Description
These healthy and flavorful ground turkey meatballs are moist, juicy, and loaded with garlic, herbs, and Parmesan cheese. Perfectly seasoned and versatile, they can be cooked on the stovetop or in the oven and served with a variety of sides or sauces, making them a delicious option for any meal.
Ingredients
Scale
Main Ingredients
- 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 tsp garlic powder)
- 2 tablespoons chopped fresh basil (or 1 tsp dried)
- 2 tablespoons chopped fresh parsley (or 1 tsp dried)
- 1 tablespoon chopped fresh rosemary (or 1/2 tsp 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
- Olive oil for brushing or cooking spray
Instructions
- Prepare ingredients: Finely chop the onion, mince the garlic, and chop fresh herbs if using. If substituting dried herbs, have the measured amounts ready.
- Mix the meatball ingredients: In a large bowl, combine the ground turkey, onion, egg, Greek yogurt, panko breadcrumbs, grated Parmesan, garlic, basil, parsley, rosemary, oregano, granulated beef bouillon (if using), salt, and pepper. Mix gently until evenly incorporated but do not overwork to keep meatballs tender.
- Form meatballs: Shape the mixture into 25 to 28 small meatballs, about 1 to 1.5 inches in diameter, for even cooking and juicy texture.
- Cook meatballs on stovetop or oven: For stovetop, heat a skillet over medium heat and lightly coat with olive oil or cooking spray. Add meatballs in batches without crowding, cook about 8-10 minutes turning occasionally until browned and cooked through. For oven, preheat to 400°F (205°C). Place meatballs on a lined baking sheet, brush or spray lightly with olive oil, and bake for 20 minutes or until golden and cooked through.
- Serve: Remove meatballs from heat and serve warm with your choice of pasta, rice, mashed potatoes, or sauces like marinara, tzatziki, chimichurri, or barbecue sauce.
Notes
- You can use fresh or dried herbs according to availability and preference.
- Granulated beef bouillon is optional but adds depth of flavor; omit for a milder taste.
- To keep meatballs moist, do not overmix the meat mixture.
- These meatballs freeze well either cooked or raw for easy meal prep.
- If cooking stovetop, ensure the pan is not overcrowded to allow even browning.
- Serve meatballs with a variety of sides such as pasta, grain bowls, or in wraps and subs for versatility.
Nutrition
- Serving Size: 3 meatballs
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 70 mg
