Turkey Meatballs

[virgo152]

I made turkey meatballs and cooked them in the oven but they had so much fat on them. I think I'm going to put them in the pot next time.

Any suggestions

[Andy M.]

That's surprising. Turkey is very lean. What wlse did you put in them.

[virgo152]

bread crumbs, cheese, egg, and onion

[Andy M.]

Are you sure it was fat? It could have been just juices from the turkey and onion.

[virgo152]

I did cook it for 25 minutes. I wonder if it should of been cooked longer.

[Yakuta]

I use ground turkey all the time to make meatloaf and kababs (the kind made of ground turkey) and the Purdue packet says 7Grams of fat and I have never had issues with grease when I bake them.

I normally mix it with ginger, garlic, spices, herbs, egg, fresh bread crumbles and onions. I skewer them and bake them in the oven and cook them for atleast 45 minutes. They release a lot of liquid (it's liquid from the meat and onions) but that's just juices and not grease.

I believe 25 minutes for small meatballs may be sufficient but it may be juices and not grease what you are seeing being released.

[virgo152]

I probably should of cooked them longer. I made big meatballs. Thank you.

I am still learning.

[Andy M.]

virgo, another time, try browning the meatballs in a skillet then add them to the sauce to finish cooking. That way, both the meatballs and the sauce taste better.

[jennyema]

Originally Posted by Andy M.

virgo, another time, try browning the meatballs in a skillet then add them to the sauce to finish cooking. That way, both the meatballs and the sauce taste better.

I agree. Also, agree that you'll see very little grease with turkey meatballs.

[BreezyCooking]

I'm thinking you were right when you said that perhaps your meatballs might have been too large for the baking time.

I make turkey meatballs all the time & always line them up & bake them on a shallow-rimmed baking sheet @ 350 degrees for 25-30 minutes. They always come out fine & there is little to no grease. Some juices, yes; grease, no.

However, the meatballs I form are just slightly smaller than a golf ball. If you make yours larger, just bake them longer - maybe 40-45 minutes. No need to skillet-cook them first.