Turkey Meatballs: Juicy, Lean, and Packed with Flavor
Ever wondered how to make turkey meatballs that aren’t dry as sawdust? Look no further! This recipe delivers moist, flavorful meatballs that’ll have everyone asking for seconds.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 4-6
Difficulty: Easy
Dietary tags: Low-fat, high-protein
Equipment Needed:
• Large mixing bowl
• Baking sheet
• Parchment paper
• Measuring cups and spoons
Don’t have a baking sheet? A large oven-safe skillet works too!
Ingredients:
• 1 pound (450g) ground turkey (85-93% lean)
• 1 large egg
• 1/2 cup (60g) panko breadcrumbs
• 1/2 cup (50g) freshly grated Parmesan cheese
• 1/2 cup (75g) finely grated onion
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (optional, but trust me on this one!)
Method:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine all ingredients. Mix gently with your hands until just combined. Don’t go crazy here – overmixing is the enemy of tender meatballs!
3. Form the mixture into 1.5-inch (4cm) balls. I like to use a cookie scoop for uniformity, but your hands work just fine.
4. Place meatballs on the prepared baking sheet, leaving a bit of space between each.
5. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). They should be lightly browned on the outside and no longer pink in the center.
Crucial Tips:
• Use a light touch when mixing and forming the meatballs. You’re not kneading bread here!
• Don’t skip grating the onion – it adds moisture and flavor without chunky bits.
• For extra juicy meatballs, use 85% lean turkey. The 93% works, but they’ll be slightly drier.
Storage:
These beauties will keep in an airtight container in the fridge for up to 3 days. They also freeze like a dream for up to 3 months.
Scaling Up:
Feeding a crowd? Double the recipe, but you might need to increase the baking time by a few minutes.
Common Mistakes:
• Overmixing the meat mixture (leads to tough meatballs)
• Using pre-grated cheese (fresh is so much better!)
• Forgetting to check the internal temperature (food safety first, folks!)
Variations:
• Swap the parsley for basil and oregano for an Italian twist.
• Add a teaspoon of Worcestershire sauce for a deeper flavor.
• Toss in some red pepper flakes if you like it spicy!
I’ve been making these turkey meatballs for years, and they never fail to impress. Even my beef-loving uncle asked for the recipe last Thanksgiving! The secret? It’s all in the moisture balance and that hit of smoked paprika.
Remember, the key to perfect turkey meatballs is keeping them juicy. Ground turkey can dry out quickly, so we’re adding moisture with the egg, grated onion, and cheese. And don’t be tempted to skip the cheese – it adds flavor and helps bind everything together.
Want to take these to the next level? Serve them with a simple marinara sauce, nestled in a sub roll, or atop a pile of zucchini noodles for a low-carb option. The possibilities are endless!
So, are you ready to revolutionize your meatball game? Give these turkey meatballs a whirl, and I promise you won’t be disappointed. Who knows, they might just become your new go-to recipe for quick, healthy, and delicious dinners!
