Turkey Meatballs
Homemade Turkey Meatballs are made with simple ingredients and are perfect for meal prep or a quick weeknight dinner.
Servings: 4 (4 meatballs each)
Calories: 213kcal
Equipment
- Enamelware Sheet Pan
Ingredients
- 1/2 cup plain breadcrumbs $0.30
- 2 Tbsp grated Parmesan $0.22
- 2 tsp Italian seasoning $0.20
- 1/4 tsp garlic powder $0.02
- 1/2 tsp onion powder $0.03
- 1/4 tsp black pepper $0.02
- 1/2 tsp salt $0.02
- 1 lb. ground turkey $4.99
- 1 large egg $0.18
Instructions
- Preheat the oven to 400ºF / 200C / 180C fan or Gas Mark 6 . In a bowl, stir together the breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Add the ground turkey to a separate large bowl, then add the egg and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
- Divide and shape the meat mixture into 16 meatballs, about two tablespoons each. To easily divide the meat evenly, first divide it into quarters, then divide each quarter into four pieces.
Baking Instructions:
- Place the shaped meatballs on a parchment-lined baking sheet. Transfer the meatballs to the oven and bake for 20 minutes, or until cooked through. If you prefer more browning, bake the meatballs for 15 minutes, then transfer the meatballs to a hot skillet with butter and sauté until brown, about five minutes. Serve and enjoy!
Air Fryer Instructions:
- Preheat the air fryer to 400ºF / 200C. Air fry the meatballs for about 8 minutes, or until well browned and cooked through. Shake the meatballs half-way through cooking to turn the meatballs and achieve even browning. Cook in batches to avoid overcrowding the air fryer basket.
Stove Top Instructions:
- Add 1 Tbsp olive oil to a large skillet and heat over medium. Once hot, add the meatballs (work in batches of about 8). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2-3 minutes each side).
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Video
Notes
I used 93% lean ground turkey, which keeps the flavor light but still has enough fat to keep the meatballs from drying out. I don’t suggest using 99% lean ground turkey as it may result in tough meatballs.
Breadcrumbs combine with the egg to help bind the turkey together to keep the turkey meatballs from falling apart. They also hold moisture, which helps keep the meatballs tender.
The egg combines with the breadcrumbs to bind the meatballs together and prevent them from falling apart.
A simple store-bought Italian seasoning blend provides tons of herbal flavor to the meatballs. I’ve also added some garlic and onion powder for a little depth and of course the classics, salt and pepper!
Parmesan gives an extra boost of rich umami flavor to the meatballs, making them extra satisfying and drool-worthy!
Nutrition
Serving: 4meatballs | Calories: 213kcal | Carbohydrates: 11g | Protein: 31g | Fat: 5g | Sodium: 509mg | Fiber: 1g