Turkey Pistachio Meatballs

by / ⠀Main dishes Recipes / April 18, 2013

by Tsz Chan for NatureBox

It’s tough to make a lean, turkey meatball that’s still hearty and filling. Here, I used whole wheat bread and a bit of ricotta to give these meatballs more substance while remaining light. Plus, the addition of NatureBox Chili Lime Pistachios adds a refreshing, zingy nuttiness!


Serves: 4 (or makes 12 meatballs)

Cook time: 20 minutes


  • 1-1/4 pounds ground turkey
  • 1 large egg
  • 1 slice whole wheat bread, finely chopped
  • 1/4 cup white onion, finely chopped
  • 1/4 cup cilantro, finely chopped (plus additional, for garnish)
  • 1/3 cup NatureBox Chili Lime Pistachios, shelled and finely chopped
  • 1/2 cup ricotta 
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Parmesan cheese (optional, for garnish)


1. Preheat oven to 425 degrees F. In a large mixing bowl, combine the ground turkey, egg, bread, onion, cilantro, pistachios, ricotta, salt and black pepper with your hands until mixed through. Be careful not to over-mix (or else the meatballs will be dense!)

2. Use a 2-ounce ice cream scoop to split the mixture into 12 equal portions. Roll into balls and place on a parchment-lined baking sheet. Place in the oven and roast until cooked through and golden brown, about 18-20 minutes.

3. Serve with your favorite tomato sauce and garnish with parmesan, cilantro and more pistachios. Enjoy while hot!

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A devout student of flavor, Tsz documents her food adventures at Gastrophoria. In the rare moments she’s not planning her next meal, she grows businesses through unique design solutions.

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