This 20 minute, quick and easy, Turkey Meatballs recipe is perfect for delicious and healthy weeknight meals. They’re juicy, flavorful, and require just 7 ingredients.
Trust me, the whole family will love them!
I’m telling you, these turkey meatballs are the best! In fact, they’re so good you’ll forget all about beef and pork.
But here’s why they’re really amazing…
You can cook them in a nonstick frying pan! Which means cleanup is minimal and you can have them all year long, including summer when it’s too hot to turn on the oven.
So, we know you’ll love this recipe, but if you’re looking for the most flavorful ground turkey meatballs see this list here.
Jump to:
Why You’ll Fall In Love with this Recipe…
- They make an excellent healthy meal for weeknights.
- They’re mouthwateringly juicy and healthier than beef or pork meatballs.
- In fact, they’re so delicious that even the kiddos will love them. Especially if you serve them with spaghetti pasta, meatball subs, or a dipping sauce like honey mustard..
- With just 7 ingredients, they’re super easy to make.
- Are you following a special diet? Turkey meatballs can be a part of many healthier diets including keto, low carb, and gluten-free (using appropriate binders).
Save This to Your Dinner Board!
Ingredients
Making turkey meatballs is as easy as can be.
It’s just a mixture of 7 simple ingredients including ground turkey, breadcrumbs, egg, and seasoning.
We picked these ingredients because you can find them everywhere. So you can go to the grocery store and find them easily.
- Ground Turkey – We like 93/7 (93% lean and 7% fat) because it’s incredibly lean and protein packed but also as some fat to keep it juicy and flavorful.
- Breadcrumbs – We used plain breadcrumbs, you could use Italian flavored breadcrumbs or panko but we didn’t test it.
- Egg
- Dried Parsley
- Garlic Powder
- Onion Powder
See the recipe card for quantities.
How to Make The Juiciest Turkey Meatballs
With just a few steps, you’ll be well on your way to making the tastiest and juiciest meatballs you’ve ever had. Let’s get to it!
Begin by adding the breadcrumbs, egg, seasonings, and salt to a bowl.
Stir the ingredients well with a fork or combine until they are well combined.
Next, add the ground turkey and mix to combine.
But, don’t overmix…
Now, we’re ready to start forming the meatballs. There are a few ways to do it. You can grab some in your hand. Or for more consistent results you can use a small ice cream scoop.
Gently roll the meat mixture in your hands to form the balls and place them on a parchment paper lined baking sheet.
Sometimes the turkey mixture will be too wet to form the meatballs and they’ll collapse. This can happen because there are variations in egg content and moisture in the ground turkey.
So, what does one do?
Add a bit of breadcrumbs, a tablespoon at a time until the mixture is firmer, and you’ll be all good.
Another way to help the meatballs keep their shape is to place the mixture in the refrigerator for 30 minutes before forming them.
Now, the fun part.
Get out your favorite frying pan, a nonstick pan works well here, and add a tablespoon of oil (we prefer a healthier oil like olive oil for this recipe) and heat it over medium heat.
Next, you’ll want to add the raw meatballs to the skillet. How many? Maybe 10 to 12 depending on the size of your pan. Please don’t overcrowd!
Cook them for about 3 to 4 minutes per side until they are golden brown. But do you want to know a secret? Using a food thermometer is even better. Trust me, if you cook the meatballs until the internal temperature is 165 degrees you’ll have the juiciest turkey meatballs you’ve ever had.
The Secret to Juicy Turkey Meatballs
I mentioned it just above, but I want to reiterate this one tip. Our key to keeping the meatballs nice and juicy is to use a food thermometer. Here’s how we do it:
Cook the turkey meatballs on the first side for 3 to 4 minutes, then turn them over and cook for another few minutes, and check the temp of one of the meatballs. Check it periodically to see what the temperature is.
Once the internal temp reaches 165 degrees, they are safe to eat. Remove them immediately and for the juiciest and most tender meatballs you’ve ever had.
Variations
We love this recipe as is but it’s so much fun to switch things up and make it your own. So, whether you like your meatballs spicy, Greek, or Asian-inspired, there’s an idea below that you will love.
- Spicy Turkey Meatballs – Add some red pepper flakes or cayenne pepper to kick your meatballs a notch.
- Spinach & Feta Meatballs – Add some fresh spinach and feta to the meatball mixture for a flavorful Mediterranean spin.
- Asian Inspired Turkey Meatballs – Add ginger, garlic, soy sauce, and green onions. Pair with a sesame soy dipping sauce and serve over rice with steamed vegetables. Trust me! This is one that the whole family will get behind.
- Buffalo Turkey Meatballs – Mix in blue cheese crumbles and hot sauce. Serve with a side of celery sticks and ranch or blue cheese dressing for dipping.
- Mexican-Style Turkey Meatballs – Mix in cumin, chili powder, cilantro, and diced jalapenos. Serve with rice, salsa, and guacamole.
Equipment
So there’s no special equipment needed for this recipe.
But we do recommend using a nonstick pan as it makes clean up super easy. If you happen to be looking for a new pan, check out this nonstick pan by Tramontina.
Storage & Reheating
These meatballs will keep for up to 4 days in the fridge or up to 3 months in the freezer.
For refrigerated meatballs, we’ve found that the best way to reheat them is to place them in a frying pan with a few tablespoons of water and warm them through for about 10 minutes.
Reheat frozen meatballs in the oven preheated to 350 degrees for 15 to 25 minutes. The time will vary depending on how large the meatballs are.
Top tips
We’ve found that allowing the meatball mixture to chill for about 30 minutes before forming helps them keep their shape better while cooking.
Use a small ice cream scoop to ensure your meatballs are uniform in size, which helps them cook evenly.
FAQ
To prevent your meatballs from falling apart be sure to chill the mixture and avoid overmixing. Typically, one egg per pound of meat is enough. So if you are multiplying the batch, be sure to use the right amount of eggs.
Of course! You can prepare the meatball mixture and shape them in advance. Store them in the refrigerator for up to 24 hours before cooking, or freeze them for longer storage. Frozen meatballs can be cooked directly from the freezer or thawed overnight in the refrigerator.
Turkey meatballs are versatile and can be served with pasta, rice, or as a sub sandwich. They pair well with marinara sauce, BBQ sauce, or a creamy gravy. You can also serve them with a side of vegetables, mashed potatoes, or a salad, and much more!
Turkey Meatballs Recipe
Ingredients
- 1 Pd Ground Turkey
- 1 Large Egg
- ½ Cup Plain Bread Crumbs
- 2 Tsp Dried Parsley
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Kosher Salt
Instructions
- In a large bowl, add the egg, bread crumbs, garlic powder, onion powder, parsley, and salt. Mix to combine.
- Add the turkey to the mixture and mix just to combine.
- Take 2 tablespoons of the turkey mixture, shape it into a ball, and place it on a baking sheet. Continue until all the mixture is used; you should end up with approximately 20 meatballs.
- Heat 1 tablespoon of olive oil in a pan on medium heat. When the oil is hot, cook the turkey meatballs for about 3-4 minutes per side. The meatballs are done when the center reaches an internal temperature of 165 degrees.
- Serve the cooked meatballs with your favorite sauce or gravy.
Notes
- You can mix and form the meatballs up to 2 days in advance. Then cook when ready.
- Mixing the ingredients before adding the meat helps prevent overmixing and ensures that all seasoning has been thoroughly mixed.
- Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Can you cook these in the oven? If so what temperature?
Hi Madison, thanks for stopping by! We haven’t tested them in the oven yet. When we do, we will update this recipe.