Ground Turkey Meatballs with Fresh Herbs Recipe
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.
- 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
