THE RECIPE JOURNAL · Main Course
Eggless Turkey Meatballs
These meatballs are packed with flavor and perfect for anyone looking to enjoy a delicious, hearty meal without eggs. Easy to make and great for sharing, they’re sure to become a family favorite in no time.
FROM THE KITCHEN • Eggless Turkey Meatballs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). In a saucepan, bring some water and rice to a boil. Once boiling, stir in the butter, salt, pepper, poultry seasoning, garlic powder, and onion powder. Turn the heat down to medium-low, cover the pot, and let it simmer gently until the rice is tender and the water is fully absorbed, which should take about 20 to 25 minutes. Once done, let the rice cool enough so you can handle it comfortably, around 10 to 15 minutes.
02
Step 2
Next, mix the cooled rice with the ground turkey in a bowl until everything is combined well. Shape the mixture into meatballs roughly the size of golf balls and arrange them on a baking sheet—no need to grease it. Pop them in the oven and bake for about 45 minutes, or until they’re cooked through and no longer pink in the center.
Why you’ll love it
These meatballs are a great option for those avoiding eggs without sacrificing flavor or texture. They stay juicy and tender, making them a comforting and satisfying meal. Plus, they are easy to prepare and perfect for family dinners or meal prep.
How to serve
Serve with a rich tomato sauce and spaghetti or over creamy mashed potatoes. They also pair well with a fresh green salad or steamed vegetables for a balanced meal. For a fun twist, try them as a sandwich filling with some melted cheese.
Storage & leftovers
Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. They freeze well too—place them on a baking sheet to freeze individually before transferring to a freezer bag for up to 3 months. Reheat gently in the oven or microwave to keep them moist.
