I have been free of red meat for 6.5 years! Between acid reflux and an unforgettable bad experience of eating an undercooked burger outside in the heat while pregnant — that day, I vowed to never touch beef again, and I’ve done just that!
Please note that turkey is leaner than beef. My Turkey Meatballs are extremely healthy and a good source of protein. They are packed with flavor and incredibly moist on the inside. Not to mention, the kids love them so that’s all I needed to keep these in weekly rotation.
For those who prefer red meat, as some of my family does, this turkey meatball recipe can still be made using beef. I’m happy to say that even with red-meat-lovers in the house, my ground turkey dishes are loved, finally!
The turkey meatballs can be made with a combination of fresh and dried herbs to balance the flavors. These meatballs also freeze beautifully, raw or cooked, and can be reheated in no time! They can be paired with several things to make them a complete meal. See what we usually pair them with below.
Disclaimer: My mouth just began to water thinking about them!
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Ingredients:
*Always remember you can double the recipe for larger dinners/parties!
- 2 pounds ground turkey
- 1 cup bread crumbs or panko (I use the seasoned bread crumbs from Costco)
- 2/3 cup onion minced (I prefer fresh vs dried)
- 1/2 cup fresh parsley minced (this gives them a beautiful look)
- 2 large eggs ( I often leave the eggs out)
- 3 cloves garlic minced
- 4 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 tablespoons of Emeralds Burger Bam and/ or 1 pack of Lipton soup mix or Hidden valley ranch packet.
- Season Salt and freshly ground black pepper
- 1/4 cup olive oil
To prep the meatballs:
- In a large bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, Burger Bam(or other options) and 1/2 teaspoon pepper.
- Using a strong spatula or your hands, mix well. (I typically wear food pep latex gloves, since I don’t like touching raw meat.)
- Shape the mixture into 1-inch. (I use a Shape & Store Master Meatball MakingTool I found on Amazon.)
To bake the meatballs:
- Preheat oven to 350 degrees.
- Line a rimmed baking sheet with foil or parchment paper for easy cleanup.
- Brown meatballs in skillet with olive oil on medium heat. (You can add ¼ cup of water to help with moisture.)
- Arrange meatballs on a baking sheet, brush with oil, and bake until no longer pink on the inside, for about 15 minutes. (An internal thermometer should read 155 degrees for 15 seconds.)
To fry the meatballs:
- Heat oil in a large skillet over medium-high heat.
- Fry the meatballs in batches until browned on all sides and the meatballs are cooked, for about 5 to 7 minutes per batch. (An internal thermometer should read 155 degrees for 15 seconds.)
- Add more oil between batches if the skillet looks dry.
And whatever you do, don’t forget to add the love! This is actually one of the most important ingredients in my dishes!
We like to serve our turkey meatballs with…
- Pasta and spaghetti sauce
- Green beans, quinoa (rice), and gravy
- Broccoli and garlic mashed potatoes
- BBQ sauce, as an appetizer
- Rice and baked sweet potatoes
Storing Tip: Freezing the turkey meatballs
- Arrange in a single layer on a baking sheet, not touching.
- Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month.
