Hate reading? ME TOO! That’s why I’ve included some videos below.
I’m excited to share my favorite homemade meatballs recipe using ground turkey. These lean protein powerhouses are packed with Italian herbs. They’re perfect for meal prep. Let’s dive into this delicious and healthier twist on a classic!
Ground turkey is my go-to for a lighter version of traditional meatballs. They’re just as tasty but with less fat. I love how these meatballs freeze well, making them ideal for busy weeknights. Plus, they’re loaded with vitamins and minerals your body will thank you for!
Ready to roll up your sleeves and make some mouthwatering turkey meatballs? Let’s get started!
Exact Ingredients List (+ Possible Substitutes)
I love making turkey meatballs because they’re versatile and delicious. Here’s my go-to list of ingredients for this recipe:
- 2 pounds of 93% lean ground turkey
- 1 cup breadcrumbs
- 2/3 cup minced onion
- 1/2 cup minced fresh parsley
- 2 large eggs (as a binder)
- 3 minced garlic cloves
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon each of dried basil and oregano
- Salt and pepper to taste
- 1/4 cup olive oil for frying
Don’t worry if you’re missing some items. I’ve got substitutes! Swap breadcrumbs with panko or rolled oats. For a flavor boost, replace some breadcrumbs with grated Parmesan cheese. No parsley? Use basil instead. To spice things up, add a pinch of Italian seasoning or fennel seeds.
The egg binder is crucial for holding your meatballs together. If you’re out of eggs, try using a flax egg or mashed banana. Remember, the key to perfect turkey meatballs is balancing flavors and textures. Feel free to adjust quantities to suit your taste!
Instructions
I start by mixing ingredients in a big bowl. I mix ground turkey, breadcrumbs, egg, minced garlic, and spices. This makes a tasty mix. I use my hands to mix it gently until it’s just right.
Then, I get to shape the meatballs. I take about 1 tablespoon of mix and shape it into 1-inch balls. This makes around 48 meatballs.
- Baking: I heat my oven to 400°F. I put the meatballs on a wire rack over a baking sheet. I brush them with oil and bake for 15-20 minutes.
- Frying: In a skillet, I heat oil over medium-high. I cook the meatballs in batches for 5-7 minutes, turning them often.
- Air frying: I set my air fryer to 400°F. I cook the meatballs for 8 minutes, shaking the basket halfway.
Every method makes sure the meatballs reach 165°F inside for safety. After that, my turkey meatballs are ready to eat!
Tips, Tricks & Storing
I love meal prep, and turkey meatballs are perfect for it. I often make a double batch and freeze half for later. For freezing meatballs, I arrange them on a baking sheet in a single layer. After an hour in the freezer, they’re solid enough to transfer to a container. They stay fresh for up to a month.
When it’s time for reheating, I have two go-to methods. The oven works great – I place the meatballs on a sheet, cover with foil, and bake at 300°F for 15 minutes. For a saucier option, I simmer them in sauce over low heat for 10 minutes.
- Use a small ice cream scoop for uniform meatballs
- Label containers with the date before freezing
- Thaw frozen meatballs in the fridge overnight
- Store cooked meatballs in the fridge for up to 4 days
These tricks make meal prep a breeze. I can whip up a batch on Sunday and enjoy delicious, homemade meals all week long. Plus, having frozen meatballs on hand is a real lifesaver on busy nights.
Recipe Variations & Serving Suggestions
I love how versatile these turkey meatballs are! For a classic meal, I serve them over pasta with tomato sauce or Alfredo. Or, when I’m feeling light, I pair them with zucchini noodles or spaghetti squash. These make for tasty and filling pasta dishes.
On busy nights, I add these meatballs to soups like Minestrone. They make any soup hearty and add lots of flavor. I often serve them with garlic bread and a salad for a full meal.
Want fun sauce pairings? Try BBQ sauce for sliders, marinara for subs, or sweet and sour for an Asian twist. These meatballs are great as appetizers too. Serve them with toothpicks and different dipping sauces. To add some heat, I sometimes add red pepper flakes or use fresh herbs like basil or oregano for new tastes.