Here’s a detailed and easy recipe for Turkey Meatballs—juicy, flavorful, and versatile for pasta, sandwiches, or appetizers.
Ingredients (Makes ~20 meatballs)
- 1 lb (450 g) ground turkey
- ½ cup breadcrumbs (plain or seasoned)
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup finely chopped onion
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for frying, optional)
Instructions
1. Preheat Oven (Optional)
- If baking, preheat oven to 400°F (200°C).
2. Mix Meatball Ingredients
- In a large bowl, combine:
- Ground turkey
- Breadcrumbs
- Parmesan cheese
- Egg
- Garlic, onion, parsley, Italian seasoning, salt, and pepper
- Mix gently with your hands or a spoon until evenly combined. Avoid overmixing to keep meatballs tender.
3. Shape Meatballs
- Roll mixture into 1–1.5 inch balls.
- Place on a plate or baking sheet.
4. Cook Meatballs
Option 1: Pan-Fry
- Heat olive oil in a skillet over medium heat.
- Cook meatballs, turning occasionally, 8–10 minutes, until golden brown and fully cooked inside.
Option 2: Bake
- Place meatballs on a greased or parchment-lined baking sheet.
- Bake for 15–20 minutes, or until cooked through (internal temperature 165°F / 74°C).
Option 3: Slow Cooker
- Place raw meatballs in slow cooker and cover with tomato sauce.
- Cook on low for 4–5 hours or high for 2–3 hours.
5. Serve
- With pasta and marinara sauce
- In sub sandwiches
- As party appetizers with dipping sauce
Tips
- For extra moisture, add ¼ cup milk to the meat mixture.
- Use panko breadcrumbs for lighter, fluffier meatballs.
- Freeze raw meatballs on a tray, then store in a freezer bag for quick meals later.
If you want, I can also give a “low-carb or keto-friendly turkey meatballs” recipe using almond flour instead of breadcrumbs, perfect for a healthier twist.
Do you want me to do that?
