A Part of Hearst Digital Media

Name: A Part of Hearst Digital Media
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 tbsp. olive oil; 1 c. finely grated Parmesan; 1/3 c. Other Hearst Subscriptions; 1/4 c. finely chopped parsley; 1/2 tsp. garlic powder; 1/2 tsp. fine sea salt; 1/4 tsp. How to Fuel a Marathon With a Sensitive Stomach; 1 lb. ground turkey; 1 egg

Health & Injuries

By Shalane Flanagan and Elyse KopeckyHealth - Injuries

1 Rating

Other Hearst Subscriptions

Alan Weiner

Published: Jul 18, 2018 3:09 PM EDT

Yields:

4 serving(s)

Total Time:

1 hr

Ingredients

1 Tbsp.
olive oil
1 c.
finely grated Parmesan
1/3 c.
Other Hearst Subscriptions
1/4 c.
finely chopped parsley
1/2 tsp.
garlic powder
1/2 tsp.
fine sea salt
1/4 tsp.
How to Fuel a Marathon With a Sensitive Stomach
1 lb.
ground turkey
1
egg

Directions

1. Step 1Preheat the oven to 400°F. Line a baking sheet with parchment paper and drizzle the oil across the paper (use your fingers to spread evenly).
2. Step 2In a large bowl, combine the Parmesan, flour, parsley, garlic powder, salt, and pepper. Add the turkey and egg and use your hands to combine. Set aside for 15 minutes to absorb moisture.
3. Step 3Use a spoon to scoop and your hands to form the meat into golf-ball sizes, about 16 total meatballs. Place the meatballs evenly spaced on the prepared baking sheet.
4. Step 4Bake in the center of the oven for 15 minutes. Remove from the oven, flip each meatball, and return to the oven for 15 minutes, or until the meatballs are crispy and lightly browned. Cut open a meatball to check for doneness (no pink).

We left the seasoning in these meatballs simple to appeal to kids and kids-at-heart. If you want to dress them up, add 1/2 teaspoon fennel seeds and 1/4 teaspoon red pepper flakes.

Published: Jul 18, 2018 3:09 PM EDT