Ground Turkey Meatballs
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These healthy, juicy, fragrant, herbaceous ground turkey meatballs are utterly addicting – my husband didn’t even know they were turkey! They’re incredibly moist (thanks to my secret tips no one else uses!), seeping with garlic, herb Parmesan goodness, and can be made with fresh and/or dried herbs so you can whip up a batch anytime those Italian turkey meatball cravings strike. This recipe is easy to whip up and can be cooked on the stovetop or in the oven. Serve these healthy turkey meatballs countless ways such as with tomato sauce or marinara and pasta, with rice pilaf/risotto, or mashed potatoes, with chimichurri, tzatziki or barbecue sauce or in wraps, gyros, grain bowls, salads, subs, etc. You will love these juicy, tender, flavor bombs any way they are served!
Ingredients
Instructions
PREP
If baking: Line a baking sheet with foil for easy cleanup and top with a baking rack; spray the rack with cooking spray. Preheat oven to 400 degrees F.
If pan frying: Line the counter next to the stove with parchment paper.
TO MAKE MEATBALLS
Grate the onion on the largest holes of the grater straight into a large bowl (we want all the juices!) until there is about 1/2 cup combined juices/onion. Stir in the remaining ingredients up to the turkey and mix well. Add the turkey and mix with your hands just to combine (don’t over-mix or your meatballs will be tough).
Wet or lightly spray your hands with cooking spray to prevent the mixture from sticking. Scoop the meat mixture using a 1 ½ tablespoon cookie scoop (or a heaping 1 tablespoon), then gently roll in between the palms of your hands to form balls; don't compact too much or the meatballs will be dense. Place the meatballs onto the prepared rack or parchment paper without touching.
TO BAKE THE MEATBALLS
Lightly brush the meatballs with olive oil or spray with cooking oil.
Transfer the baking sheet to the oven and bake at 400 degrees F for 16-21 minutes, or until the meatballs are cooked through (reach an internal temperature of 160 degrees F on an instant read thermometer then allowed to rest for 5 minutes to reach 165 degrees F). Broil for a minute or so if desired for some extra color.
TO PAN FRY THE MEATBALLS
Heat enough olive oil to a large nonstick skillet (my favorite pan!) to lightly cover the surface of the skillet. Heat over medium heat (medium-low if your skillet runs hot).
Working in batches, add the meatballs to the skillet in a single layer without touching and cook until nicely browned all over and cooked through, about 5-7 minutes. (They should reach an internal temperature of 160 degrees F on an instant read thermometer then allowed to rest for 5 minutes to reach 165 degrees F.)
Remove to a paper towel lined plate and tent with foil to keep warm.
Repeat with remaining meatballs, adding additional oil in between batches as needed.
