Juicy Turkey Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
263 kcal
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Course
Main Course
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Cuisine
American
Juicy Turkey Meatballs
Description
The recipe uses ground turkey with a recommended 7% fat content or turkey thighs, as leaner options like ground turkey breast do not provide sufficient moisture. Mayonnaise and Dijon mustard are incorporated to enhance moisture and add tang. Seasonings include kosher salt, black pepper, garlic and onion powders, smoked paprika, and fresh parsley for balanced savory flavor.
Shaped into uniform 1.5-tablespoon meatballs using wet hands to prevent sticking, they are browned in olive oil in a large skillet. Once golden, water is added, and the pan is covered to steam the meatballs gently until fully cooked to an internal temperature of 165°F. This method ensures a crispy exterior with a juicy interior.
The meatballs are served immediately but can be refrigerated for up to four days or frozen for three months. Leftovers reheat well in a microwave at low power or can be eaten cold. They can also be accompanied by various dips such as marinara, harissa, tahini, or ranch depending on taste.
Ingredients
- 1 pound ground turkey 93% lean; ground turkey breast is too lean, thighs
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ cup parsley chopped
- 4 tablespoons olive oil for frying
Instructions
- In a medium bowl, mix together the ground turkey, mayonnaise, mustard, salt, pepper, garlic powder, onion powder, smoked paprika, and parsley.
- Using a 1.5-tablespoon cookie scoop, measure out even portions of the mixture onto a plate. I usually end up with 16 meatballs.
- With wet hands for easier handling, shape each portion into a round meatball.
- Heat the olive oil in a very large (12-inch) lidded skillet over medium-high heat until the oil shimmers and becomes fragrant, about 2 minutes.
- Add the meatballs in a single layer and cook them uncovered, turning frequently, until golden brown, about 5 minutes.
- Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook until the meatballs are cooked through (their internal temperature should be 165°F), about 3 more minutes.
- Remove the meatballs from the skillet to a serving plate using a slotted spoon. Serve immediately.
Notes
- Use ground turkey with some fat content, such as 93% lean or thighs; avoid turkey breast which is too dry.
- Wet your hands when shaping meatballs to prevent the mixture from sticking and ensure smooth balls.
- If you lack a lidded skillet, cover the pan tightly with foil when steaming meatballs, but use caution with hot surfaces.
- Fully brown meatballs in a single layer; smaller skillets may require browning in batches.
- Leftover meatballs store in an airtight container in the fridge up to 4 days; reheat gently at low microwave power or eat cold.
- You can freeze cooled meatballs in a single layer in a freezer bag for up to 3 months; thaw overnight before reheating.
- Serve with dipping sauces like marinara, harissa, tahini, or ranch for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 263kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Sodium | 469mg | 20% |
| Fiber | 0.5g | 2% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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