Growing up in an Italian family household, I have eaten my share of Italian meatballs. When the ingredients of a basic meatball are broken down, there are many options to make them healthier without sacrificing all of the taste.

By: Tom Nobili

Substituting healthier options such as Ezekial bread in place of breadcrumbs can produce the same texture without all of the sodium and other ingredients in bread that health-conscious people try to avoid.

I buy the no sodium version and add my own low-to-no sodium seasonings to create an ingredient that gives Italian breadcrumbs a run for their money!

If you don’t have Ezekial bread, you can substitute it with a half cup of Panko.

Panko is also a healthy option, and the same seasonings can be added to it for a successful meatball.  The best part of these meatballs is they are much lower in calories and fat than regular Italian meatballs.

Baked Turkey Meatballs Recipe

1 lb – Lean ground turkey (at least 93% lean)
2 Slices – Ezekial Bread lightly toasted & chopped fine (or ½ cup panko)
1 – Egg
1 tsp – Italian seasoning
1 tsp – Granulated garlic (or garlic powder)
1 tsp – Parsley flakes
1 tsp – Onion powder
2 tsp – Grated Parmesean
Black Pepper to taste

• Lightly toast the Ezekial bread and chop in food processor or bullet until fine.
• Place breadcrumbs in a bowl and add seasoning.
• Place meat in a bowl, add egg and sprinkle a little bit of pepper.
• Add breadcrumb mixture.
• Mix meat and breadcrumbs well.
• Roll into 1 oz meatballs.
• Place on cookie sheet and bake on 350 degrees for 20 minutes.
• Serve with a light, low sodium marinara.

Makes approximately 16 to 20 meatballs.