Quick Bean and Turkey Italian Meatballs

Quick Bean and Turkey Italian Meatballs

Made  times
Susan Quinn 2

"A lighter version of Italian meatballs that go well with pasta. Serve with spaghetti and sauce or any other pasta."
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30 m servings 126 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 340 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.


  • Prep

  • Cook

  • Ready In

  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).


  1. 24 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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 u...

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Least positive

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 t...

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 ...

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 ...

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), a...

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...

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 bea...

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 ...

These meatballs were delicious and so moist. The beans added an amazing flavor. I probably could have halved the recipe though because this made A LOT of meatballs.

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