15 Minutes Italian Meatballs with Ground Turkey

I’ve included some videos I found relevant and helpful. 😍

Want a tasty meal ready in just 30 minutes? These Italian meatballs with ground turkey are perfect for you! You can whip up these juicy, flavorful meatballs in only 15 minutes of prep time. The recipe makes 8 servings, great for feeding a family or meal prepping.

The meatballs mix ground turkey and chicken with onion, garlic, and spices. A creamy tomato sauce made with marinara and coconut milk adds extra flavor. Serve the meatballs over pasta or veggies for a quick weeknight dinner everyone will love.

Exact Ingredients List

Here’s what you’ll need to make these tasty Italian meatballs:

For the meatballs:

• 1 lb ground turkey
• 1 lb ground chicken (or beef)
• 1/4 cup minced onion
• 2-3 minced garlic cloves
• 1/4 cup chopped poblano pepper (optional)
• 2 tsp Italian seasoning
• 1.5 tsp salt
• 1-2 tbsp arrowroot flour

For the sauce:

• 1 jar (24 oz) marinara sauce
• 1/2 can coconut milk
• 1/4 cup chopped mushrooms

You’ll also want to have some avocado oil on hand for sautéing.

This recipe makes about 24-28 meatballs. It’s perfect for a family dinner or meal prep. You can easily freeze extras for later!

Remember, you can swap the ground chicken for beef if you prefer. The poblano pepper is optional but adds a nice flavor kick.

Instructions

• Preheat the oven to 425 F
• Finely chop the onion, garlic, poblano pepper (if using any). Heat 1 tbsp avocado oil in a pan and sauté the aromatic for about 2-3 minutes until fragrant. Set aside.
• Combine all meatball ingredients in a large mixing bowl and mix until combined well, using your hands. Roll into balls (approx. 24 – 28 meatballs for 2 lb of meat)
• Bake 13 – 15 minutes until it’s completely cooked through (no pink when cut open)
• Creamy Tomato Sauce:
• Pour a jar of your favorite marinara sauce and 1/2 cup coconut milk into a small pot
• Fold in chopped mushroom. Bring to boil then simmer until mushroom is soft
• Pour the sauce over meatballs and serve with your favorite pasta and vegetables. Enjoy!

Possible Substitutes List & Recipe Variations

You can easily switch up this recipe to suit your tastes or dietary needs. Try using all ground turkey or chicken for leaner meatballs. Ground beef or pork work great too if you want a richer flavor.

Don’t have poblano peppers? Use bell peppers or skip them entirely. Swap the onion for shallots or green onions. Garlic powder can replace fresh garlic in a pinch.

For the sauce, try alfredo instead of marinara. Use heavy cream or half-and-half if you don’t have coconut milk. Add some red pepper flakes for a spicy kick.

No arrowroot flour? Use regular flour or breadcrumbs to bind the meatballs. For gluten-free, try almond flour or crushed pork rinds.

Experiment with herbs and spices. Add basil, oregano, or red pepper flakes to the meatball mix. Throw in some grated Parmesan cheese for extra flavor.

Serve your meatballs over zucchini noodles or spaghetti squash for a low-carb option. Or stuff them into sub rolls for tasty meatball sandwiches.

Tips, Tricks & Storing

Use a cookie scoop to make evenly-sized meatballs. This helps them cook at the same rate.

Don’t overmix the meat. Mix just until ingredients are combined to keep the meatballs tender.

For extra flavor, add a pinch of dried oregano or basil to the mix.

Try baking the meatballs on a wire rack over a baking sheet. This allows fat to drip away, making them less greasy.

To store, put cooked meatballs in an airtight container in the fridge for up to 3 days.

You can freeze raw or cooked meatballs for up to 3 months. Freeze them on a baking sheet first, then transfer to a freezer bag.

To reheat, warm meatballs in sauce on the stove or bake in the oven until hot.

For a lower-carb option, serve meatballs over zucchini noodles instead of pasta.

Leftovers make great meatball subs – just add to a roll with extra sauce and cheese.