Turkey Meatballs Recipe
A delicious, tender and flavorful Turkey Meatball recipe that is perfect on its own, with spaghetti or in a sauce!
Ingredients
- 1 pound ground turkey
- ¼ cup white onion shredded
- ¼ 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 sauce
- 1 teaspoon dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon lemon zest
- ¼ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil for cooking ONLY, do not mix into meatballs
Instructions
- Combine: In a large bowl, add 1 pound ground turkey, ¼ cup white onion, ¼ cup breadcrumbs, 2 tablespoons frozen butter, 2 tablespoons mayo, 2 tablespoons parmesan cheese, 2 teaspoons garlic, 1 teaspoon worcestershire sauce, 1 teaspoon dijon mustard, 1 teaspoon kosher salt, ¼ teaspoon lemon zest, and ¼ teaspoon ground black pepper. (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 a large cast iron skillet and bring to medium-high heat. Add 1 tablespoon extra virgin olive 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
Calories: 270kcal | Carbohydrates: 7g | Protein: 29g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 866mg | Potassium: 390mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
