Bacon Wrapped Turkey Meatballs

On Thursday I set out to make spaghetti and meatballs at Eliza’s request. I try not to use a whole lot of red meat around here, so I picked up ground turkey instead.

When Jake came home from work and saw me mixing the ingredients, he looked in the bowl and scrunched up his nose.

“What is that?” he asked.

“Meatballs!” I answered.

“Yah, but what kind of meat?”

“The meaty kind.”

“You’re not trying to get me to eat salmon again, are you?”


“Then what is it?”



I give a funny face–I can’t help it–and give it away.

“No! Not turkey!” he said. “At least put bacon in it or something.”

Lightbulb! I decided to soldier on with the bacon idea, which might cancel out the health benefits of the turkey. But it’s delicious, so I don’t care.

Spaghetti with Bacon Wrapped Turkey Meatballs

Bacon Wrapped Turkey Meatballs

Serving Size: 4


1 lb Ground Turkey
6 oz Thick Cut Bacon, Strips Halved (we use apple smoked)
2 Tbsp Parmesan Cheese, Shredded
2 Tbsp Breadcrumbs
1 egg, beaten
1 tsp Itallian seasoning
1 tsp Garlic Salt
1/4 tsp Black Pepper


Preheat the oven to 375 degrees

Grease a 9×9 oven safe dish.

Mix all ingredients, save the bacon, in a large mixing bowl until ingredients are evenly dispersed.

Form mixture into meatballs, about 3/4 inch in diameter. (To get evenly sized meatballs, use an ice cream scoop).

Wrap 1/2 strip of bacon around each meatball, placing the point where the two ends of the bacon meet at the bottom of the dish so that the bacon doesn’t unravel.

Bake until cooked through and golden brown on the outside, about 40-45 minutes.

Ta-duh! We served the meatballs with whole wheat linguine and store bought four cheese maranara. Yum! I have an inkling that these would also be good as a base for Swedish meatballs. I’ll have to try that soon!

What have you been eating lately?