Healthy Turkey Meatballs
These light, flavorful turkey meatballs are packed with fresh herbs and aromatics, making them a perfect protein-rich addition to any meal.
Ingredients
- •1 lb (450g) lean ground turkey
- •1/2 cup panko breadcrumbs
- •1 large egg, lightly beaten
- •1/4 cup fresh parsley, finely chopped
- •2 cloves garlic, minced
- •1/4 cup yellow onion, finely grated
- •1 teaspoon dried oregano
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1 tablespoon extra virgin olive oil
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- 2
In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, parsley, minced garlic, grated onion, oregano, salt, and pepper.
- 3
Use your hands to gently mix the ingredients until just combined; be careful not to overwork the meat to ensure the meatballs remain tender.
- 4
Scoop about 2 tablespoons of the mixture at a time and roll into balls, placing them on the prepared baking sheet.
- 5
Lightly brush or spray the tops of the meatballs with olive oil.
- 6
Bake for 20 to 25 minutes, or until the meatballs are golden brown and cooked through to an internal temperature of 165°F (74°C).
- 7
Serve immediately over your favorite pasta, zucchini noodles, or with a side of roasted vegetables.
💡 Chef tips
- For extra moisture, you can add a tablespoon of grated zucchini to the mixture, ensuring you squeeze out all excess liquid first.
- These meatballs freeze beautifully; store them in an airtight container for up to 3 months and reheat directly from frozen in a simmering marinara sauce.
- If you prefer a deeper flavor, brown the meatballs in a pan with a little oil for 2 minutes per side before transferring them to the oven to finish cooking.
✅ How it should turn out
The finished meatballs should be golden-brown on the outside, moist and tender on the inside, with a fragrant aroma of garlic and fresh herbs.