Mini Turkey Meatballs

In an effort to share healthy, easy, homemade recipes, you'll notice that most of my dishes that I share our either baked, grilled, or dry seared in a pan. But what about utilizing your microwave to create healthy meals at home?

Growing up, my grandma was known for her knowledge and use of the microwave. In fact, she once taught classes at her local university about using the microwave, and even has her own cookbook devoted towards microwave dishes.

Using her as my inspiration, I decided I needed to make my recipes even more versatile. Maybe it's in the middle of the summer and you don't want to turn on your oven and overheat your house. Maybe your oven is on the fritz (been there, done that, and had to be creative for 6 straight months before I could replace it). Or maybe you don't want to stand over a hot stove. Whatever it is, you'll love how easy and tasty this dish is. 

Mini Turkey Meatballs

(Baked or Microwaved)

32 oz ground turkey (can substitute chicken or beef)

46 whole grain saline crackers (1 sleeve)

2 large whole eggs

7.4 oz tomato sauce

BAKED

1. Preheat oven to 400°. And line a baking sheet with foil or parchment paper. 

2. Crush crackers (do so either by hand or in a food processor). In a mixing bowl add crushed crackers, ground turkey, eggs, and tomato sauce. Thoroughly mix by hand or with a spoon (I like to get my gloved-hands in it to mix). 

3. Portion out meatball mixture into 1-Tablespoon size portions (I use a cookie scoop).  If not using a scoop, shape the meat into round balls. Place each meatball on the lined baking sheet leaving a small space in between. 

4. Bake for 16 minutes (meatballs will be golden brown). 

Serve and enjoy. 

Yields 77 meatballs (11 servings; 7 meatballs per serving)

You know I love finding a deal. Walmart will mark down meats that are a day or 2 away from their sell-by date. There's nothing wrong with the meat, they just need to reduce it to get it sold. When I find it, and the meat looks fresh, I buy all that I can. I use what I need and freeze the rest. 

These go together so fast and easy! It's one of my go-to dishes. 

Ready to pop in the oven. 

MICROWAVE*

1. Prepare as mentioned above, except

•don't preheat your oven. 

•you don't need a cookie sheet or foil/parchment paper. 

•YOU DO NEED:

-square, glass baking dish

-plastic wrap

2. Scoop meatball mixture into 1-Tablespoon size portions, and place in baking dish, ensuring meatball aren't touching (you can fit 12-16 meatballs in a 8"x8" dish). Cover dish with plastic wrap. 

3. Microwave on 50% Power for 8 minutes. 

Serve and enjoy.

*I recommend if you plan to use the microwave method that you cut the recipe in half. Otherwise, it will take you 5 batches in the Microwave to cook all your meatballs. 

Sealed and ready for the microwave. Covering the dish will keep these meatballs moist and tender. 

Well...hmph. Not everything can go perfectly smooth. I wanted to toast some buns so the kids could have added texture for their meatball subs. Nothing a butter knife can't fix. Added step of scrapping the char off the buns. Oh well. I always say, "It's not burned...it's just more flavor."

So, how do the two cooking methods compare? Taste, moisture, and tenderness were identical. Really, the only difference is that the baked meatballs do have a firmer outer texture. Both were visually pleasing with a golden-brown color. 

Of course, I want you to have the numbers and nutritional facts. One serving is 7 mini meatballs. Eat them on there own, or make them the star of a dish. My husband just came in from work, and ate them cold out of the fridge and loved them. 

The kids wanted Meatball Subs. After scraping the buns, I added a serving of meatballs to the bun, topped with 1/2 C Newman's Own marinara sauce, and about a tablespoon of shredded mozzarella cheese. The heat from the sauce melted the cheese nicely (because I sure wasn't about to put the subs back under the broiler). 

Personally, I decided to skip the bun and cheese. I had the meatballs served over marinara sauce with a big side of steamed cauliflower and broccoli. While I wanted the bun, we ate this for dinner, and I've been trying to taper my carb intake as the day nears an end. 

If you give either method of this recipe a try, I'd love to hear your thoughts. 

Please comment below. And remember to 

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One more thing...

You'll notice I made no mention of seasoning added to the meatball mixture. I chose not to add salt because the crackers add plenty as it is. I did, however, add fresh cracked black pepper. Depending on how you want to serve these will determine your choice of seasoning. 

•Maybe you want to go Italian, and add garlic powder, thyme, and oregano. 

•Maybe you want to add southwestern flare with onion powder, cumin, chile powder, and Mexican oregano. 

•Maybe you're in the mood for Asian flavors. Add ground or fresh ginger, sesame seeds, chile pepper flakes, and garlic powder.