Introduction

These ground turkey meatballs are juicy, flavorful, and easy to make. Perfect as a healthy dinner option, they can be baked or pan-fried to your preference. With fresh herbs and Parmesan cheese, they bring a delicious Italian-inspired taste to your table.

Ground Turkey Meatballs with Fresh Herbs Recipe - Recipe Image

Ingredients

1/2 small yellow onion, peeled
1 egg
2 tablespoons plain Greek yogurt (light or whole)
1/2 cup panko breadcrumbs
1/2 cup freshly grated Parmesan cheese
3 cloves garlic, minced (or 3/4 teaspoon garlic powder)
2 tablespoons chopped fresh basil (or 1 teaspoon dried)
2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried, lightly crushed)
1/2 teaspoon dried oregano
1 teaspoon granulated beef bouillon or 1 crushed cube (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound ground turkey (93% lean)
Olive oil for brushing or cooking spray

Instructions

Step 1: Prepare your cooking method. For baking, line a baking sheet with foil and place a baking rack on top; spray the rack with cooking spray. Preheat the oven to 400°F. For pan frying, lay parchment paper on the counter next to the stove.
Step 2: Grate the onion on the largest holes of a grater directly into a large bowl, collecting about 1/2 cup of onion and juices.
Step 3: Stir in the egg, Greek yogurt, panko breadcrumbs, Parmesan, garlic, basil, parsley, rosemary, oregano, beef bouillon (if using), salt, and pepper until well combined.
Step 4: Add the ground turkey and mix gently with your hands just until combined. Avoid over-mixing to keep meatballs tender.
Step 5: Lightly wet or spray your hands with cooking spray to prevent sticking. Scoop the mixture using a 1 ½ tablespoon cookie scoop or about a heaping tablespoon, then roll gently into meatballs without compressing them too much.
Step 6: Place the meatballs on the prepared rack or parchment paper, spacing them so they don’t touch.
Step 7: To bake: Lightly brush meatballs with olive oil or spray with cooking spray. Bake at 400°F for 16-21 minutes until cooked through (internal temperature 160°F), then let rest 5 minutes to reach 165°F. Optionally, broil briefly for extra color.
Step 8: To pan fry: Heat enough olive oil in a large nonstick skillet to lightly cover the surface over medium heat (lower heat if your pan runs hot). Cook the meatballs in batches without crowding, turning to brown all sides and cook through, about 5-7 minutes total. The internal temperature should reach 160°F; rest 5 minutes after cooking.
Step 9: Transfer cooked meatballs to a paper towel-lined plate and tent with foil to keep warm. Repeat cooking with remaining meatballs, adding oil as needed between batches.

Tips & Variations

Use fresh herbs for the best flavor, but dried herbs are a great substitute when fresh aren’t available.
To make the meatballs gluten-free, replace panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.
Avoid over-mixing the turkey mixture to keep meatballs tender and juicy.
Serve meatballs with marinara sauce and pasta, or as a protein-packed addition to salads and sandwiches.

Storage

Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm them gently in a skillet over low heat or in the microwave until heated through. You can also freeze cooked meatballs for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute. The cooking times and techniques remain the same.

How can I tell when meatballs are fully cooked?

The best way is to use an instant-read thermometer; meatballs should reach an internal temperature of 160°F and then rest to reach 165°F. This ensures they are safe to eat and perfectly juicy.

Ground Turkey Meatballs with Fresh Herbs Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

These Ground Turkey Meatballs are a healthy and flavorful alternative to traditional meatballs, made with lean turkey, fresh herbs, and a hint of Parmesan cheese. Perfectly cooked either by baking or pan-frying, they are juicy, tender, and ideal for a quick dinner or meal prep.

Author: Marco
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 25 meatballs 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Meatball Mixture

1/2 small yellow onion, peeled
1 egg
2 tablespoons plain Greek yogurt (light or whole)
1/2 cup panko breadcrumbs
1/2 cup freshly grated Parmesan cheese
3 cloves garlic, minced (may sub 3/4 tsp garlic powder)
2 tablespoons chopped fresh basil (or 1 tsp dried)
2 tablespoons chopped fresh parsley (or 1 tsp dried)
1 tablespoon chopped fresh rosemary (or 1/2 tsp dried, lightly crushed)
1/2 teaspoon dried oregano
1 teaspoon granulated beef bouillon or 1 crushed cube (optional, see notes)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground turkey (93% lean)

For Cooking

Olive oil for brushing or cooking spray

Instructions

Prep: If baking, line a baking sheet with foil and place a baking rack on top. Spray the rack with cooking spray. Preheat the oven to 400°F. If pan-frying, prepare parchment paper on the counter near the stove for placing formed meatballs.
Prepare Onion: Grate the onion on the largest holes of a grater into a large bowl, aiming to capture about 1/2 cup of the juices along with the grated onion.
Mix Ingredients: Add the egg, Greek yogurt, panko breadcrumbs, Parmesan cheese, minced garlic, fresh herbs (basil, parsley, rosemary), dried oregano, optional beef bouillon, salt, and pepper to the grated onion. Mix thoroughly.
Add Turkey: Add the ground turkey to the bowl and mix gently with your hands until just combined, being careful not to overmix to avoid tough meatballs.
Form Meatballs: Lightly wet or spray your hands with cooking spray to prevent sticking. Scoop approximately 1 1/2 tablespoons of mixture and gently roll into balls without compacting too much, to keep them tender. Place formed meatballs on prepared baking rack or parchment paper without touching.
Bake Option: Lightly brush or spray the meatballs with olive oil. Place the baking sheet in the oven and bake at 400°F for 16-21 minutes until cooked through. Use an instant-read thermometer to ensure they reach 160°F internally, then let rest for 5 minutes to reach 165°F. Optionally broil for 1 minute for extra color.
Pan-Fry Option: Heat enough olive oil in a large nonstick skillet over medium heat (or medium-low if your pan runs hot) to lightly cover the surface. Add meatballs in a single layer without crowding and cook for 5-7 minutes, turning to brown all sides and ensure cooked through (use thermometer for 160°F internal temperature, rest for 5 minutes to reach 165°F).
Keep Warm: Remove cooked meatballs to a paper towel-lined plate and tent with foil to keep warm. Repeat cooking remaining batches, adding additional oil as needed between batches.

Notes

Beef bouillon is optional but adds additional savory depth; can be omitted for a cleaner flavor.
Using fresh herbs brightens the flavor, but dried herbs work well too.
Do not overmix the meatball mixture to avoid tough, dense meatballs.
Using a baking rack when baking helps keep the meatballs crispy on all sides.
Internal temperature is key: 160°F with resting to 165°F ensures safe and juicy meatballs.

Keywords: ground turkey meatballs, healthy meatballs, baked meatballs, turkey recipe, easy dinner, protein balls