Here’s a simple and flavorful turkey meatballs recipe—leaner than beef but still juicy and perfect for pasta, sandwiches, or as a snack:
Turkey Meatballs
Ingredients (Serves 4)
- 1 lb (450 g) ground turkey
- 1/2 cup breadcrumbs (plain or seasoned)
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano or Italian seasoning
- Olive oil for pan-frying (or cooking spray if baking)
Instructions
- Preheat Oven (Optional)
- If baking, preheat to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Ingredients
- In a large bowl, combine turkey, breadcrumbs, Parmesan, onion, garlic, egg, parsley, salt, pepper, and oregano.
- Mix gently—overmixing can make meatballs tough.
- Form Meatballs
- Shape mixture into 1–1.5 inch balls and place on a plate or baking sheet.
- Cook the Meatballs
Pan-Fry Method:
- Heat 1–2 tbsp olive oil in a skillet over medium heat.
- Brown meatballs on all sides for 6–8 minutes, then cover and cook 5 more minutes until fully cooked.
Bake Method:
- Place meatballs on prepared baking sheet.
- Bake 15–20 minutes or until meatballs reach 165°F (74°C) internally.
- Serve
- Toss with marinara sauce for pasta, serve as sliders, or enjoy as an appetizer with dipping sauce.
Tips
- For extra juicy meatballs, add 1–2 tbsp milk or grated zucchini to the mixture.
- Freeze uncooked meatballs on a tray, then transfer to a freezer bag for ready-to-cook meals.
- Turkey can dry out easily, so don’t overbake.
If you want, I can also give a 10-minute skillet version of turkey meatballs that’s perfect for weeknight dinners—quick, flavorful, and no baking required.
