Savory & Simple Turkey Meatball Recipe: A Family Favorite for Any Season
Easy turkey meatball recipe! Juicy & flavorful meatballs perfect for pasta, subs, or appetizers. Quick, family-friendly & freezer-friendly!
Ingredients
For the Meatballs:
- 1 pound ground turkey
- 1/2 cup breadcrumbs panko or regular
- 1/4 cup grated Parmesan cheese
- 1 large egg lightly beaten
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 2 cloves garlic minced
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil for cooking
Optional: For a Simple Tomato Sauce:
- 1 tbsp olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 28 ounces crushed tomatoes
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- In a large bowl, gently combine ground turkey, breadcrumbs, Parmesan cheese, egg, milk, onion, garlic, Italian seasoning, salt, and pepper. Mix until just combined; do not overmix.
- Shape the mixture into 1.5-inch meatballs. Moisten your hands with water to prevent sticking.
Choose your cooking method:
- Baking: Preheat oven to 400°F (200°C). Place meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through and lightly browned.
- Pan-Frying: Heat olive oil in a large skillet over medium heat. Brown meatballs in batches on all sides, about 8-10 minutes total. Ensure they are cooked through.
- Simmering in Sauce: Prepare tomato sauce if desired. Gently place meatballs into simmering sauce. Cover and simmer for 20-25 minutes, or until meatballs are cooked through.
- Serve hot with your choice of pasta, in subs, as appetizers, or with polenta or mashed potatoes.
Notes
- For extra tender meatballs, soak your breadcrumbs in milk for 5-10 minutes before adding them to the mixture. This ensures maximum moisture retention.
- Don't overmix the meatball mixture! Overworking the meat can result in tough meatballs. Mix just until all ingredients are combined.
- To prevent sticking and for easier rolling, lightly moisten your hands with water or a touch of olive oil before shaping the meatballs.
- Want to test the flavor before cooking all of them? Cook a small tester meatball and taste to adjust seasonings as needed before proceeding with the rest of the recipe.
- Make a double batch! Turkey meatballs freeze exceptionally well. Cooked meatballs can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If baking, consider broiling the meatballs for the last few minutes to achieve a nicely browned and slightly crispy exterior.
- For simmering in sauce, ensure the sauce is gently simmering, not boiling vigorously, to keep the meatballs tender and prevent them from breaking apart.
- Vary the cheese! Try using Pecorino Romano or Asiago cheese instead of Parmesan for a different flavor profile.
- Spice it up! Add a pinch of red pepper flakes to the meatball mixture for a subtle kick.
- Fresh herbs make a difference. If you have fresh parsley, basil, or oregano on hand, add a tablespoon or two of finely chopped fresh herbs to the meatball mixture for an even brighter flavor.