Appetizer/Small Plates Entrées

Turkey Meatballs

These versatile, better-for-you meatballs work as an appetizer, shareable, sandwich filling, or an entrée over sautéed spinach and onions, rice, or pasta.
  • 0:35 TIME
  • 71 Portions
  • 520 calories



White bread27 oz
Milk72 fl oz
Turkey, ground18 lb
Parsley, fresh, minced0.5 oz
Rosemary, fresh, minced1.8 oz
White onions, small diced21.6 oz
Garlic, fresh, minced1.8 oz
Parmesan cheese, grated30.6 oz
Black pepper, cracked3.6 oz
Kosher salt1.8 oz
Eggs, whole32 oz
Trio Turkey Gravy Mix, hot142 oz



  1. Preheat oven to 350°F.
  2. In large mixing bowl, combine bread and milk; soak 5 minutes. Squeeze out excess milk.
  3. In large electric mixer fitted with the paddle attachment, combine bread mixture, turkey, parsley, rosemary, onions, garlic, cheese, pepper, salt, and egg; mix until well-blended.
  4. Use a #20 (2 oz) scoop and portion turkey mixture into meatballs.
  5. In sauté pan over medium heat, brown meatballs on all sides. Once browned, transfer meatballs to a full sheet pan and place in preheated oven; bake 6 minutes, or until center reaches 160˚F.
  6. Ladle 2 oz Turkey Gravy over 3 meatballs.

Serving Suggestion/Variation: Serve meatballs over a bed of steamed spinach and caramelized onions.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy520 kcal
Protein32 g
Fats, total19 g
Carbohydrate, total53 g
Sugars, total4 g
Fats, saturated7 g
Fiber, total dietary1 g
Sodium2282 mg
Calcium248 mg
Cholesterol145 mg
Iron3 mg
Vitamin C2 mg
Vitamin D17 IU