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Servings: 16 meatballs
- 1 small or medium saucepan
- 1 Large Mixing Bowl
- 1 Large Nonstick Baking Cookie Sheet
- ½ cup Almond milk (any milk will actually work)
- ½ cup old fashioned oats
- 2 - 3 Tbsp extra virgin olive oil (divided; see below)
- 1 lb Ground Turkey
- 1 large egg
- ½ tsp ground black pepper
- ⅛ tsp ground nutmeg
- ½ tsp Dash Garlic and Herb seasoning
- salt (to taste; very optional)
- Preheat your oven to 450°F. Drizzle and lightly rub to coat 1 - 2 Tbsp olive oil over a rimmed baking sheet.
- In your saucepan, combine milk and oats and cook over medium heat until the milk is very hot, but you don't want it to boil. Reduce the heat and simmer until your mixture is the consistency of oatmeal; about 3 - 5 minutes. Remove from heat and let cool for 5 minutes.
- While that's cooling, in your large mixing bowl, add your turkey, 1 Tbsp olive oil, egg, seasonings, and cooled oatmeal mixture. With gloved hands, lightly mix all of the ingredients in the bowl until well combined, being careful not to overmix.
- Shape your meatballs as small or as large as you'd like them, which will change the amount you get from this recipe. But, going with a golf ball size provides an average of 16 meatballs like we created!
- Position your meatballs on the prepared baking sheet and bake for a total of 30 minutes, turning them halfway through at 15 minutes. Once cooked all the way through and golden brown on the outside, you're ready to remove from the oven.
- Serve alone as an appetizer OR as part of a more crowd-pleasing meal. Whatever you choose, ENJOY!
*If you'd like to make them smaller, please feel free. You should get up to 28 meatballs, depending on how small you decide to go.
Tried this recipe?Let us know how it was!