Organic Emily

Turkey Meatballs

Spaghetti and Turkey MeatballsThese meatballs are deliciously full of flavor and could be made for soup or sandwiches too!


Parchment paper or greased foil

3 large eggs

1/2 cup whole milk

1 tablespoon minced garlic

2 tablespoons Italian seasoning ( I like McCormick brand)

2 teaspoons sea salt

1 teaspoon fresh ground black pepper

1/2 teaspoon red pepper flakes

1 1/2 cups grated Parmesan

1 cup bread crumbs (make you own with a blender and good bread)

1 1/2 – 2 pounds ground turkey

Preheat oven to 400 degrees.  Line baking sheet with parchment or greased foil.  In a large bowl mix all ingredients together with a wooden spoon or hands if needed.  Gently form 2-inch size meatballs and arrange on sheet so they don’t touch each other.   Bake the meatballs for 30 minutes or until the center registers at 160 degrees on a meat thermometer.  Serve immediately with your favorite spaghetti, soup or sandwich recipe.  These can also be made ahead and kept in the fridge for up to 3 days in an airtight container or frozen for up to 3 months.


Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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