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Italian Turkey Meatballs with Balsamic Roasted Cherry Tomatoes and Brussel Sprouts

19 Feb


My search for the perfect meatball recipe has come to an end. After an arduous journey (not really)  I can safely say that this is the one. And turkey at that. Colour me surprised.

Very juicy, very flavourful, lovely texture and extremely light. Perfection.

I served these babies on a bed of brown rice with a homemade tomato sauce and balsamic roasted brussel sprouts and cherry tomatoes. Over all a pretty healthy meal, and couldn’t be easier.

Italian Turkey Meatballs
(30 minutes) (makes approx 16 meatballs)

  • 1 package lean ground turkey (approx 1 lb)
  • 1/4 cup Parmesan cheese
  • 2/3 cup panko (or traditional breadcrumbs)
  • 1/4 cup tomato sauce
  • 2 eggs
  • 2 teaspoons dried parsley
  • 2 teaspoons dried garlic powder
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons dried rosemary
  • 1 teaspoon dry mustard
  • 1 teaspoon dried chillies
  • 1 teaspoon salt
  • Splash balsamic vinegar (approx 2 teaspoons)

1) preheat oven to 400. In large bowl, assemble all ingredients and mix well.
2) Form into small round meatballs (makes about 16) and place on baking rack
3) Bake 15-20 minutes, until no longer pink in the middle.


I roasted the tomatoes and brussle sprouts simultaneously, although they needed about 25-30 minutes at 400. I covered generously with olive oil and some sea salt. Half way through roasting I drizzled on some balsamic and sprinkled with a bit of brown sugar and returned to the oven. I broiled them for the last 5 minutes to give the sprouts a bit more colour.

They turned out to be a perfect addition to the dish. The textures worked well with the meatballs, as the sprouts were basically melt-in-your-mouth soft.


I made a simple tomato sauce by sautéing 3 cloves of garlic in olive oil along with 2 teaspoons of fennel seeds and diced red pepper. Once soft, I added crushed tomatoes and seasoned with salt, pepper, brown sugar and some dried chillies and a splash of balsamic. I made the sauce first, and added a 1/4 cup to the meatball mixture before baking.

I layered the sauce over the rice and topped with the meatballs, which I covered with more sauce and the roasted vegetable. I topped it all off with fresh basil and grated Parmesan cheese.


I was thrilled with this recipe. I hope you try it out. Let me know if you do!


Immy May

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