Quick Bean and Turkey Italian Meatballs Recipe - Allrecipes.com
Quick Bean and Turkey Italian Meatballs Recipe
  • READY IN 30 mins

Quick Bean and Turkey Italian Meatballs

Recipe by  

"A lighter version of Italian meatballs that go well with pasta. Serve with spaghetti and sauce or any other pasta."

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Ingredients Edit and Save

Original recipe makes 36 meatballs Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. Mash butter beans in a large mixing bowl. Add ground turkey, egg white, onion powder, garlic powder, salt, and pepper; stir until evenly mixed. Fold bread crumbs into mixture evenly.
  2. Form the mixture into 1-inch meatballs.
  3. Heat oil in a skillet over medium heat.
  4. Cook meatballs in hot oil until browned on all sides, 5 to 7 minutes. Cover the skillet and continue cooking until meatballs are no longer pink in the center, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2013

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!

 
Most Helpful Critical Review
Jun 16, 2013

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.

 

22 Ratings

Apr 07, 2015

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.

 
Feb 09, 2014

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.

 
Apr 25, 2013

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.

 
Apr 05, 2014

I used garbanzo beans, but otherwise followed the recipe. Very good!

 
Jun 17, 2014

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.

 
Jun 09, 2014

My family loved this recipe! I didn't have butter beans so I used navy beans and my daughter has celiac disease(no gluten) so I left out the bread crumbs but substituted oatmeal. Will be adding this to the dinner rotation for sure!!!!

 

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Nutrition

  • Calories
  • 126 kcal
  • 6%
  • Carbohydrates
  • 8.1 g
  • 3%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 340 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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