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+ servings

Ground Turkey Meatballs

These healthy, juicy, fragrant, herbaceous ground turkey meatballs are utterly addicting – my husband didn’t even know they were turkey! They’re incredibly moist (thanks to my secret tips no one else uses!), seeping with garlic, herb Parmesan goodness, and can be made with fresh and/or dried herbs so you can whip up a batch anytime those Italian turkey meatball cravings strike.  This recipe is easy to whip up and can be cooked on the stovetop or in the oven. Serve these healthy turkey meatballs countless ways such as with tomato sauce or marinara and pasta, with rice pilaf/risotto, or mashed potatoes, with chimichurri, tzatziki or barbecue sauce or in wraps, gyros, grain bowls, salads, subs, etc.  You will love these juicy, tender, flavor bombs any way they are served!
Course Main Dish
Cuisine Italian
Prep Time 25 minutes
Cook Time 20 minutes
Servings 25 -28 meatballs

Ingredients

  • 1/2 small yellow onion, peeled
  • 1 egg
  • 2 tablespoons plain Greek yogurt (light or whole)
  • 1/2 cup panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced (may sub ¾ tsp garlic powder)
  • 2 tablespoons chopped fresh basil, or 1 tsp dried
  • 2 tablespoon chopped fresh parsley, or 1 tsp dried
  • 1 tablespoon chopped fresh rosemary, or 1/2 tsp dried, lightly crushed
  • 1/2 teaspoon dried oregano
  • 1 teaspoon granulated beef bouillon or 1 crushed cube (optional, see notes)*
  • 1/2 tsp EACH salt, pepper

ADD LAST

  • 1 pound ground turkey 93% lean
  • olive oil for brushing or cooking spray

Instructions

PREP

  • If baking: Line a baking sheet with foil for easy cleanup and top with a baking rack; spray the rack with cooking spray. Preheat oven to 400 degrees F.
  • If pan frying: Line the counter next to the stove with parchment paper.

TO MAKE MEATBALLS

  • Grate the onion on the largest holes of the grater straight into a large bowl (we want all the juices!) until there is about 1/2 cup combined juices/onion. Stir in the remaining ingredients up to the turkey and mix well. Add the turkey and mix with your hands just to combine (don’t over-mix or your meatballs will be tough).
  • Wet or lightly spray your hands with cooking spray to prevent the mixture from sticking. Scoop the meat mixture using a 1 ½ tablespoon cookie scoop (or a heaping 1 tablespoon), then gently roll in between the palms of your hands to form balls; don't compact too much or the meatballs will be dense. Place the meatballs onto the prepared rack or parchment paper without touching.

TO BAKE THE MEATBALLS

  • Lightly brush the meatballs with olive oil or spray with cooking oil.
  • Transfer the baking sheet to the oven and bake at 400 degrees F for 16-21 minutes, or until the meatballs are cooked through (reach an internal temperature of 160 degrees F on an instant read thermometer then allowed to rest for 5 minutes to reach 165 degrees F). Broil for a minute or so if desired for some extra color.

TO PAN FRY THE MEATBALLS

  • Heat enough olive oil to a large nonstick skillet (my favorite pan!) to lightly cover the surface of the skillet. Heat over medium heat (medium-low if your skillet runs hot).
  • Working in batches, add the meatballs to the skillet in a single layer without touching and cook until nicely browned all over and cooked through, about 5-7 minutes. (They should reach an internal temperature of 160 degrees F on an instant read thermometer then allowed to rest for 5 minutes to reach 165 degrees F.)
  • Remove to a paper towel lined plate and tent with foil to keep warm.
  • Repeat with remaining meatballs, adding additional oil in between batches as needed.

Video

Notes

*UPDATE 11/17/24:  I have reduced the bouillon from 2 to 1 teaspoon as some found the recipe too salty.

Tips and Tricks

  • I like to use Jenni-O brand turkey: It doesn't seem to be as wet as other brands so it's easier to work with.
  • Beef bouillon: My secret ingredient that will change your turkey world!  It infuses the turkey meatballs with rich, beefy goodness. If using cubes, finely crush and then add to mixture, don’t dissolve in water first.  If you don’t eat meat, then eliminate the bouillon and increase the salt to 3/4 teaspoon. 
  • Gluten free: Use your favorite gluten free panko, crackers or toasted gluten free bread in place of the panko.
  • Don’t skip grating the onion: I have tried this recipe with grated onion, dried minced onions and onion powder and the recipe with grated onion was by far the juiciest. If you do skip grating, then increase the yogurt but 1 tablespoon or so.
  • Use cold ingredients: Start with cold eggs, yogurt and add cold turkey straight from the fridge to make the mixture easier to work with.
  • Nonstick trick: For even colder/easier to work with meatballs, I like to either refrigerate the meatball mixture and remove portions at a time to roll or scoop the meatballs onto a parchment paper lined baking sheet, flash freeze for 3-5 minutes to let them firm up, then gently roll them, taking a few out of the freezer at a time. If the meatballs are still too wet, add panko 1 tablespoon at a time, taking care not to overmix.
  • Don’t overcook: Overcooked meatballs are dry meatballs.  I recommend using an  instant read thermometer for the juiciest meatballs.
  • Prep ahead: Roll the meatballs up to 24 hours ahead of time, cover with plastic wrap, refrigerate, then bake when ready.  Let the meatballs sit on the counter for 30 minutes to help come to room temperature before cooking.
  • Recipe variations:  See post for tasty recipe variations and ingredient substitutions. 
  • Ways to serve:  See post for TONS of ways to gobble up these turkey meatballs!

HOW TO STORE and REHEAT

  • To storage: Let meatballs cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 5 days.   
  • To freeze: Let the meatballs cool then then transfer to a freezer safe bag, squeeze out excess air and seal or transfer to an airtight container.  Freeze for up to 3 months.  Let the meatballs thaw in the refrigerator overnight before reheating.  
  • To reheat in the microwave: Transfer meatballs to a microwave safe plate and microwave for 60 seconds then at 15 second intervals until warmed through. I like to cut my meatballs in half so they reheat more evenly.
  • To reheat on the stove: Heat a drizzle of oil or melt some butter in a large nonstick skillet over medium-low heat. Add the meatballs and reheat, stirring often until warmed through.