Turkey Meatballs
User Reviews
5
Turkey Meatballs
Description
Turkey Meatballs use a blend of ground turkey and turkey sausage mixed with a panade made from sautéed onions, garlic, Italian-style breadcrumbs, grated Parmesan, fresh parsley, and a mixture of wet ingredients including half and half, Worcestershire sauce, and seasonings like oregano and red pepper flakes. This panade increases moisture and flavor.
The meatballs are gently combined to maintain tenderness, shaped into small portions, and optionally flash frozen briefly to firm them for easier handling. They bake in the oven until cooked through, reaching the recommended safe internal temperature for poultry.
These meatballs can be served alone, with pasta, or prepared in a slow cooker topped with marinara and mozzarella for a comforting meal. They freeze well and can be reheated, making them practical for meal prep. The use of half and half instead of milk improves moisture retention, resulting in juicy meatballs despite using lean turkey.
Ingredients
- 1 Tablespoon butter
- ½ cup onion finely diced
- 3 cloves garlic minced
- 1 egg large
- 1/3 cup half and half
- 1 teaspoon Worcestershire sauce
- ½ teaspoon oregano dried
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 1/3 cup breadcrumbs Italian style
- 1/3 cup Parmesan Cheese grated from a block
- 2 Tablespoons parsley roughly chopped, fresh
- 1 lbs. ground turkey 85% lean
- ½ lb. turkey sausage casings removed. See note 2
- parsley to garnish, fresh
Instructions
- Preheat oven to 350 degrees.
- Heat butter in a small skillet over medium heat. Add onions and cook for 5 minutes. Add garlic and cook for 1 more minute. Set aside and let cool. (This is optional but creates a more subtle flavor and texture.)
- Crack the egg in a large bowl and whisk. Add 1/3 cup half and half, 1 tsp Worcestershire sauce, ½ tsp oregano, ¾ tsp salt, ½ tsp pepper, and ½ tsp red pepper flakes. Stir to combine.
- Add1/3 cup Italian breadcrumbs, 1/3 cup grated Parmesan, 2 TBS parsley, and cooled onions/garlic. Stir to combine. The consistency will resemble a wet paste, this is called a ‘panade’ and it makes the meatballs flavorful and juicy.
- Add the meat to the bowl and use a silicone spatula to gently mix until just combined. Don’t overwork the meat or the meatballs will be tough.
- Roll into 20 (1 ½ inch) meatballs. Due to the nature of turkey meat, the mixture may be very sticky. I like to give them a gentle roll and flash freeze them for 3-5 minutes to let them firm up. Then I gently roll again until nice and smooth.
- Cover a light 18 x 13 baking sheet with parchment paper or with a silicone baking sheet. If you don’t have either, you can lightly spray it with nonstick spray. Note that dark baking sheets attract more heat which could burn the bottom of the meatballs.
- Place the meatballs on the baking sheet and bake for 22 minutes.
- Remove them from the oven and increase heat to 450. Bake for 5 more minutes once the oven is up to temperature. This creates a little bit of color and texture on the outside.
- Let them rest for 5 minutes prior to serving. Garnish with fresh parsley and serve with marinara sauce or with mashed potatoes and my easy brown gravy.
Notes
- Half and half is preferred over milk to keep meatballs moist, but milk can be used if preferred.
- Sweet Italian turkey sausage is recommended, but regular ground sausage or all ground turkey can substitute.
- Freshly grated Asiago, Romano, or Parmesan cheeses or a blend add flavor.
- Cook meatballs to an internal temperature of 165°F for safety.
- They can be cooked in a slow cooker with marinara sauce and mozzarella cheese for convenience and extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Meatballs
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 232mg | 10% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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