Yield: 18 meatballs
Turkey Meatballs
These homemade Turkey Meatballs are SO much better than frozen! Ready in just 30 minutes, our recipe uses the perfect ingredient ratios and a few simple tricks to guarantee juicy and tender meatballs every time.
Ingredients
- 1 lb ground turkey
- ⅓ cup whole milk
- ⅓ cup Italian seasoned breadcrumbs
- 1 large egg
- 1 teaspoon better than bouillon, chicken or turkey, or granulated bullion
- ½ cup grated parmesan cheese
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon oil, only if cooking in a skillet
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Instructions
- If cooking in the oven, preheat the oven to 400°F. Line a sheet pan with parchment paper or spray with non-stick cooking spray. Set aside.
- Mix the milk and breadcrumbs together in a bowl. Let rest for 5 minutes or until the breadcrumbs have softened and fully absorbed the milk.
- In a large bowl, combine the ground turkey with the soaked breadcrumbs and remaining ingredients, stirring just until evenly combined. Do not over mix! I wear disposable gloves and use my hands to gently mix everything together.
- Using a tablespoon (or large cookie scoop), measure out 2 tablespoons of the meatball mixture. Using your hands, roll gently into balls, and place on the prepared sheet pan. Keep the meatballs similar in size so they cook evenly.
- Oven Method: Bake for about 20 minutes, until an instant read meat thermometer reaches an internal temperature of 165°F.
- Skillet Method: Heat a a large skillet over medium heat, then add a tablespoon of oil. Add meatballs (don't crowd the pan) and gently brown on all sides for 10 minutes. Lower heat to medium-low, cover with a lid and cook for 3 to 4 minutes more to ensure the centers reach 165°F. Alternatively, simmer in sauce for 5 minutes until cooked through.
- Serve meatballs immediately with your favorite sauce or gravy, or try them over rice or mashed potatoes. I also like to top them with a little fresh chopped parsley and parmesan cheese!
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Notes
Store: Transfer cooked and cooled meatballs to an airtight container. Store them in the fridge for up to 4 days.
Freeze: Place cooked and cooled meatballs on a sheet pan and freeze for 1 hour. Then transfer frozen meatballs to an airtight freezer safe container and freeze for up to 3 months. Use meatballs frozen directly from the freezer in any recipe calling for frozen meatballs, or thaw overnight if reheating to enjoy as-is.
Reheat: Bake at 350 °F (for 10 to 15 minutes) until heated through, or reheat in a skillet or microwave. If reheating in sauce, you can simmer gently until hot.
Nutrition
Serving: 4meatballs, Calories: 255kcal, Carbohydrates: 11g, Protein: 34g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 122mg, Sodium: 957mg, Potassium: 476mg, Fiber: 1g, Sugar: 2g, Vitamin A: 576IU, Vitamin C: 6mg, Calcium: 195mg, Iron: 2mg