Turkey Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Turkey Meatballs
Description
This recipe starts by soaking dry breadcrumbs in milk to hydrate them, ensuring moisture in the meatballs. Parmesan cheese, finely chopped onions, garlic, parsley, basil, and oregano provide a herbal and savory depth. Ground turkey is folded in together with salt, pepper, and an egg yolk to bind the mixture.
The mixture is shaped into 16 evenly sized meatballs, placed spaced on a baking sheet, then brushed with olive oil to promote browning. Baking at high heat (450°F) helps develop a golden exterior while keeping the interior tender.
After initial baking, the meatballs can be simmered in marinara sauce for added flavor and moisture, making them suitable for serving over pasta or in sandwiches. Garnishing with additional Parmesan and fresh herbs enhances the flavor profile.
Ingredients
- 1/3 cup dry bread crumbs homemade or store-bought
- 3 Tbsp milk
- 1/2 cup (1.2 oz) finely shredded Parmesan Cheese plus more for serving if desired
- 1/4 cup very finely chopped yellow onion
- 2 tsp minced garlic
- 2 Tbsp chopped parsley plus more for garnish, fresh
- 2 Tbsp chopped basil plus more for garnish, fresh
- 1/2 tsp oregano dried
- 1 lb. ground turkey very cold, I recommend Jennie-O since it's less wet and sticky, 93% lean
- 1 large egg yolk
- 3/4 tsp salt
- 1/4 tsp black pepper freshly ground
- 1 Tbsp olive oil
- 1 (24 oz) jar marinara sauce (I recommend Rao's Tomato Basil)
Instructions
- Preheat oven to 450 degrees. Spray a rimmed 18 by -13-inch, preferably dark non-stick coated, baking sheet with non-stick cooking spray.
- In a large mixing bowl toss together bread crumbs with 3 Tbsp milk. Let rest a few minutes. If crumbs seem dry moisten with another 1 Tbsp milk. Toss mixture with a fork to separate clumps.
- Add parmesan, onion, garlic, parsley, basil and oregano and toss mixture.
- Add in ground turkey. Sprinkle salt and pepper evenly over. Break egg yolk and drizzle over turkey (this will help it end up more evenly distributed).
- Toss mixture with clean hands until ingredients are evenly incorporated.
- Divide meatball mixture into 16 equal portions (about 40g or a little over 2 Tbsp each).
- Roll into balls (if mixture is a little sticky dipping hands in water before rolling can be helpful).
- Align meatballs on prepared baking sheet spacing evenly apart. Brush tops and sides with olive oil.
- Bake in preheated oven 10 minutes. Check bottoms of meatballs, if they are golden brown turn to opposite side, if not let them continue to sit upright and brown on bottom. Bake through to 165 in center of meatballs (check temp of some in center and edges), about 5 minutes longer.
- Meanwhile heat marinara sauce over low heat in a large saucepan, covered.
- Toss cooked meatballs with marinara sauce and serve warm garnished with more parsley, basil (optional), and parmesan.
User Reviews
Overall Rating
5
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