Turkey Meatballs
Learn how to make juicy turkey meatballs in just 40 minutes! This easy recipe uses lean ground turkey for a healthy twist on classic meatballs perfect for dinner.
Equipment
- mixing bowl
- knife
- cutting board
- measuring cups
- measuring spoons
- skillet
- tongs
- instant-read thermometer
Ingredients
- 1 pound lean ground turkey
- 1/2 cup plain breadcrumbs Panko or traditional
- 1 large egg lightly beaten
- 1/4 cup yellow onion finely chopped
- 2 cloves garlic minced
- 1/4 cup freshly grated Parmesan cheese optional
- 1/4 cup fresh parsley finely chopped
- 2 tablespoons whole milk
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil divided
Instructions
- Finely chop the yellow onion and mince the garlic. If using, grate the Parmesan cheese and chop the fresh parsley. This ensures everything is ready for efficient mixing.
- In a large mixing bowl, gently combine the ground turkey, breadcrumbs, lightly beaten egg, finely chopped onion, minced garlic, grated Parmesan cheese (if using), chopped fresh parsley, whole milk, Worcestershire sauce, salt, and black pepper. Use your hands to mix just until everything is combined and uniform, being careful not to overmix, which can result in tough meatballs.
- Using a tablespoon or a small cookie scoop, measure out approximately 1.5-inch diameter portions of the mixture. Gently roll each portion between your palms to form smooth, uniform meatballs. You should get about 18 to 20 meatballs.
- In a large, heavy-bottomed skillet or cast iron pan, heat 1 tablespoon of the olive oil over medium-high heat until it shimmers.
- Carefully place the meatballs into the hot skillet in a single layer, ensuring not to overcrowd the pan. You may need to work in two batches. Sear the meatballs for 2 to 3 minutes per side, turning them gently with tongs, until they are beautifully browned on all surfaces. At this stage, they will not be cooked through in the center.
- Reduce the heat to medium-low, add the remaining 1 tablespoon of olive oil to the pan if cooking a second batch, and return all browned meatballs to the skillet. Cover the skillet tightly with a lid and continue to cook for 8 to 10 minutes, or until the meatballs are cooked through and an internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) when checked with an instant-read thermometer.
- Remove the meatballs from the skillet and serve them immediately with your favorite pasta sauce, over rice, or as a standalone appetizer.
Notes
Use a cookie scoop for uniform meatballs. Do not overmix the meatball mixture to avoid toughness. Serve with pasta sauce, rice, or as an appetizer.