Turkey Meatballs are easy to make and packed with flavor: the perfect weeknight meal!
I think it’s safe to say that the meatball is one of the most beloved foods on the planet. What evidence do I have for this? Well, every culture seems to have one: the Spanish have their albóndigas; the Turkish culture has köfte; the Greeks make keftédes; in Japan they make tsukune and the Chinese have a huge meatball, aptly named ‘lion’s head’ for its size and shape. And here in America, we love the Italian version, the inspiration for these for crazy-good turkey meatballs.
The meatball has been around for a very long time. Foodie historians can’t seem to agree on when the first one appeared (possibly in ancient Persia, maybe in ancient Rome) but one thing we know for sure is that there’s something really compelling about the tender spheres and their crispy crust that makes nearly everyone really happy. I know I’m always happy to have some meatballs (and I confess to being kind of unhappy when I go to a party and the buffet does not include any meatballs…).
You can have these turkey meatballs whenever you want because they are super easy to make. A one-bowl wonder! Just mix all of the ingredients in that one bowl, form the balls, and bake. That’s it! The flavor is exceptional: the mildness of the turkey really lets the Parmesan, Italian seasoning, garlic, and fresh parsley shine through. And the texture? Surrounded by that deeply browned crust (thank you, hot oven!), the interior of these meatballs is incredibly moist and tender. They smell so amazing when you pull them out of the oven that it will be hard for you to wait for them to cool down before popping one in your mouth (I tell you this from experience and with memories of burning the roof of my mouth!)
When I make these turkey meatballs, I usually do a double batch so I can serve them for dinner that night and then freeze some for the (near!) future. My family’s first choice is usually meatballs with spaghetti in this bright Tomato Sauce, but I really love them with Baked Rice and this savory Brown Gravy: delicious and so satisfying – add some Sautéed Broccoli and you have my perfect comfort meal.
Secrets to the Perfect Meatball…
If you follow this recipe to a T, you’ll end up with perfectly delicious meatballs. But there are a few tricks of the trade that can up your meatball game.
Ground turkey is usually a mix of white and dark meat, and I recommend that type over the all-white meat version, which is also available. Because turkey is a naturally lean meat, that bit of fat from the dark meat helps keep these meatballs moist and adds to their flavor.
While one of the great things about this recipe is that all the ingredients are mixed in one bowl, I sometimes soak my breadcrumbs in the milk separately for 5 minutes or so; then you will have a panade, the actual term for breadcrumbs soaked in liquid, which will easily distribute evenly throughout the mixture, holding everything together and contributing to the beautiful tender texture. Mincing garlic will allow that flavor to permeate, but grating garlic is an even better way to get garlic in every bite. Remember to combine all of the ingredients together gently; you don’t want to overwork the mix. Finally, wet your hands with a bit of cold water for easier meatball forming and try to form them all the same size for even cooking.
How to Make Ahead and Store
You can prep these meatballs through Step 3, cover tightly, and store them in the refrigerator for up to 24 hours; remove them from the fridge about 15 minutes before baking. The cooked and cooled turkey meatballs can be stored in an airtight container and will keep in the fridge for up to 3 days and in the freezer for up to 3 months (thaw overnight in the fridge before reheating).
Serving Suggestions
Turkey meatballs are really versatile. Yes, they are great with pasta in red sauce, like Baked Pasta or Cheesy Baked Ziti, but wait until you try them with this ultra-creamy Brie Pasta; when I do this, I honor the mushrooms in that pasta dish by serving Stuffed Mushrooms with Cream Cheese on the side. Something else I think you’ll love is turkey meatballs lightly tossed in melted Garlic Butter over Crispy Parmesan Crusted Potatoes.
How about adding some sliced turkey meatballs on top of this Flatbread White Broccoli Pizza or creating your own Pizza with homemade Basil Pesto, Marinated Mozzarella, and turkey meatballs. And it’s hard to talk about meatballs without paying homage to the iconic meatball sandwich: change it up a little by stuffing turkey meatballs between thick slices of Challah that have been slathered with some Whipped Ricotta and topped with slices of these Roasted Peppers.
Turkey Meatballs
Ingredients
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 2 tablespoons fresh parsley chopped
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400 degrees F.
- In a large bowl, combine the ground turkey, breadcrumbs, egg, milk, Parmesan cheese, minced garlic, salt, pepper, Italian seasoning, and parsley. Mix until just combined, being careful not to overwork the mixture.
- Form the mixture into 1 1/2-inch meatballs and place them on a baking sheet lined with parchment paper.
- Drizzle the meatballs with olive oil and bake in the preheated oven for 20 minutes, or until they are cooked through and have an internal temperature of 165 degrees F.
- Remove from the oven and let the meatballs rest for a few minutes before serving.
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