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Juicy Turkey Meatballs with a Twist

These homemade turkey meatballs are crafted with a gentle mix of ingredients to ensure they stay tender and moist. They are browned to develop a flavorful crust and then baked to perfection, resulting in plump, juicy bites with a golden exterior. Perfect for pasta, subs, or snacking, they combine simple ingredients with careful technique for reliable, delicious results.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground turkey 93% lean preferred
  • 1/2 cup panko breadcrumbs for lighter texture
  • 1 egg beaten
  • 1/4 cup grated onion adds moisture and sweetness
  • 2 cloves garlic minced
  • 2 tablespoons chopped parsley fresh
  • 2 tablespoons milk optional, keeps mixture moist
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon oil for browning

Equipment

  • Large mixing bowl
  • Baking Sheet lined with parchment
  • Small skillet
  • Thermometer

Method
 

  1. Start by gathering a large mixing bowl, a baking sheet lined with parchment, a small skillet, and a thermometer for an easy, organized process.
  2. Combine the ground turkey, panko breadcrumbs, beaten egg, grated onion, minced garlic, chopped parsley, milk, salt, and pepper in the bowl. Mix gently with your hands or a spoon until just combined—be careful not to overmix, as this keeps the meatballs tender.
  3. Shape the mixture into 1.5-inch meatballs, placing each on the prepared baking sheet with space between them. Chill the shaped meatballs in the fridge for about 10-15 minutes if time allows; this helps them hold their shape during browning.
  4. Heat the oil in a small skillet over medium heat until it shimmers and you can hear a gentle sizzling. Carefully add the meatballs and brown them, turning every couple of minutes, until all sides are golden brown and crispy—about 6-8 minutes total. The aroma of browned turkey and garlic will fill your kitchen.
  5. Once browned, transfer the meatballs to the lined baking sheet and place them in the preheated oven at 200°C (390°F). Bake for 15-20 minutes, or until a thermometer inserted into the center reads 74°C (165°F). You'll see the meatballs puff slightly and become firm but still moist.
  6. Remove the meatballs from the oven and let them rest for 5 minutes. This allows the juices to redistribute, ensuring each bite stays juicy and tender. The exterior will be beautifully browned, with a slight crispness from the browning step.
  7. Serve the meatballs hot, drizzled with your favorite sauce, over pasta, in a sub, or as a tasty snack. Enjoy the tender, juicy bites with a flavorful, golden crust.

Notes

Chilling the shaped meatballs before baking helps them hold their shape. Browning in a skillet adds flavor and texture, but you can skip straight to baking if preferred. Use a thermometer to ensure perfect doneness without overcooking.