Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- If not using pre-riced broccoli, cut fresh broccoli into 1-inch florets.
- Pulse broccoli florets in a food processor for 30-60 seconds until they reach a rice-like consistency.
- Scrape the sides of the food processor bowl to ensure even texture.
- In a large mixing bowl, combine the ground turkey, egg, panko, riced broccoli, shredded cheese, salt, pepper, garlic powder, and onion powder.
- Use your hands to gently mix the ingredients together until just combined.
- Do not overmix to keep the meatballs tender.
- Using a meatball scoop or your hands, form the mixture into 24 golf ball-sized meatballs.
- Place the formed meatballs onto the prepared baking sheet.
- Bake for 16-18 minutes, or until the internal temperature reaches 165°F (74°C).
- For crispier edges, broil the meatballs for an additional 2-3 minutes at 500°F (260°C) after baking.
Notes
Do not overwork the meat mixture or the meatballs will become dense.
Use an internal meat thermometer to verify the 165°F temperature for safety.
For air frying, ensure you work in batches and keep the meatballs spaced out so they brown evenly.
Use parchment paper to prevent sticking and make cleanup a breeze.
Use an internal meat thermometer to verify the 165°F temperature for safety.
For air frying, ensure you work in batches and keep the meatballs spaced out so they brown evenly.
Use parchment paper to prevent sticking and make cleanup a breeze.