ready for any meal. Enjoy these meatballs on their own, with pasta, or as a protein-packed salad topping.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 190kcal | 9% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 3.29g | 1% |
| Fiber 0.54g | 1% |
| Sugar 0.14g | 0% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.91g | 10% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 110mg | 19% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 7mg | 43% |
| Vitamin B6 0.51mg | 30% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 1.13ug | 47% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.43mg | 3% |
| Vitamin K 0.28ug | 0% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.14mg | 15% |
| Iron, Fe 1.44mg | 13% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 240mg | 7% |
| Selenium, Se 27ug | 51% |
| Sodium, Na 140mg | 9% |
| Zinc, Zn 2.64mg | 24% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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