Meatballs? You can?t do wrong!
Light and cheesy (yes that?s possible), loaded with flavors, those meatballs are a real crowd pleaser.
There?s a little bit of prep involved but you can do it all the day before and just assemble the meatballs the day of.
Those meatballs freeze really well, and I love the make a huge batch of bite size ?mini? balls for the kids and freeze them. When I have one of those days when I have nothing ready for lunch, they come super handy!

Good for lunch boxes?Yes! In a thermos.
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Servings Prep Time Cook Time Difficulty
4
people
20
mn
30
mn
Easy
Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time Cook Time Difficulty
4
people
20
mn
30
mn
Easy
Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
What you need
Units: Servings: people
How it's made
  1. Preheat the oven to a 350?. Line a baking sheet pan and lightly spray some oil ( or brush some oil) to help the meatballs to not to stick to the paper.
  2. Render the diced pancetta in a small frying pan. Discard the melted fat. If the pieces of pancetta are too big, give it an extra chop.
  3. Add all of those ingredients in a large bowl and mix with the turkey. Add the salt, panko, egg and shredded parmesan, keep mixing. Form the meatballs, whichever size you prefer. I like them about 2 inches wide, but you can make them bite size for the kids.
  4. Bake for 30mn, check for doneness at 25mn. If smaller meatballs, cook for about 20 mn and check. (to check cut on meatball in two, they will look undone when they actually are ready!)
Recipe Notes

Yes, I know, lots of prep and ingredients involved in this one, but believe me it's WORTH it!

Share this Recipe
What you need
Units: Servings: people
How it's made
  1. Preheat the oven to a 350?. Line a baking sheet pan and lightly spray some oil ( or brush some oil) to help the meatballs to not to stick to the paper.
  2. Render the diced pancetta in a small frying pan. Discard the melted fat. If the pieces of pancetta are too big, give it an extra chop.
  3. Add all of those ingredients in a large bowl and mix with the turkey. Add the salt, panko, egg and shredded parmesan, keep mixing. Form the meatballs, whichever size you prefer. I like them about 2 inches wide, but you can make them bite size for the kids.
  4. Bake for 30mn, check for doneness at 25mn. If smaller meatballs, cook for about 20 mn and check. (to check cut on meatball in two, they will look undone when they actually are ready!)
Recipe Notes

Yes, I know, lots of prep and ingredients involved in this one, but believe me it's WORTH it!

Share this Recipe