Description
These healthy, juicy, and fragrant ground turkey meatballs are loaded with garlic, fresh and dried herbs, and Parmesan cheese. Perfectly moist and tender, they can be cooked on the stovetop or baked, making them versatile for a variety of serving options such as pasta, rice, wraps, or salads. A delicious and easy recipe for an Italian-inspired main course that even turkey skeptics will love.
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 substitute 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
Cooking
- Olive oil for brushing or cooking spray
Instructions
- Prepare Ingredients: Peel and finely chop the yellow onion, mince the garlic cloves, and chop the fresh herbs if using. Preheat your cooking surface whether you're baking or using the stovetop.
- Mix Meatball Ingredients: In a large bowl, combine the ground turkey, egg, Greek yogurt, panko breadcrumbs, grated Parmesan, minced garlic, herbs, dried oregano, beef bouillon (if using), salt, and pepper. Mix gently but thoroughly until all ingredients are evenly incorporated without overworking the meat.
- Shape Meatballs: Using your hands or a small scoop, form the mixture into 25 meatballs, about 1.5 inches each in diameter, ensuring they are evenly sized for consistent cooking.
- Cook Meatballs - Stovetop Method: Heat a skillet over medium heat and lightly brush with olive oil or coat with cooking spray. Add the meatballs in batches without crowding. Cook, turning occasionally, for about 15-20 minutes until browned on all sides and cooked through.
- Cook Meatballs - Oven Method: Preheat oven to 400 degrees Fahrenheit. Place meatballs on a baking sheet lined with parchment or lightly greased. Brush or spray with olive oil. Bake for 20 minutes or until meatballs are cooked through and golden brown on the outside.
- Serve: Remove meatballs from heat and serve warm with your choice of tomato sauce, pasta, rice, mashed potatoes, or as part of wraps, salads, or grain bowls.
Notes
- These meatballs are incredibly moist thanks to the addition of Greek yogurt and the balance of fresh and dried herbs.
- You can use either fresh or dried herbs depending on availability; dried herbs are more concentrated, so adjust amounts accordingly.
- The granulated beef bouillon is optional but adds a subtle savory depth to the meatballs.
- If you want a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or almond flour.
- They freeze well uncooked—freeze shaped meatballs on a tray, then transfer to a bag and cook from frozen when desired.
- Serve meatballs with a variety of sauces such as marinara, chimichurri, tzatziki, or barbecue sauce for different flavor profiles.
Nutrition
- Serving Size: 1 meatball
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 8 g
- Cholesterol: 40 mg
