Sneaky Turkey Meatballs

These turkey meatballs go out to all the wannabe lentil haters, aka my kids and their friends. Trust me when I say this is a don’t-­ask-­don’t-­tell kinda situation. I love mixing beans or lentils in with meat to stretch the portion as a budget hack. Plus, most of us could use a bit more fiber anyway. Add these meatballs to my Hidden Veggie Pasta Primavera (page 95), or serve them on their own with ketchup for dipping. I like to freeze half after cooking for a future meal, which I usually reheat in the air fryer from frozen.

Serves 6 to 8

INGREDIENTS

• 1 (19-­ounce/540 mL) can brown lentils, rinsed and drained, or 2 cups (400 g) cooked brown lentils

  WE USE WHAT WE HAVE: 101-Easy Weeknight Meals Alex MacLaren

• 1 large egg

• 1 pound (454 g) ground turkey or any ground meat

• 2 cups (200 g) shredded mozzarella cheese (optional)

• ½ cup rolled oats

• 1 teaspoon Worcestershire sauce (optional)

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 2 teaspoons Italian seasoning

• ½ teaspoon salt

• ¼ teaspoon pepper

DIRECTIONS

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

2. In a food processor or blender, combine the lentils and egg and pulse until loosely pureed. If you have neither appliance, try to mash the lentils a bit with a fork.

WHY: Mashing the lentils will help the meatballs hold together better.

1. Transfer the mixture to a large bowl and add the turkey, mozzarella (if using), oats, Worcestershire (if using), garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well incorporated, using your hands if needed. Allow the mixture to sit for 5 minutes.

WHY: This will allow the oats to soak up the liquid and help bind the meatballs.

1. Roll the mixture into balls about 1 inch (2.5 cm) in diameter and place on the lined baking sheet. QUICK TIP: Use a small cookie scoop to form the meatballs faster. Bake until a meat thermometer inserted reaches at least 165°F (74°C), 10 to 12 minutes. Serve.

Use What You Have

Sub oats with:

½ cup breadcrumbs or panko

½ cup crushed crackers

1 bread heel, toasted and torn into tiny pieces

1 packet boxed stuffing mix (dry) plus half the seasoning called for

Excerpted from WE USE WHAT WE HAVE: 101-Easy Weeknight Meals by Alex MacLaren, copyright © 2026, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved

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