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Ground Turkey Meatballs Recipe

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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/ground-turkey-meatballs-recipe/