We loved these Cajun Turkey Meatballs. Turkey Meatballs are a versatile dish. The humble ball of ground meat can be a vehicle for any flavours you like. All you need are seasonings and / or sauces for them to become whatever you like. Like chicken wings, meatballs are a perfect party snack. At a party or on an appetizer tray, they tend to disappear fast. Attesting to the popularity of little balls of cooked meat.
These baked turkey meatballs are healthier than chicken wings because not only do you bake them with no added fat, but lean ground turkey is lower in fat and calories than chicken wings.They aren’t as messy as wings and there are no bones to deal with.
I don’t eat a lot of meat, but I do love me a good meatball on occasion And mild tasting turkey meatballs are my favourite, because they’re even better when baked in the oven instead of fried. These Cajun turkey meatballs are easy to make ahead of time to re heat before your party, and they taste great cold, too. Cooked meatballs also freeze well. I like to cook a big batch, freezing half for another time. Although these turkey meatballs are Cajun seasoned, unseasoned meatballs can be tossed in any sauce, like chicken wings. How about meatball night, instead of wing night? That could be a thing, could it not?
I used my own easy Cajun Seasoning Mix recipe, but you can use a packaged Cajun seasoning mix, too. My Cajun seasoning mix is pretty mild, so you it won’t be overkill when you toss the meatballs in the hot sauce at the end. They do, however, have some heat (they are Cajun, right?), so it’s nice to serve them with a cooling ranch dip.
- 1 pound lean ground turkey
- 1 egg
- 1/2 cup panko bread crumbs
- 1 small onion, diced, about 1/2 cup
- 2 tsp Cajun seasoning mix
- 1/4 cup Louisiana style hot sauce
- 3 tbsp Italian flat leaf parsley, chopped
- Pre heat oven to 400° Line a baking sheet with parchment
- In a medium bowl, mix ground turkey, egg, bread crumbs, onion, and seasoning
- Form tukey mixture into balls, about 16 balls
- Spread meatballs on baking sheet without crowding
- Bake 30 minutes, turning halfway through
- Remove from oven and in a bowl, toss meatballs with hot sauce until coated
- Arrange on a serving dish and garnish with parsley
- Serve with ranch dressing for dipping
A melon baller works well for shaping your meatballs and keeping a uniform size. Make ahead - cook meatballs and keep refrigerated until ready to serve, then reheat in a low oven until warmed through. Toss with sauce and serve. Freeze cooked meatballs in an airtight, freezer safe container or bag for up to 2 months.