Description
These healthy and juicy Ground Turkey Meatballs are packed with garlic, fresh and dried herbs, and Parmesan cheese. Perfectly moist and flavorful, they can be prepared quickly and cooked on the stovetop or oven. Ideal served with pasta, rice, mashed potatoes, or as a filling for wraps and salads.
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, see notes)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground turkey 93% lean
For Cooking
- Olive oil for brushing or cooking spray
Instructions
- Prepare the mixture: In a food processor or finely chop, process the half onion until finely minced. In a large mixing bowl, combine the minced onion, egg, Greek yogurt, panko breadcrumbs, grated Parmesan, minced garlic, fresh herbs (or dried substitutes), dried oregano, granulated beef bouillon if using, salt, pepper, and ground turkey. Mix everything thoroughly but gently to combine all ingredients without overworking the meat.
- Form meatballs: Using your hands or a small scoop, form the mixture into golf ball size meatballs, aiming for about 25 to 28 meatballs total. Place them on a plate or baking sheet while you prepare to cook.
- Cook the meatballs: Heat a large skillet over medium heat and lightly brush or spray with olive oil to prevent sticking. Add the meatballs in batches, pan-frying for about 4 to 5 minutes per side until golden brown and cooked through, approximately 20 minutes total. Alternatively, you can bake them in a preheated oven at 375°F for about 20 minutes, turning halfway through to brown evenly.
- Serve: Once cooked, transfer the meatballs to a serving dish. Serve with your choice of tomato sauce, marinara, pasta, rice, mashed potatoes, or use them as filling in wraps, gyros, salads, or grain bowls. They pair well with chimichurri, tzatziki, or barbecue sauce for added flavor.
Notes
- Using Greek yogurt adds moisture and tenderness to the meatballs, keeping them juicy.
- Both fresh and dried herbs work well and can be mixed depending on availability.
- The granulated beef bouillon is optional but adds a rich umami flavor; omit for vegetarian adaptations.
- These meatballs can be cooked either on the stovetop or baked in the oven for convenience.
- Serve meatballs with various sides such as pasta, rice pilaf, mashed potatoes, or in sandwiches and wraps for versatility.
- Make sure not to overmix the meat mixture to keep the meatballs tender and avoid toughness.
Nutrition
- Serving Size: 1 meatball
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 220 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.3 g
- Protein: 7 g
- Cholesterol: 40 mg
