turkey meatballs recipe
This incredible turkey meatballs recipe is a family legend, perfected for chaotic weeknights. It’s nourishing, tastes fantastic, and doesn’t require hours in the kitchen, proving that healthy eating can be utterly delicious. This easy, healthy, and incredibly flavorful recipe checks all the boxes for busy parents and hungry tummies alike, offering comfort and a guilt-free pleasure.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1.5 pounds Ground Turkey
0.5 cup Plain Breadcrumbs
1 Large Egg
0.25 cup Yellow Onio
2 cloves Garlic
0.25 cup Fresh Parsley
0.25 cup Parmesan Cheese
2 tablespoons Milk
1 teaspoon Salt
0.5 teaspoon Black Pepper
1 tablespoon Olive Oil
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper
- In a large mixing bowl, whisk together the egg, milk, minced garlic, finely minced onion, chopped fresh parsley, grated Parmesan cheese, salt, and black pepper. Mix thoroughly until well combined
- Add the plain breadcrumbs to the wet mixture. Stir gently, then add the ground turkey
- Using your hands, gently mix all ingredients until just combined. Be careful not to overmix
- Lightly dampen your hands with water. Scoop out about 1.5 tablespoons of the turkey mixture for each meatball and roll gently into uniform spheres, approximately 1 to 1.5 inches in diameter
- Place the formed meatballs on your prepared baking sheet, leaving a little space between each one
- Bake for 18-22 minutes, or until cooked through and lightly browned. An instant-read thermometer inserted into the center should register 165°F (74°C)
- Remove from the oven and serve immediately with your favorite sauce or side dishes
Notes
To prevent dry meatballs, do not overmix the turkey mixture and use 93% lean ground turkey. Ensure internal temperature reaches 165°F (74°C) without overcooking.
Use wet hands when forming meatballs to prevent sticking and create smooth, uniform shapes.
Substitutions: Use ground chicken or lean ground beef instead of turkey. For a gluten-free version, swap regular breadcrumbs for gluten-free breadcrumbs or an equal amount of rolled oats. For dairy-free, omit Parmesan cheese or use a dairy-free substitute.
Variations: Experiment with fresh herbs like basil, oregano, or an Italian blend. Add a pinch of red pepper flakes for heat. Finely grated vegetables like zucchini or carrots can be snuck in for extra nutrients (squeeze out excess moisture from added veggies).
Storage: Store cooked meatballs in an airtight container in the refrigerator for 3-4 days.
Freezing: To freeze, arrange cooled, cooked meatballs in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently warm in a sauce on the stovetop, bake in the oven at 350°F (175°C) for 10-15 minutes, or microwave until heated through.
Meal Prep: You can prepare the mixture and form meatballs, then refrigerate them uncooked for up to 24 hours (covered tightly). Uncooked meatballs can also be frozen; arrange on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator before baking.
Find it online: https://powerecipe.com/turkey-meatballs-recipe/