These savory turkey meatballs are perfect for anyone avoiding eggs but still craving a tasty, protein-packed meal. They’re easy to make and pair wonderfully with your favorite sauce or pasta for a comforting dinner.
Start by preheating your oven to 350°F (175°C). In a saucepan, bring some water and rice to a boil. Once boiling, stir in butter, salt, pepper, poultry seasoning, garlic powder, and onion powder. Turn the heat down to medium-low, cover the pot, and let it simmer until the rice is tender and all the water is absorbed—this usually takes about 20 to 25 minutes. Give it a bit of time to cool down so it’s easier to handle, around 10 to 15 minutes.
Next, mix the cooled rice with the ground turkey in a bowl until everything is well combined. Shape the mixture into meatballs about the size of golf balls and place them on a cookie sheet—no need to grease it. Pop them in the oven and bake for around 45 minutes, or until the meatballs are cooked through and no longer pink in the middle.
- Make sure not to overmix the meat mixture to keep the meatballs tender.
- Use a baking sheet lined with parchment paper for easy cleanup.
- Brown the meatballs in a pan before baking to add extra flavor and color.
These meatballs are perfect for those avoiding eggs without sacrificing flavor or texture. They stay moist and tender thanks to simple ingredients that bind everything together naturally. Plus, they make a great protein-packed meal for any day of the week.
Serve these meatballs with a side of marinara sauce and spaghetti for a classic meal. They also pair well with mashed potatoes or a fresh green salad for a lighter option. Try them as a protein addition to sandwiches or wraps too.
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them on a baking sheet, then transfer to a freezer bag and keep for up to 3 months. Reheat gently to maintain their moisture.
