What to make with Turkey Meatballs: Turkey meatballs are my favorite meatballs, despite the fact that meatball purists would consider them blasphemous. There are two reasons for this. It’s a combination of nostalgia for the turkey meatballs my father used to make growing up and a preference for the lighter flavor and texture they provide.
A lot of people overlook Turkey as a source of high-quality protein. Nutritionally, it delivers a powerful punch, with a high protein content, low-fat content, and a wide range of vitamins and minerals important for the body’s ability to produce energy.
Turkey meatballs, on the other hand, are generally dry and flavorless since the flesh is thinner than beef or pig. Consequently, we sat down to experiment with several methods for making turkey meatballs in order to discover which ones yielded the juiciest and most delicious results. A step-by-step guide to making easy turkey meatballs you’ll want to eat! You can also check out 3 recipes for dinner with ground turkey here.
1. Easy Turkey Meatballs
These turkey meatballs are an excellent alternative to beef. They are healthy, flavorful, and juicy on the inside. These meatballs have an Italian flair thanks to a blend of fresh and dried herbs.
20 minutes to prepare. Time to cook: 20 minutes. 35:00 total time spent. The recipe yields 7 servings (6-7 meatballs each).
- 2 lbs. ground turkey (93% lean)
- 1 cup bread crumbs, panko, or rolled oats
- Dried basil: 1/2 teaspoon
- 1/2 teaspoon oregano (dried)
- Sea salt and black peppercorns
- 1 tablespoon of extra virgin olive oil.
- 34 cups onion, minced
- 1/2 cup finely chopped fresh parsley
- Two big eggs
- Minced garlic from three cloves.
- Two tablespoons of Worcestershire sauce,
Ho to Make Easy Turkey Meatballs
To make meatballs:
Prepare a large bowl and mix together the ground turkey, bread crumbs, parsley, onion, and eggs. Add the Worcestershire sauce, basil, oregano, and 12 teaspoons of salt.
Mix thoroughly with a sturdy spatula or your hands (I prefer latex gloves). Make 1-inch balls out of the mixture and place them on a tray (you should have around 48 total).
To cook the meatballs, follow these instructions:
Set the temperature of the oven to 400 degrees Fahrenheit. To make cleanup a snap, line a rimmed baking sheet with foil. Set a wire rack on top of the baking sheet and coat the rack with nonstick cooking spray.
To bake, place meatballs on a rack and spray them with oil. Bake for 15 to 20 minutes, or until the meatballs are golden and crispy (an internal thermometer should read 165 degrees for 15 seconds).
To cook meatballs:
The oil should be heated to medium-high heat in a big skillet. In batches, deep-fry the meatballs for 5 to 7 minutes per batch, or until browned on both sides and cooked through (an internal thermometer should read 165 degrees for 15 seconds). If the skillet appears to be dry in between batches, add a little additional oil.
The meatballs can be frozen in the following manner:
Make sure they aren’t touching on the baking sheet. Frozen for up to a month in a freezer-safe container.
2. Turkey Meatballs In Sauce
It’s a safe bet that these meatballs will go well with spaghetti or another pasta dish, but that’s only one of a number of excellent possibilities. Polenta is my favorite accompaniment, but cauliflower or mashed potatoes are other wonderful options. Instead of serving them in shallow bowls, consider serving them alongside some warm garlic bread so that guests may soak up the sauce as they eat.
Servings: 4 to 6. Preparation time: 20 to 25 minutes. Cooking time ranges between 15 and 20 minutes.
- White sandwich bread, or 1/3 cup fresh breadcrumbs (about 1 ounce)
- 1/4 cup plain full-fat Greek yogurt
- At least a quarter-cup of Parmesan cheese.
- 1 large shallot, peeled and sliced
- 1 medium-sized egg
- Garlic cloves, minced, three
- At least one teaspoon of Kosher salt at
- 1/4 cup freshly chopped parsley leaves, packed loosely
- 1/2 teaspoon oregano (dried)
- 1 tsp black pepper, freshly ground
- 1 pound lean ground turkey (93% lean, 7% fat)
- one-quarter cup water
- 3 cups of marinara sauce, either store-bought or homemade (approximately 24 ounces).
- 2 tbsp extra virgin olive oil
- A cutting board
- A bowl for mixing
- This is a baking sheet.
- In addition, a high-sided sauté pan is recommended.
- A big, round platter
- A large mixing bowl for combining the ingredients
- This is a wooden spoon.
How to Make Turkey Meatballs In Sauce
- Make breadcrumbs by grinding the bread into fine crumbs. Using a food processor fitted with a blade attachment, pulverize slices of bread until they resemble coarse breadcrumbs. Make a big bowl of breadcrumbs.
- To begin, combine the dry and wet ingredients in a large mixing bowl. Breadcrumbs should be seasoned with the herbs and spices listed above, as well as a dash of kosher salt and freshly ground black pepper. Toss the ingredients together with a wooden spoon until thoroughly mixed.
- By hand, add the turkey. Add the turkey to the breadcrumb mixture and stir it in with your fingertips. Overworking the mixture will result in rough meatballs.
- Make meatballs out of the meat. Assemble the meatballs by forming them into 1 1/2-inch-wide meatball (about 2 tablespoons each) and putting them on a baking sheet. Depending on the size of your meatballs, you should have between 16 and 18.
- Cook the meatballs in a skillet until they are cooked through. Stirring frequently, bring the oil to a simmering boil in a 12-inch high-sided sauté pan over medium-high heat. For 3 minutes, pan-frying the meatballs in a single layer is all that is needed to get them golden and crispy. In about 3 minutes, turn the meatballs with a pair of tongs and cook the other side. Then spread out over a big dish (the meatballs will not be fully cooked).
- Turn off the heat and deglaze the pan. Use a wooden spoon to scrape off the brown pieces that have accumulated on the bottom of the pan after you have added the water.
- The marinara sauce should be heated and the meatballs should be finished cooking. Bring the marinara sauce to a simmer after pouring it in. Cook for around 5 to 10 minutes, until the meatballs are well cooked and the sauce has thickened.
Notes from the Cookbook
- It is possible to form and chill the meatballs for up to one day before baking. Cooked or uncooked meatballs can also be frozen. Stack them on a baking sheet and freeze them until they’re firm. Freeze the meatballs for up to a month in a freezer jar or bag. Thaw in the refrigerator overnight before baking if it hasn’t been cooked. Thaw in the refrigerator overnight or in a boiling sauce for 15 minutes if you plan to cook it.
- This option is better for those who don’t want to pan-fry the meatballs. Bake the uncooked meatballs on a baking sheet for 15 to 20 minutes, depending on how big they are, on the center rack of a 400-degree oven. If you put an instant-read thermometer halfway through and it reads 165°F, they are done. Once the meatballs are cooked, add them to the simmering marinara sauce in a large, high-sided sauté skillet or Dutch oven. Serve after simmering for around 5 minutes.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days or in the freezer for up to one month.
What to make with Turkey Meatballs? The 2 recipes above must have made you impatient to try them.