Turkey Meatballs
Make the best Turkey Meatballs that are juicy, tender and full of flavor using this easy recipe! It only takes 30 minutes and 10 ingredients to make these tested and perfected baked meatballs. The options are endless with these melt-in-your-mouth meatballs! Serve them as an appetizer, in meatball subs, with spaghetti, added to soup, or with your favorite sauce or a delicious brown gravy.
Ingredients
- 1 tablespoon olive oil
- 1 cup onions, diced
- 4 cloves garlic, minced
- 2 pounds ground turkey, 93% lean 7% fat
- ½ cup panko breadcrumbs
- ½ cup grated parmesan cheese
- 2 large egg yolks
- 2 tablespoons turkey seasoning, click link for homemade recipe
- 1 tablespoon worcestershire sauce
- 2 teaspoons dijon mustard
Instructions
- Preheat the oven broiler to high, or to bake at 400°F. Arrange a rack in the middle of the oven.
- Add the olive oil to a large skillet on the stove over medium-high heat.
- Once the oil is hot, add the diced onions and cook for 4 minutes. Add the minced garlic and cook for an additional minute. Remove the skillet from the heat and set it aside.
- In a large bowl, combine the ground turkey, breadcrumbs, parmesan cheese, egg yolks, turkey seasoning, Worcestershire sauce, and dijon mustard, along with the cooked onions and garlic. Use your hands, or a spatula, to combine all of the ingredients.
- Once the ingredients are combined, form the mixture into about 30 golf ball sized meatballs.
- Place the meatballs on a foil lined baking sheet and on the middle rack of the oven, under the broiler, for 6 minutes. Remove from the oven, flip the meatballs and cook for an additional 4 minutes, or until the internal temperature reaches 165°F. Alternatively, you can bake the meatballs at 400°F for 18-20 minutes.
- Remove the meatballs from the oven and immediately toss with your favorite sauce or gravy, add them to soups or subs, or freeze them for later. Refer to the notes below for how to make homemade brown gravy for the meatballs.
Notes
- To make brown gravy for the meatballs:
- Using the same skillet that you cooked the onions and garlic in for the meatballs, heat 1 tablespoon olive oil on the stove over medium-high heat. Once the oil is hot, add ½ cup onion and cook for 5 minutes. Add 3 cloves minced garlic and cook for an additional minute.
- Pour 2 teaspoons of Worcestershire sauce in with the onions and garlic, and toss to combine.
- Add 2 tablespoons butter to the skillet and once it’s melted, sprinkle 3 tablespoons flour evenly over everything in the skillet. Stir and cook for 2-3 minutes, or until the flour starts to brown.
- Pour 2 cups beef broth into the skillet, then add 2 teaspoons dijon mustard and ½ teaspoon black pepper. Stir to combine everything. Bring the gravy to a simmer. When the meatballs come out of the oven, add them to the gravy in the skillet and toss until they’re coated.
- The meatballs can also be cooked in an air fryer at 400°F for 8-10 minutes.
- If you prefer to pan fry the meatballs, add 1 tablespoon olive oil to a large skillet on the stove over medium-high heat. Fry the meatballs in batches, 10-15 at a time, so you don’t overcrowd the pan. They will need to cook for about 5-7 minutes total, rotating throughout the cooking time.
- The meatballs should be cooked to an internal temperature of 165°F. Use a meat thermometer to check the temperature of the meatballs after they're cooked.
Nutrition Facts
Serving 1meatballCalories 57kcal (3%)Carbohydrates 2g (1%)Protein 8g (16%)Fat 2g (3%)Saturated Fat 1g (5%)Polyunsaturated Fat 0.1gMonounsaturated Fat 1gCholesterol 31mg (10%)Sodium 110mg (5%)Potassium 113mg (3%)Fiber 0.2g (1%)Sugar 0.4gVitamin A 54mg (1%)Vitamin C 1mg (1%)Calcium 24mg (2%)Iron 0.4mg (2%)
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