Introduction

These ground turkey meatballs are tender, flavorful, and easy to prepare. Made with fresh herbs, Parmesan, and a touch of Greek yogurt, they offer a healthy twist on a classic favorite. Whether baked or pan-fried, they make a perfect meal addition any day of the week.

Ground Turkey Meatballs Recipe - Recipe Image

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 substitute ¾ tsp garlic powder)
2 tablespoons chopped fresh basil (or 1 tsp dried)
2 tablespoons 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)
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound ground turkey (93% lean)
Olive oil for brushing or cooking spray

Instructions

Step 1: If baking, preheat the oven to 400 degrees F. Line a baking sheet with foil and place a baking rack on top, then spray the rack with cooking spray. If pan frying, line your counter with parchment paper next to the stove.
Step 2: Grate the onion using the largest holes of a grater directly into a large bowl, collecting about 1/2 cup of onion and juices. Add the egg, Greek yogurt, panko breadcrumbs, Parmesan, garlic, herbs, oregano, bouillon (if using), salt, and pepper. Mix well.
Step 3: Add the ground turkey to the bowl and gently mix with your hands until just combined. Avoid over-mixing to keep the meatballs tender.
Step 4: Wet or lightly spray your hands with cooking spray to prevent sticking. Using a 1 ½ tablespoon scoop or a heaping tablespoon, portion the mixture and gently roll into balls without compressing them too tightly. Place the meatballs onto the prepared rack or parchment paper, ensuring they don’t touch.
Step 5: For baking, lightly brush or spray the meatballs with olive oil. Bake for 16-21 minutes, until an instant-read thermometer registers 160 degrees F. Let rest five minutes to reach 165 degrees F. Optionally, broil briefly for extra color.
Step 6: For pan frying, heat enough olive oil in a large nonstick skillet to lightly cover the surface over medium heat (or medium-low if your skillet runs hot). Cook the meatballs in batches without crowding until browned and cooked through, about 5-7 minutes, turning often. Check for an internal temperature of 160 degrees F and rest five minutes before serving.
Step 7: Remove cooked meatballs to a paper towel-lined plate and tent with foil to keep warm between batches.

Tips & Variations

Use fresh herbs whenever possible for the best flavor, but dried herbs work well if measured correctly.
To make these meatballs gluten-free, substitute gluten-free breadcrumbs for panko.
If you don’t have Greek yogurt, you can substitute with mayonnaise or a bit of milk for moisture.
For a spicier kick, add a pinch of red pepper flakes to the mixture.
Serve these meatballs with your favorite marinara sauce, over pasta, or as a protein-packed appetizer.

Storage

Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. You can also freeze cooked meatballs for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken can be used as a substitute, but it is often leaner and may result in slightly drier meatballs. Adding a little extra Greek yogurt or a splash of olive oil can help keep them moist.

How do I prevent the meatballs from falling apart?

Make sure to mix the ingredients gently and avoid overworking the meat. Using binding ingredients like egg, breadcrumbs, and Greek yogurt help hold the meatballs together. Also, letting them rest after cooking helps firm up their texture.

Ground Turkey Meatballs Recipe

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★★★★★

4.7 from 109 reviews

These Ground Turkey Meatballs are a delicious, lean alternative to classic beef meatballs. Made with fresh herbs, Parmesan cheese, and a touch of Greek yogurt for moisture, they can be baked or pan-fried to a golden perfection. Perfect for a healthy dinner or meal prep, these meatballs are flavorful and tender without being dense.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Approximately 20 meatballs (depending on size) 1x
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Meatball 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 (or 3/4 tsp garlic powder)
2 tablespoons chopped fresh basil (or 1 tsp dried)
2 tablespoons 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)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground turkey (93% lean)
Olive oil for brushing or cooking spray

Instructions

Prep: Gather all ingredients and prep your workspace. If baking, line a baking sheet with foil and place a baking rack on top. Spray the rack with cooking spray. Preheat the oven to 400°F. If pan-frying, line the counter near the stove with parchment paper to place cooked meatballs afterwards.
Make the Meatball Mixture: Grate the half onion on the largest holes of a box grater directly into a large bowl to capture the juices. Add the egg, Greek yogurt, panko breadcrumbs, Parmesan cheese, minced garlic, fresh herbs (or dried substitutes), dried oregano, optional beef bouillon, salt, and pepper. Mix these ingredients well. Add the ground turkey and gently mix with your hands just until combined, being careful not to overwork the meat to avoid tough meatballs.
Form the Meatballs: Lightly wet or spray your hands with cooking spray to prevent sticking. Use a 1 ½ tablespoon cookie scoop (or a heaping 1 tablespoon) to portion the mixture. Roll gently between your palms into balls without compacting them tightly, which keeps them tender. Place the formed meatballs on the prepared rack if baking or on parchment paper if pan-frying, ensuring they don’t touch.
Bake the Meatballs (if using oven): Lightly brush each meatball with olive oil or spray with cooking oil. Place the baking sheet with the rack into the preheated oven. Bake at 400°F for 16-21 minutes until meatballs are cooked through and reach an internal temperature of 160°F. Let them rest for 5 minutes off the heat, during which time the temperature will rise to 165°F. Optionally, broil for 1 minute to add extra browning.
Pan-Fry the Meatballs (if cooking on stovetop): Heat a large nonstick skillet over medium heat and add enough olive oil to lightly coat the surface. Place the meatballs in a single layer without crowding the pan. Cook for 5-7 minutes, turning as needed to brown all sides and cook through. Confirm they reach an internal temperature of 160°F, then let rest for 5 minutes to reach 165°F. Transfer cooked meatballs to a paper towel-lined plate and tent with foil to keep warm. Repeat with remaining meatballs, adding oil as necessary.

Notes

Using fresh herbs gives the best flavor, but dry herbs can be substituted as noted.
The optional beef bouillon adds umami meatiness but can be omitted for a lighter taste.
Do not overmix the meatball mixture to keep meatballs tender and juicy.
Allow meatballs to rest after cooking to let the juices redistribute and temperature to reach safe levels.
Both baking and pan-frying methods produce delicious results; choose based on your preference or equipment available.

Keywords: Ground turkey meatballs, healthy meatballs, baked meatballs, pan-fried meatballs, low fat turkey recipe, easy dinner, homemade meatballs