Recipe by Susan Quinn
"A lighter version of Italian meatballs that go well with pasta. Serve with spaghetti and sauce or any other pasta."
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1 (15 ounce) can
butter beans, rinsed and drained
1 1/4 pounds
extra-lean ground turkey breast
egg white, beaten
Italian bread crumbs
I loved these and so did my family. I used extra lean ground chicken instead of turkey. And to my surprise I did have a can of butter beans which I have never used before in my life. I decided to "pulse" the beans through my food processor instead of mashing with a spoon because I did not want big pieces of bean skin in the meatballs. I also threw in 3 cloves of fresh garlic into the processor as well. I used a whole wheat Italian style bread crumb, added some dried parsley and some grated pecorino romano cheese for a more authentic Italian meatball taste. I baked these instead of fried and used my small cookie scoop to form the meatballs. These were so tasty and we just dipped them in some homemade marinara and ate them as is. Will def make again and its a great way to eat a leaner meatball and have that extra fiber added w/o the kids noticing. Thanks!
These were ok. I made half a recipe and may have accidentally put in a few too many beans, but the meatballs seemed a bit dry and starchy from the beans. I baked them in the oven as opposed to using the stove top, as another reviewer suggested. I served them with red sauce over linguine. It was okay, but the flavors didn't entirely gel.
Delicious! I made these as written except I baked them for 20 minutes at 400 degrees instead of cooking in a skillet. UPDATE: These freeze beautifully! I just cook a double or triple batch of them, cool them, then put into gallon size freezer bags. When we are ready for a fast dinner, I just pop out a few and either toss them into the sauce to warm back up, or put them in the microwave for a bit. I love this recipe and now always have some in my freezer.
Great turkey meatball. Usually lean turkey creates a dry meatball but this recipe solves the problem with the beans and skillet cooking. The only substitute I made were uncooked oats for bread crumbs to remove some gluten.
Very good! I didn't have butter beans so I used great northern beans. Like the other reviewer, I put the beans in the food processor and added parmesan cheese, fresh herbs (parsley and basil), and garlic. Very tasty. My kids loved them.
I used garbanzo beans, but otherwise followed the recipe. Very good!
Great recipe! I used cannellini beans and food processed like others, also added finely diced onion since I had no powder and some parm cheese. I was very skeptical looking at the mix since I've never made a "healthy meatball" before but I had a back up plan so I continued and was not disappointed. The meatballs were moist and delicious! My hubby is taking the leftovers for lunch today, he raved over them! They are more filling than the average meatball so dinner can go a little further with these also. Made with rice and gravy, next time I think I'll try with red sauce. Eating healthier wouldn't be so scary if there were more recipes like this one! Thanks!
This recipe is fantastic and a "do-over" in our family! My kids loved it. I used crackers because I didn't have bread crumbs. I also used great northern beans because I didn't have butter beans. I opted to cook in olive oil on the stove and the flavor added so much to the recipe. It also made the meatballs very moist.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Bean and Turkey Italian Meatballs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 45
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