Turkey Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
7 servings (6-7 meatballs each)
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Calories
306 kcal
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Course
Main Course
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Cuisine
American
Turkey Meatballs
Description
This Turkey Meatballs recipe uses lean ground turkey combined thoroughly with bread crumbs (or alternatives like panko or rolled oats), minced onion, fresh parsley, eggs, garlic, Worcestershire sauce, dried basil, oregano, salt, and black pepper to form a well-seasoned mixture. Mixing with a strong spatula or hands ensures the ingredients bind evenly.
The mixture is shaped into approximately 1-inch balls, around 48 total. For baking, they are arranged on a wire rack set over a foil-lined baking sheet, brushed with olive oil to encourage browning and crisp edges, and baked at 400°F until cooked through. Alternatively, frying in batches over medium-high heat allows for even browning on all sides.
The result is moist, tender meatballs with herbs and garlic aromatics, suitable for various serving options such as pasta, sandwiches, or with sauce. The recipe originates from a crockpot meatballs adaptation.
Ingredients
- 2 pounds ground turkey 93% lean
- 1 cup bread crumbs or panko or rolled oats
- 2/3 cup onion minced
- 1/2 cup parsley minced, fresh
- 2 large egg
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- salt freshly ground
- black pepper freshly ground
- 1/4 cup olive oil (for frying)
Instructions
To make the meatballs:
- In a large bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total).
To bake the meatballs:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.
- Arrange meatballs on rack, brush with oil, and bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).
To fry the meatballs:
- Heat oil in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides and the meatballs are cooked, about 5 to 7 minutes per batch (an internal thermometer should read 165 degrees for 15 seconds). Add more oil between batches if the skillet looks dry.
To freeze the meatballs:
- Arrange in a single layer on a baking sheet, not touching. Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month.
Notes
- The mixture should be mixed well to evenly distribute ingredients and bind the meatballs.
- Bake on a wire rack over foil to allow fat to drain and promote crisping on all sides.
- Use olive oil for frying to brown meatballs evenly.
- The recipe is adapted from a crockpot meatballs version, focusing on baking or frying methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings (6-7 meatballs each)
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1serving (6-7 meatballs each) | |
| Calories | 306kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 35g | 70% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 220mg | 9% |
| Potassium | 501mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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