Turkey Meatballs
Lean and juicy turkey meatballs seasoned with garlic, onion, herbs, and Parmesan — quick to make and versatile for pasta, sandwiches, or as an appetizer.
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Servings: 4 servings
Calories: 320kcal
Ingredients
- 1 lb 450 g ground turkey (93/7)
- 1/2 cup fresh breadcrumbs or panko
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 small onion finely grated or minced
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil for frying
- 1/2 cup low-sodium chicken broth or 1 cup marinara sauce
Instructions
- In a large bowl combine ground turkey, breadcrumbs, grated Parmesan, egg, minced garlic, grated onion, parsley, oregano, paprika, salt, and pepper; mix gently until just combined.
- Chill the mixture 10 minutes to firm up for easier shaping.
- Shape into 18–24 even meatballs (about 1½ inches each) using wet hands to prevent sticking.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add meatballs in a single layer and sear 2–3 minutes per side until golden brown.
- If excess fat accumulates, remove a bit, then return meatballs to the pan.
- Pour in chicken broth or marinara sauce to come halfway up the sides of the meatballs.
- Reduce heat to low, cover, and simmer 10–12 minutes until internal temperature reaches 165°F (74°C).
- If baking instead: place meatballs on a rimmed baking sheet, spray lightly, bake at 400°F (200°C) for 18–22 minutes, then toss in warmed sauce.
- Transfer to a serving dish, spoon sauce over, garnish with extra parsley and grated Parmesan; serve hot.
Nutrition
Calories: 320kcal | Carbohydrates: 8g | Protein: 34g | Fat: 14g | Sodium: 520mg | Fiber: 1g