Ground Turkey Meatballs Recipe

Introduction

These Ground Turkey Meatballs are a flavorful and healthy twist on a classic favorite. Made with fresh herbs, Parmesan, and a touch of Greek yogurt, they stay tender and juicy whether baked or pan-fried. Perfect for weeknight dinners or meal prep, they’re easy to make and sure to please the whole family.

Ingredients

• 1/2 small yellow onion, peeled
• 1 egg
• 2 tablespoons plain Greek yogurt (light or whole)
• 1/2 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced (or ¾ tsp garlic powder)
• 2 tablespoons chopped fresh basil (or 1 tsp dried)
• 2 tablespoons chopped fresh parsley (or 1 tsp dried)
• 1 tablespoon chopped fresh rosemary (or 1/2 tsp dried, lightly crushed)
• 1/2 teaspoon dried oregano
• 1 teaspoon granulated beef bouillon or 1 crushed cube (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound ground turkey (93% lean)
• Olive oil for brushing or cooking spray

Instructions

1. Step 1: Prepare your cooking method. For baking, line a baking sheet with foil and place a baking rack on top; spray the rack with cooking spray. Preheat the oven to 400°F. For pan frying, lay parchment paper next to your stove for easy cleanup.
2. Step 2: Grate the onion using the largest holes of a grater directly into a large bowl, collecting about 1/2 cup of the onion and its juices. Stir in the egg, Greek yogurt, panko, Parmesan, garlic, basil, parsley, rosemary, oregano, bouillon (if using), salt, and pepper until well combined.
3. Step 3: Add the ground turkey to the bowl and gently mix with your hands until just combined. Avoid over-mixing to keep meatballs tender.
4. Step 4: Wet or lightly spray your hands with cooking spray to prevent sticking. Using a 1 ½ tablespoon cookie scoop or a heaping tablespoon, scoop out meat mixture and roll gently between your palms to form balls. Place meatballs on the prepared rack or parchment paper without touching.
5. Step 5: To bake, lightly brush meatballs with olive oil or spray with cooking spray. Bake at 400°F for 16-21 minutes until cooked through (internal temperature reaches 160°F), then rest 5 minutes to reach 165°F. Broil briefly if you want more color.
6. Step 6: To pan fry, heat enough olive oil in a large nonstick skillet to cover the surface. Heat over medium (or medium-low for hot pans). In batches, cook meatballs in a single layer without crowding, turning often, until browned and cooked through, about 5-7 minutes. Check for 160°F internal temperature, then rest 5 minutes.
7. Step 7: Remove cooked meatballs to a paper towel-lined plate and tent with foil to keep warm. Repeat until all meatballs are cooked.

Tips & Variations

• For a dairy-free option, omit the Parmesan and yogurt or use non-dairy substitutes.
• Fresh herbs add vibrant flavor, but dried herbs work well in a pinch—just use about one-third the fresh amount.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the mixture.
• These meatballs pair perfectly with marinara sauce and pasta or served over a fresh salad for a lighter meal.

Storage

Store cooled meatballs in an airtight container in the refrigerator for up to 4 days. To freeze, place meatballs in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag; they keep well for up to 3 months. Reheat thawed meatballs in a 350°F oven for 10-15 minutes or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken can be substituted in equal amounts and will work well with this recipe.

How do I prevent meatballs from drying out?

Mix the ingredients gently to avoid tough meatballs and avoid overcooking. Using Greek yogurt and fresh herbs helps keep them moist and flavorful.

Ground Turkey Meatballs Recipe

Print Recipe

★★★★★

4.8 from 199 reviews

These Ground Turkey Meatballs are a flavorful and healthy alternative to traditional meatballs, packed with fresh herbs, garlic, and Parmesan cheese. Perfectly tender and juicy, they can be baked or pan-fried to your preference, making them a versatile dish for weeknight dinners or meal prepping.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 25 meatballs 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Meatball Mixture

• 1/2 small yellow onion, peeled
• 1 egg
• 2 tablespoons plain Greek yogurt (light or whole)
• 1/2 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced (or 3/4 teaspoon garlic powder)
• 2 tablespoons chopped fresh basil (or 1 teaspoon dried)
• 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
• 1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried, lightly crushed)
• 1/2 teaspoon dried oregano
• 1 teaspoon granulated beef bouillon or 1 crushed cube (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound ground turkey (93% lean)

For Cooking

• Olive oil for brushing or cooking spray

Instructions

1. Prep: Prepare your equipment depending on the cooking method. For baking, line a baking sheet with foil and place a baking rack on top, then spray the rack with cooking spray. Preheat your oven to 400°F. For pan-frying, line your counter next to the stove with parchment paper to place the meatballs on.
2. Make the Meatball Mixture: Grate the onion using the largest holes of a grater directly into a large bowl until you get about 1/2 cup combined onion and its juices. Add the egg, Greek yogurt, panko breadcrumbs, Parmesan cheese, minced garlic, fresh or dried herbs (basil, parsley, rosemary, oregano), granulated beef bouillon (if using), salt, and pepper. Stir well. Add the ground turkey and mix gently with your hands just until combined to avoid tough meatballs.
3. Form the Meatballs: Lightly wet or spray your hands with cooking spray to prevent sticking. Use a 1 ½ tablespoon cookie scoop or a heaping tablespoon to portion the mixture. Gently roll each portion between your palms to form a ball, being careful not to compact them tightly. Place the meatballs on the prepared baking rack or parchment paper without touching each other.
4. Bake the Meatballs (if baking): Lightly brush the meatballs with olive oil or spray with cooking oil. Transfer the baking sheet to the oven and bake for 16-21 minutes, until they reach an internal temperature of 160°F. Let them rest for 5 minutes after removing to allow the temperature to rise to 165°F. Optionally, broil for about a minute to add extra color.
5. Pan Fry the Meatballs (if frying): Heat enough olive oil in a large nonstick skillet to lightly cover the surface over medium heat (reduce to medium-low if your pan runs hot). Working in batches, place the meatballs in a single layer without touching. Cook for about 5-7 minutes, turning occasionally, until evenly browned and cooked through with an internal temperature of 160°F. Let rest for 5 minutes to reach 165°F. Remove to a paper towel-lined plate and tent with foil to keep warm. Repeat with remaining meatballs, adding more oil if needed.

Notes

• You can substitute the fresh herbs with dried herbs as noted for convenience.
• The granulated beef bouillon is optional but adds a nice depth of flavor.
• Do not overmix the meatball mixture to keep them tender and juicy.
• If you want extra crispy meatballs, broil them for a minute or two after baking.
• Use a meat thermometer to ensure the meatballs reach a safe internal temperature of 165°F.
• Olive oil or cooking spray can be used to reduce sticking and add flavor when cooking.

Keywords: ground turkey meatballs, healthy meatballs, baked meatballs, easy turkey meatballs, low fat meatballs