Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
These turkey meatballs recipe are healthier than beef. They are lean and packed with flavor. Inside, they are incredibly moist and juicy.

Turkey meatballs recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lee harsh
  • 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

Scale
  • 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