Here’s a delicious, tender recipe for turkey meatballs that’s healthier than beef but still full of flavor:
Ingredients
- 1 lb (450 g) ground turkey (preferably dark meat for juicier meatballs)
- ½ cup breadcrumbs (plain or Italian-style)
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1–2 tbsp olive oil (for pan-frying)
- Optional: 1–2 tbsp milk (for extra moist meatballs)
Instructions
- Preheat oven (optional): If baking, preheat to 400°F (200°C).
- Mix ingredients: In a large bowl, combine turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and milk (if using). Mix gently—don’t overwork or meatballs will be tough.
- Form meatballs: Shape mixture into 1–1.5 inch balls.
- Cook:
Pan-fry: Heat olive oil in a skillet over medium heat. Brown meatballs on all sides (~6–8 minutes), then finish cooking on low heat for 5–7 minutes, or until internal temperature reaches 165°F (74°C).
Bake: Place meatballs on a greased baking sheet and bake 15–20 minutes, until cooked through. - Serve: Great with marinara sauce over pasta, in sandwiches, or even on their own as an appetizer.
Optional twist: For extra flavor, add a teaspoon of Italian seasoning or a bit of red pepper flakes for a mild kick.
If you want, I can also give a slow cooker version with sauce that keeps the meatballs super tender and saucy for a weeknight dinner.
Do you want me to do that?
