Dinner, Lunch

Turkey Veggie Meatballs

  • Prep 40 mins
  • Total 1h 15 mins
  • Easy
  • Serves 4

TIP: For vegetarian meatballs, replace turkey with 1 1/2 pounds plant- based ground beef.


  • Contains Eggs
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1/2 white onion, peeled, ends trimmed, cut in half
  • 6 ounces mushrooms (cremini or white)
  • 2 cloves garlic, peeled
  • 1 tablespoon dried oregano
  • 1/4 cup fresh parsley, stems removed
  • 1 1/2 pounds ground turkey
  • 1 tablespoon mayonnaise
  • 1 large egg
  • 1/2 cup bread crumbs
  • Kosher salt, as desired
  • Ground black pepper, as desired


  • Large Bowl
  • 2 Baking Sheets
  • Parchment Paper
  • Step 1

    Preheat oven to 350°F and line 2 baking sheets with parchment paper.

  • Step 2

    Install stacked blade into the 72-ounce Pitcher. Add onion, mushroom, garlic, dried oregano and parsley to the pitcher in the order listed, then install the lid.

  • Step 3

    Select MODE, SMALL CHOP, then START/STOP. Once program is complete, press SMALL CHOP and START/STOP again.

  • Step 4

    When processing is complete, remove the lid and stacked blade from the pitcher. Empty the chopped vegetables in a large bowl and add the turkey, mayonnaise, egg, bread crumbs, kosher salt, and pepper. Combine ingredients together with a large spoon or rubber spatula.

  • Step 5

    Portion the turkey mixture into 12–14 balls and place on prepared baking sheets.

  • Step 6

    Place the baking sheets in the oven and cook for 35 minutes or until the internal temperature of the meatballs reads 165°F on an instant-read thermometer.