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Italian Turkey Meatballs

Melt Organic Buttery Spread

"These lean meatballs are filled with the flavors of Italy with fresh herbs, parmesan cheese, and seasoned bread crumbs."
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servings 188 cals
Original recipe yields 8 servings (30 meatballs)


  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat the oven to 400 degrees.
  2. Combine all the ingredients together except for the Melt(R); stir well in a bowl. Form around 30 balls out of the mixture. Put them on a broiler pan coated with the melted Melt. Bake around 15 minutes or until a cut meatball shows no pink inside. Serve with pasta and sauce or place on a sandwich.

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Read all reviews 138
  1. 190 Ratings

Most helpful positive review

These are excellent. I made them generally as written, but with the following minor changes: used Panko bread crumbs instead of italian (only because I didn't have Italian on hand), used chopp...

Most helpful critical review

These were just OK. I followed the recipe exactly. Just wasn't impressed. I would not make them again. The parsley made the meatballs a little strong for my taste. I don't waste food so I'll...

Most helpful
Most positive
Least positive

These are excellent. I made them generally as written, but with the following minor changes: used Panko bread crumbs instead of italian (only because I didn't have Italian on hand), used chopp...

These were the best turkey meatballs I've ever made. I used the fresh oregano, rosemary, and parsley, and I think that made a big difference. I also cut down the crushed red pepper to 1/4 teas...

Used jarred spaghetti sauce instead of tomato sauce, grated vs. shredded parm, and proportional dried parsley, ground rosemary and a little less fresh oregano per other reviewer's recommendation...

Loved this! I actually became a member of All Recipes just to rate it! I did, unfortunately, have to make some changes based on what was in my kitchen. Plus, I took some advice from Michelle ...

This was a great recipe and easy to make! I substituted grated parmesan for shredded and would recommend a little less oregano next time around. But they were AMAZING! Great addition to almost a...

The meatballs were very flavorful with the tomato sauce and herbs. I omitted the Parmesan cheese and Melt® Organic Buttery Spread because of my dairy allergy. The meatballs were a little dry wit...

Loved these meatballs. They turned out great and my husband didn"t know they were turkey. He"s used to beef and he liked them. I will definitely make these often. Thanks!

Made these just as recipe instructed minus the Melt. Excellent meatballs. Dropped temp just tad while cooking to 385° and cooked until internal temp of 180-190 was reached, about 30min. Kids ...

Very easy and very good! This was my first attempt at meatballs. I didn't have bread crumbs so I crushed cheese and garlic croutons in the blender. I also used dry parsley, oregano, & rosemary...