Turkey Meatballs
These juicy turkey meatballs are made with 93 percent lean ground turkey, fresh herbs, and simple seasonings for a tender, flavorful result every time.
Ingredients
Meatball Base
- 2 pounds ground turkey (93 percent lean) best balance of moisture and flavor
- 1 cup breadcrumbs or panko or finely crushed rolled oats
- ⅔ cup finely minced onion adds natural moisture and sweetness
- ½ cup fresh parsley very finely chopped
- 2 large eggs room temperature
- 3 cloves garlic minced into a paste
- 2 teaspoons Worcestershire sauce for depth of flavor
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
For Cooking
- ¼ cup olive oil for pan frying or brushing before baking
Instructions
- If baking, preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly coat with nonstick spray.
- In a large bowl, combine ground turkey, breadcrumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, salt, and pepper. Mix gently until evenly combined without overworking.
- Roll about 1 tablespoon of mixture into 1-inch balls. Place on a tray. You should have about 45 to 48 meatballs.
- Arrange meatballs on the prepared rack. Lightly brush with olive oil. Bake 15 to 20 minutes until golden and internal temperature reaches 165°F (74°C) for at least 15 seconds. Rest 5 minutes before serving.
- Heat olive oil in a skillet over medium high heat. Cook meatballs in batches, turning every 1 to 2 minutes, for 5 to 7 minutes per batch until deeply golden and internal temperature reaches 165°F (74°C).
- To freeze, place raw or cooked meatballs on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer safe container or bag.
Notes
For extra tenderness, soak breadcrumbs in a small amount of milk before mixing. Always use an instant read thermometer to ensure the internal temperature reaches 165°F (74°C). You can add grated cheese or swap herbs for variation. Baking reduces added fat, while pan frying creates a richer crust.
Nutrition Facts Per Serving
- Calories: 306 kcal
- Carbohydrates: 14 g
- Protein: 35 g
- Fat: 12 g
- Saturated Fat: 2 g
- Trans Fat: 1 g
- Cholesterol: 124 mg
- Sodium: 220 mg
- Potassium: 501 mg
- Fiber: 1 g
- Sugar: 2 g
- Vitamin A: 475 IU
- Vitamin C: 7 mg
- Calcium: 58 mg
- Iron: 3 mg