Tangy Turkey Meatballs
Tangy Turkey Meatballs are the perfect way to please the family for dinner and the calorie bank too.
One of my most loved recipes on this blog is for Toni’s Tangy Meatballs, so it was only natural that I adapt these using ground turkey to fit my diet a bit better.
I had to share these again with ground turkey because they are SO good! I always know that if I serve meatballs or meatloaf, my kids will eat every last drop without a fight. That is a WIN at dinner time around here. I’m not sure what I did but I hit the picky eater lottery with my children.
I tell my friends all the time I’m jealous that their kids eat without a fight…my kids not so much but with meatballs, I win! YAY!
So that means that you must make these meatballs. I opted for turkey this time as it was a bit more lean than using ground beef. The best part is these meatballs make A LOT! So, if you have a larger family they will easily feed everyone or if you do not need that many, simply freeze them.
Are you ready for dinner? Time to eat!
Happy Friday!
Ingredients
Meatballs
Sauce:
Steps
- 1
In a large bowl combine first seven ingredients, crumble beef over the mixture and mix well.
- 2
Shape the meat into 1 1/2 inch balls. Using the tablespoon measuring spoon works well to shape these.
- 3
Place in two lightly greased 13x9x2 inch baking pans.
- 4
Bake these uncovered for 30 minutes at 375*.
- 5
Remove from the oven and drain them.
- 6
Place all meatballs in one of the pans. Set Aside.
- 7
In a small saucepan bring all sauce ingredients to a boil.
- 8
Pour over the meatballs and return to the oven.
- 9
Bake these uncovered for 20 minutes or until no longer pink.
Filed under Recipes Gluten Free Main Dish
