Turkey Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Calories
695 kcal
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Course
Main Course
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Cuisine
Italian
Turkey Meatballs
Description
Turkey Meatballs combine 2 pounds of ground turkey with grated onion, fresh basil and parsley, parmesan cheese, breadcrumbs, eggs, milk, olive oil, salt, and pepper. The mixture is gently combined to avoid overworking the meat which could toughen the meatballs. Formed meatballs of about 2-inch diameter are baked at 375°F on a lined sheet until they reach an internal temperature of 165°F, ensuring doneness and food safety.
The resulting meatballs have a tender, moist interior due to the added dairy and oil, while the fresh herbs enhance flavor with brightness and complexity. Baking provides a hands-off cooking method that avoids added fat from frying. The exterior develops a light browning for subtle texture.
These meatballs can be eaten plain or topped with sauce according to preference, making them versatile for meals such as pasta, sandwiches, or as appetizers. They store well refrigerated for up to 3 days or frozen for up to 6 months. Reheating is best done gently in sauce or the microwave for convenience.
Handling tips include using oiled or wet hands to shape the meatballs to prevent sticking and monitoring cooking time closely since turkey cooks quickly. Avoiding over-mixing helps preserve juiciness.
Ingredients
- 2 pounds ground turkey
- 1 cup breadcrumbs
- 1/2 cup onion grated
- 1/2 cup parmesan grated
- 1/2 cup basil minced, fresh
- 1/2 cup parsley minced, fresh
- 2 large egg
- 1/4 cup milk
- 1/8 cup olive oil
- 1 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 375f and set the rack in middle. Chop 1/2 cup fresh basil and 1/2 a cup of fresh parsley. Grate 1/2 cup worth of onion.
- In a large mixing bowl, combine ground turkey, grated onion, basil, parsley, kosher salt, pepper, olive oil, breadcrumbs, milk, parmesan cheese, and 2 beaten eggs.
- Gently mix all the ingredients. Form the turkey meatballs with wet or oiled hands to avoid sticking. The recipe makes approximately 16-20 two-inch round meatballs.
- Bake the meatballs on an oiled or parchment paper-lined baking sheet for 20-25 minutes or until the internal temperature of the meatballs reaches 165f.
- The turkey meatballs can be eaten right away or covered in sauce. Enjoy!
Notes
- This recipe yields about 16-20 meatballs around 2 inches in diameter.
- Including milk and olive oil is important to keep the lean turkey meatballs moist.
- Mix ingredients gently and avoid over-mixing to maintain tenderness.
- Use oiled or wet hands when forming meatballs to prevent sticking and achieve uniform shapes.
- Bake until internal temperature reaches 165°F, checking around 20 minutes due to quick cooking time.
- Store cooked meatballs refrigerated up to 3 days or frozen up to 6 months.
- Reheat gently in sauce over low heat or in the microwave to preserve moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Calories | 695kcal | 35% |
| Carbohydrates | 23.3g | 8% |
| Protein | 73g | 146% |
| Fat | 37.8g | 58% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 322mg | 107% |
| Sodium | 1321mg | 55% |
| Potassium | 754mg | 16% |
| Fiber | 1.8g | 7% |
| Sugar | 3.7g | 7% |
| Calcium | 268mg | 27% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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