These Easy Turkey Meatballs Recipe is a step by step guide to making these meatballs that are juicy and packed with so much flavor. Everyone is going to love them.
Why Make Turkey Meatballs?
It’s true, that a turkey meatball is not going to be as good as a meatball made with a fattier cut of beef. However, with this recipe you won’t even miss it. These turkey meatballs are a lot leaner than traditional meatballs and pack so much flavor you won’t even notice anything is missing.
Second they are packed with veggies, between the onion, garlic and basil it is an excellent way to pack a few veggies into the week. Finally they are a leftover dream! The next day these meatballs will be perfect in a Meatball Sub or in a school lunch with some rice and pasta.
We also have the most delicious Cuban Meatballs for anyone looking for a meat option with a little Cuban Flare!
Our Tips for These Easy Turkey Meatballs
The turkey meat has to be very cold. Keep this in mind as you come to make the mixture. You do not want to form the balls, or cook them when the mixture is not very cold. The cold temperature will make it easier to make the balls and will allow everything to cook much more evenly.
Use whatever marinara sauce you generally like to use.
If you have a picky eater: blend the onion basil and garlic in a little blender and add that into the mixture. That way the meatball is a little more smooth, and our eaters can enjoy worry free.
This is a great recipe to break up, so that the day you want to cook them it can come together in under 30 minutes. Making the mixture a day or two before and rolling up the meatballs, will allow you to just throw them onto the pan right away and you can have dinner on the table in tno time.
Serve it over linguine pasta or even with penne or you can serve it with White Rice and Roasted Vegetables.
If you like Turkey Meatballs on a Weekday Check Out Some Other Easy Meals We Have on the Blog
Easy Turkey Meatballs
4
servings30
minutes40
minutes300
kcalIngredients
1 pound ground turkey, very cold
½ cup panko or other plain dried bread crumbs
1 cup grated Parmesan cheese, divided, more for serving, if desired
¼ cup minced onion
Dice the remainder of the onion, set aside
¼ cup chopped basil
3 garlic cloves, grated on a microplane or minced
2 teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon dried oregano
Pinch red pepper flakes (optional)
1 large egg, beaten
3 tablespoons extra-virgin olive oil, more as needed
3 cups your favorite marinara sauce, more to taste
Fresh parsley to sprinkle
Directions
- In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well.
- Add turkey and egg and blend with your hands until well mixed. If you’ve got time, cover mixture and chill for 30 minutes or up to 24 hours. It is easier to form balls when the mixture is very cold. Form into 18 meatballs, each about 1¼-inches in diameter, you can use a tablespoon to scoop.
- Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding (this will depend on the size of your pan). Then brown on all sides, it can take 5 to 8 minutes depending. Be vigilant turning, so they do not burn. If needed transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs. Repeat as needed.
- Remove all the browned meatballs to a plate. . Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
- Add remaining half of the onion that you diced, and let it begin to cook. Add a little salt and pepper to taste and make sure you scrape up all the brown bits. Once the onions are translucent add in the garlic cloves that you set aside. Mix it in quick so it does not brown.
- Now slowly add in the marinara sauce to pan and bring to a simmer. Once it is simmering, add your meatballs back to the pan. Sprinkle it with a little parsley, and some of the parmesan cheese. Allow it to simmer half covered for 15-20 minutes. Stirring it half way through.
- Serve hot, over pasta or a salad, drizzled with more olive oil and sprinkled with more cheese, if you like, but obviously.
