Description
A delicious, tender and flavorful Turkey Meatball recipe that is perfect on its own, with spaghetti or in a sauce!
Ingredients
Scale
- 1 lb ground turkey
- 1/4 cup white onion, shredded
- 1/4 cup breadcrumbs (regular or gluten-free) OR almond flour
- 2 tablespoons frozen butter, shredded (regular or plant-based)
- 2 tablespoons mayo
- 2 tablespoons parmesan cheese, shredded
- 2 teaspoons garlic, minced
- 1 teaspoon worcestershire
- 1 teaspoon dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon lemon zest
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil (for cooking ONLY, do not mix into meatballs)
Instructions
- Combine: Combine ingredients (except the oil) in a large bowl. (If you feel the mixture is super sticky, feel free to place in the refrigerator for 10-15 minutes before scooping).
- Scoop: Use a cookie dough scoop to scoop out approx. 1 1/2 tablespoons of meatball mixture, forming a ball, and place on a large plate. Continue until all of the meatball mixture is used.
- Sear: Take large/medium cast iron skillet and bring to medium-high heat. Add a tablespoon of oil and use a spatula to spread evenly to coat the pan. Add turkey meatballs and sear on all sides, about 3 minutes. Turn down heat to medium and cover the pan.
- Cook: Allow meatballs to cook about 10-15 minutes or until fully cooked (165 degree F. internal temperature – use a meat thermometer). If you feel the pan is too dry, feel free to add a splash of water and then cover again.
- Serve: Remove meatballs from hot pan and serve as-is, with spaghetti, in a yummy sauce or with some Greek Orzo Pasta!
Notes
- To Bake: line a baking sheet with parchment paper or aluminum foil and place an oven-safe cooling rack on top – spray the rack with olive oil. Place meatballs on top of the rack and place in the oven, middle rack, at 400 degrees F. for 15-20 minutes or until they are fully cooked (165 degree F. internal temp).
- Freeze: place uncooked meatballs on a cookie sheet, ensuring they are not touching. Place in the freezer for approx. 1 hour or until meatballs are frozen. Then place in a labeled, freezer-safe bag and freeze for up to 3 months.
- Storage: store cooked meatballs in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 6oz
- Calories: 249
- Sugar: 0.9 g
- Sodium: 447.4 mg
- Fat: 16.5 g
- Carbohydrates: 5.4 g
- Protein: 19.6 g
- Cholesterol: 78.6 mg