Ingredients
- 2 tablespoons extra-virgin olive oil, or more as needed
- ½ cup soy milk
- ½ cup old-fashioned oats
- 1 pound ground turkey
- 1 large egg, lightly beaten
- ¼ cup non-dairy Parmesan cheese substitute
- 1 tablespoon parsley flakes
- ¾ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- coarsely ground black pepper to taste
Why This Dish Is A Crowd Favorite
Chef's Cooking Tips
- For even cooking, make sure all meatballs are roughly the same size.
- Brown the meatballs in a hot pan before baking or simmering to lock in flavor and moisture.
Step 1
Lightly heat your oven to 450°F and drizzle some olive oil onto a rimmed baking sheet to keep the meatballs from sticking. In a small saucepan over medium heat, combine the milk and oats. Warm it up until the milk is really hot but not boiling, then lower the heat and let it simmer until it thickens to a creamy oatmeal-like consistency, which should take about 3 to 5 minutes. Take it off the heat and let it cool for a few minutes.
Step 2
In a big bowl, mix together the turkey, egg, Parmesan substitute, parsley, garlic powder, nutmeg, and pepper. Once the oat mixture has cooled, add it in and stir everything until it’s well combined. Shape the mixture into about 28 meatballs and place them evenly on your baking sheet.
Step 3
Pop them in the oven and bake, turning them halfway through, until they’re cooked through and nicely browned all over—this should take around 25 to 30 minutes. Enjoy!
