Order by midnight for Tuesday delivery!

Simple Italian Turkey Meatballs

August 29, 2019 • 0 comments

Simple Italian Turkey Meatballs
I have yet to meet someone who didn't like meatballs, and I don't think I ever will. So break out your pasture-raised eggs, because these are some of the best meatballs you have ever had, and with little amount of prep work! Plus, this is an easy recipe to source locally and scale to feed a crowd.
  • Prep Time:
  • Cook Time:
  • Servings: 8



I highly recommend using one of our three varieties of Ground Turkey Sausage: Breakfast, Italian or Five Pepper (in this recipe we used Italian Turkey Sausage.) This not only saves you the hassle of seasoning, but they will taste amazing every time. But of course, we do offer unseasoned Ground Turkey for you master chefs ;) I should also note that both our Breakfast and Italian Sausage are sugar-free!

Now let's get to the deets:

Go ahead and preheat your oven to 375 degrees.

First, in a medium-sized bowl mix the turkey sausage, parmesan, egg, and bread crumbs (these can be left out, but the meatballs will not stay together very well.)

Second, form those meatballs, place them on a lightly greased cookie sheet and bake for 20 minutes. I should say approximately 20 here because it depends on the size of your meatballs. We typically form 24 meatballs out of 1 pound of sausage, but you do you.


April makes these to go along with spaghetti, but we enjoy eating them by themselves as well!

A few things to note:

  • These instructions could also be followed for Ground Chicken, Pork, or Beef; don't be afraid to try them all. Let us know what you prefer!
  • Consider this recipe more of a suggestion and less of a law. Leave the bread crumbs out and add more parmesan...or make bigger meatballs and cook for a few extra minutes... Start with the recipe, then have fun with it and figure out what you like best!

And of course, this recipe is best when using fresh eggs from happy, pasture-raised hens.

{Recipe credit to April Lewie (@JeezLewiez)}

    Chicken Schmaltz
    October 10, 2018 • 0 comments