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The Pantry Project: Crispy Meatballs

Mary Burich | April 10, 2020

Food | The Pantry Project

Crispy twist on a favorite

Chef Megan Hjelle not only knows how to whip up delicious dishes, she is an expert at making it a family affair. Megan and daughter Abigail demonstrate a wonderful variation on ordinary meatballs made with ground turkey, of course!

… A fun and easy recipe … that you can make at home with your kids.

Chef Megan Hjelle

Crispy Meatballs

  • Total Time

    1-5 hours
  • 1 (16-ounce) package JENNIE-O® lean ground turkey
  • 3/4 cup shredded mozzarella cheese
  • 1 cup panko breadcrumbs, divided
  • 1 egg, beaten
  • 2 tablespoons Italian seasoning, divided
  • 1 tablespoon garlic paste
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon dried parsley flakes
  • 1/3 cup crushed corn flakes
  • Salt and pepper, to taste


Heat oven to 425°F. In bowl, mix together ground turkey, cheese, ¼ cup breadcrumbs, egg, 1 tablespoon Italian seasoning, garlic paste, basil and parsley flakes. Form mixture into 18 meatballs and place on baking sheet. Cover and refrigerate 30 minutes to 4 hours.

Heat oven to 425°F. Place baking rack on baking sheet. In small bowl, combine ¾ cup breadcrumbs, corn flakes, 1 tablespoon Italian seasoning and salt and pepper, to taste. Roll chilled meatballs in crumb mixture; place on baking rack. Bake 20 minutes and until internal temperature reaches 165°F as measured by a meat thermometer. Serve with marinara sauce or in a meatball sandwich. Makes 18 meatballs.

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