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Turkey-Veggie Meatballs with Panko Crust


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Turkey-Veggie Meatballs with Panko Crust


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Turkey-Veggie Meatballs with Panko Crust

I like to add veggies to the main dish instead of as a side to ensure that kids will eat them. In this recipe I add a lot of veggies to meatballs and everyone loves them.


  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min


4 Servings


  • 20 ounces ground turkey
  • 1 small onion, finely chopped
  • 1 medium carrot, grated
  • 1/2 cup finely chopped spinach
  • 2 large eggs
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup bread crumbs
  • salt and freshly ground black pepper to taste
  • 1 cup Panko


Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper (or use a lightly oiled cookie sheet). Place the turkey, onion, carrot, spinach, eggs, parsley, bread crumbs and salt and pepper to taste in a large bowl. Gently mix the ingredients to distribute them evenly. Shape the mixture into meatballs about 1-1/2 inches in diameter. Roll the meatballs in the Panko. Place the meatballs onto the prepared cookie sheet. Bake for 18-20 minutes or until cooked through.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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