These turkey meatballs are healthier than beef. They are lean and packed with flavor. Inside, they are incredibly moist and juicy.
I use a mix of fresh and dried herbs in these meatballs. This gives them an Italian touch. The herbs create a nice balance of flavors.
You can also use ground turkey in other dishes. One of my favorites is turkey tacos. They are quick and easy to make. Another great option is turkey chili. It’s hearty and delicious.
If you enjoy chicken, you might like my homemade rotisserie chicken recipe. It’s simple to prepare and tastes amazing.
You may also want to try my copycat Chipotle Chicken recipe. Many readers love it!
These meatballs are tasty and healthy. They freeze well and can be reheated quickly.
Whether to add sauce or not is your choice. I’ll leave that up to you!
What are the benefits of eating turkey?
Turkey is a great source of protein. It has a lot of protein and only a small amount of fat. It also contains important vitamins and minerals. These include iron, zinc, potassium, phosphorus, vitamin B6, and niacin. These nutrients help our bodies produce energy.
How long do you cook turkey meatballs?
The cooking time depends on the size of the meatballs and how you cook them. Remember, turkey is poultry. You should cook it until the inside temperature reaches 160 degrees. After you remove it from the heat, it will keep cooking. This will raise the temperature to the needed 165 degrees.
How do you keep meatballs from falling apart?
Use eggs. In meatballs, eggs help hold everything together. One egg is enough for every pound of meat.
What’s the best way to get equal portions?
The easiest way is to use a small ice cream scoop. This tool gives you the same size portions and helps shape the meatballs. If you want even more accuracy, you can scoop the mixture and weigh it on your kitchen scale.
How do you freeze and reheat meatballs?
- First, scoop and cook the meatballs. Let them cool. Then, line them up in a single layer on a baking sheet.
- Put the baking sheet in the freezer for 1 hour, or until the meatballs are solid.
- After that, transfer them to a freezer-safe container. Make sure to label and date the container. You can keep the meatballs for up to one month.
To reheat, place the meatballs on a baking sheet. Cover them with foil and bake in a 300-degree oven for 15 minutes, or until they are heated through.
If you want to reheat them in sauce, just put the meatballs in the sauce. Cook over low heat for about 10 minutes, or until they are heated through.
Print
Turkey meatballs recipe
- Total Time: 35 minutes
- Yield: 20–24 medium-sized meatballs 1x
Description
These turkey meatballs are healthier than beef. They are lean and packed with flavor. Inside, they are incredibly moist and juicy.
Ingredients
- 2 pounds ground turkey 93% lean
- One cup of bread crumbs or panko or rolled oats
- 2/3 cup onion minced
- 1/2 cup fresh parsley minced
- 2 large eggs
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1/4 cup olive oil
Instructions
To make the meatballs:
In a large bowl, mix together ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
You can use a strong spatula or your hands to mix. I like to wear latex gloves for this. Shape the mixture into 1-inch balls. You should have about 48 meatballs.
To bake the meatballs:
Preheat your oven to 400 degrees. Cover a rimmed baking sheet with foil to make cleanup easier. Coat a wire rack with nonstick spray and place it on the baking sheet.
Arrange the meatballs on the rack. Brush them with oil and bake until they are browned and crispy on the edges. This will take about approximately 15 to 20 minutes. Use an internal thermometer to check; it should read 155 degrees for 15 seconds.
To fry the meatballs:
Heat oil in a large skillet over medium-high heat. Fry the meatballs in batches. Cook them until they are browned on all sides and fully cooked, about 5 to 7 minutes per batch. Again, check with the thermometer to make sure it reads 155 degrees for 15 seconds. Add more oil if the skillet looks dry between batches.
To freeze the meatballs:
Place the meatballs in a single layer on a baking sheet, making sure they do not touch. Freeze them until solid, which will take about 1 hour. Then, transfer them to a freezer-safe container. You can store them for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main course
- Cuisine: American
Nutrition
- Serving Size: 7 servings
- Calories: 283 kcal
- Sugar: 1.7g
- Sodium: 227.4mg
- Saturated Fat: 3.3g
- Trans Fat: 0.1g
- Carbohydrates: 13.4g
- Protein: 29.7g
- Cholesterol: 142.6mg