Ingredients
- 2 tablespoons extra-virgin olive oil, or more as needed
- ½ cup soy milk
- ½ cup old-fashioned oats
- 1 pound ground turkey
- 1 large egg, lightly beaten
- ¼ cup non-dairy Parmesan cheese substitute
- 1 tablespoon parsley flakes
- ¾ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- coarsely ground black pepper to taste
Why This Recipe Is So Good
Simple Cooking Tips
- Avoid overmixing the meat to keep the meatballs tender.
- Brown the meatballs in a hot pan before baking to add extra texture.
Step 1
Heat your oven to 450°F (230°C) and drizzle some olive oil over a rimmed baking sheet to keep the meatballs from sticking. In a small saucepan, combine the milk and oats and warm them over medium heat. Keep an eye on it and stir occasionally until the milk is really hot but not boiling, then lower the heat and let it simmer until it thickens up to a creamy oatmeal-like consistency, which should take about 3 to 5 minutes. Take it off the heat and let it cool for about 5 minutes.
Step 2
Meanwhile, in a large bowl, mix together the turkey, egg, Parmesan substitute, parsley, garlic powder, nutmeg, and pepper. Once your oat mixture has cooled, add it to the bowl and stir everything until it’s nicely combined. Shape the mixture into about 28 meatballs and place them evenly on your prepared baking sheet.
Step 3
Pop the tray into the oven and bake the meatballs for 25 to 30 minutes, turning them halfway through so they brown evenly and cook all the way through. Once they’re nicely browned and cooked, they’re ready to enjoy!
