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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://dinewithdylan.com/ground-turkey-meatballs-recipe/