Mini Turkey Meatloaf Balls
Feel free to take this Mini Turkey Meatloaf Balls recipe and make up your own cheesy and tasty treat.
Equipment
Large mixing bowl
Rimmed baking sheet (half sheet pan)
Parchment paper or aluminium foil
Shallow bowl (for soaking bread)
Instant-read thermometer
Non-stick cooking spray
Ingredients
1 pound ground turkey - white meat, about 450g; also called minced turkey
2 large eggs
2 tablespoons white onion - grated, about 20g- ¼ cup white onion - finely diced, about 40g
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons ground black pepper - reduce to ½ teaspoon for a milder flavour- 4 strips turkey bacon - diced
½ cup cheddar cheese - shredded, about 55g- 2 slices whole-wheat bread
½ cup low-fat milk - 120ml
½ cup ketchup - low-sugar, 120ml- 1 teaspoon non-stick cooking spray - for lining the baking sheet if using foil instead of parchment
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- Put the ground turkey into a large bowl. Add the eggs, grated onion, diced onion, garlic powder, salt, black pepper, diced (raw) turkey bacon and cheese.1 pound ground turkey, 2 large eggs, 2 tablespoons white onion, ¼ cup white onion, 1 teaspoon garlic powder, 1 teaspoon salt, 2 teaspoons ground black pepper, 4 strips turkey bacon, ½ cup cheddar cheese
- Pour the milk into a shallow bowl. Dip each slice of bread into the milk and press down gently, soaking for about 30 seconds per side until the bread is completely soft and saturated. Tear the soaked bread into small pieces and add to the bowl with the ground turkey.2 slices whole-wheat bread, ½ cup low-fat milk
- Using your hands, gently mix all of the ingredients together until just combined — stop as soon as you can no longer see streaks of egg or dry bread. Overworking the mixture will make the meatloaf balls tough and rubbery.
- Cover a baking sheet with parchment paper or foil sprayed with non-stick spray.1 teaspoon non-stick cooking spray
- Form 7 mini meatloaves and place them onto the lined cookie sheet.
- Bake at 350°F / 175°C (180°C fan-forced) for 35–40 minutes, or until an instant-read thermometer inserted into the centre of the thickest ball reads 165°F / 74°C. After 30 minutes of baking, remove the sheet pan briefly and brush or spoon low-sugar ketchup over the top of each meatloaf ball (optional), then return to the oven for the remaining time.½ cup ketchup
Notes
Storage: Refrigerate cooked meatloaf balls in an airtight container for up to 4 days. Freeze in a single layer on a sheet pan for 1 hour, then transfer to a zip-lock bag for up to 3 months.
Make-Ahead: Mix the meatloaf mixture up to 24 hours in advance and refrigerate covered. Shape and bake when ready.
Substitutions: Swap cheddar for pepper jack or mozzarella. Use regular bacon in place of turkey bacon for richer flavour. Gluten-free bread works as a 1:1 swap for the whole-wheat.
Reheating: From the fridge, microwave on medium power for 90 seconds or warm in a 325°F / 163°C oven for 10 minutes loosely covered with foil. From frozen, thaw overnight in the fridge first.
Pro Tip: Let the bread soak in the milk for a full 30 seconds per side — a quick dip won't absorb enough moisture, and the soaked bread is what keeps lean turkey from drying out.
Heat Adjustment: This recipe uses 2 teaspoons of ground black pepper, which produces a noticeably peppery flavour. Reduce to ½ teaspoon for a milder taste.
Nutrition
Serving: 1servingCalories: 185kcalCarbohydrates: 11gProtein: 21gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 98mgSodium: 651mgPotassium: 340mgFiber: 1gSugar: 5gVitamin A: 299IUVitamin C: 1mgCalcium: 109mgIron: 1mg
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