Plum Good Turkey Meatballs

Turkey meatballs are baked instead of fried to make them lower in fat. Your guests will love them as a cocktail nibble with Cajun Prune Barbecue Sauce.

Servings: 4
Prep Time:
Cook Time:


  • No-stick cooking spray
  • 1 pound ground turkey
  • 2/3 cup dry breadcrumbs
  • 1 large egg
  • 3 tablespoons grated Romano or Parmesan cheese
  • 2 teaspoons Prune Puree
  • 1 1/2 teaspoons Italian herb seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon pepper
  • Prepared pasta sauce and cooked spaghetti (optional) or Cajun Prune Barbecue Sauce (optional)


  1. Heat oven to 350°F. Lightly coat baking sheet with cooking spray; set aside.
  2. In large bowl combine all ingredients, mixing lightly but thoroughly.
  3. Form mixture into 20 (1 1/2-inch) meatballs. (For best flavor and appearance, form and cook meatballs immediately after mixing meat mixture.)
  4. Place meatballs on baking sheet; bake 18 to 22 minutes to medium (160°F) doneness, until no longer pink in centers and juices show no pink color.
  5. Serve as a main dish with your favorite pasta sauce and spaghetti or as an appetizer with Cajun Prune Barbecue Sauce for dipping.

Prune Purée:

  1. In food processor container, combine 2/3 cup (4 ounces) pitted Prunes and 3 tablespoons water; process on and off until finely chopped. (Makes 1/2 cup)

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