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Crunchy, Crispy Italian Meatballs

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You can never go wrong with meatballs when you’re craving Italian food.  But I guarantee you haven’t had it quite like this before. This is a hybrid recipe of meatballs + parmigiana.

Each bite is full of flavor, crunchy and packed with a small dose of omega-3 fatty acids.  Fair warning: these are addicting!


Ingredients for about 18 meatballs:

  • Meatballs:
    • 1lb 93% lean ground turkey
    • 1 egg
    • 1 tablespoon garlic (paste or minced)
    • 1 tablespoon Italian seasoning
    • 1/3 cup chopped basil
    • 1/3 cup chopped parsley
    • 3/4 cup reduced fat feta crumble
    • 1/4 cup wheat panko bread crumbs
  • Coating:
    • 3/4 cup wheat panko bread crumbs
    • 1/3 cup (5 tablespoons) golden flax seeds
    • 1 tablespoon Italian seasoning
    • pinch of sea salt & pepper



  1. Set oven to 420F.
  2. Mix together all of the ingredients for the meatballs in a large bowl. Be sure it is thoroughly mixed together.  Use an ice cream scooper (or large spoon) to carefully portion out each serving of meat so all the meatballs are roughly the same size.  Form the meatball and place it on a dish.
  3. Once all the meatballs are formed, place them in the refrigerator for at least 30 minutes so they can become more firm.
  4. While the meatballs are chilling, mix together all of the ingredients for the coating in another clean, dry bowl.
  5. Dip the meatballs in the coating and tightly pack in the coating.  Place the coated meatball on a baking rack (or sheet).
  6. Bake the meatballs in the oven for about 20 minutes, until the outside is golden brown and the inside of the meatball is no longer pink. The meatball should be somewhat firm to touch, just be careful to not overcook and dry out the meatballs.
  7. Enjoy with homemade marinara, in a salad or even on a sandwich!


Approximate macros for 1 of 18 meatballs:

85 calories, 8g protein, 4g carbs, 4g fat, 1g fiber, 0g sugar