Turkey Meatballs

These classic Turkey Meatballs are not only incredibly moist and flavorful, but they're also a breeze to make and perfect for meal prep. Plus, they freeze beautifully, so you can always have a quick and easy dinner option on hand. Whether you're cooking for one or feeding the whole family, these Turkey Meatballs are sure to be a hit!

Ingredients

Meatballs

1 large yellow onion, peeled & grated on large holes of cheese grater

1 pound 93/7 ground turkey

1/2 cup Panko breadcrumbs (Note 1)

1/3 cup grated Parmesan (Note 2)

2 tablespoons olive oil

1/4 cup finely chopped fresh parsley

1/2 teaspoon each: fine sea salt & pepper

1 teaspoon each: beef bouillon powder, onion powder, garlic powder, & Italian seasoning (Note 3)

1/2 teaspoon each: dried oregano & dried basil

1 large egg

2 teaspoons Worcestershire sauce

Optional Serving Suggestion

Optional, serve with: 1 pound dry spaghetti (cooked according to package instructions) and 3 cups marinara sauce (homemade or store-bought), fresh Italian parsley, freshly grated Parmesan cheese

Instructions

MEATBALLS: Preheat the oven to 400 degrees F. Grease a large rimmed baking sheet pan with cooking spray and set aside. Peel the onion and grate it on the large holes of a cheese grater until you have a completely filled 1/2 cup of grated onion. Add to a very large bowl. Add remaining meatball ingredients. Gently knead the ingredients until they are integrated, being careful not to overwork the meat.

MEATBALLS CONT.: Use a tablespoon measuring spoon to scoop a heaped tablespoon of the meat mixture and roll it into an evenly-sized ball. Repeat with the remaining meat mixture to make around 30 meatballs. (I find it helpful to lightly grease my hands with cooking spray to make rolling the balls easier).

BAKE: Generously spray the meatballs with cooking spray. Bake for 18 minutes, then use a spatula and your fingers (careful, they're hot) to gently flip the meatballs over to the other side. Bake for another 5-10 minutes, or until nicely golden brown and baked through.

SERVE: If desired, warm the marinara sauce in a small pot on the stovetop. Once the meatballs are done baking, toss them with the warmed marinara sauce and serve atop cooked spaghetti. If desired, garnish with chopped parsley and grated Parmesan cheese. Add additional cracked pepper and a drizzle of olive oil to plates if desired. Enjoy promptly!

Notes

Note 1: Panko breadcrumbs: Panko breadcrumbs are lighter and crispier than traditional breadcrumbs, which gives these meatballs a great texture.

Note 2: Parmesan: It's important to use the right type of Parmesan cheese to ensure that your turkey meatballs don't end up overly salty or with an odd flavor. Avoid using shelf-stable grated Parmesan, as it doesn't have the same flavor as freshly grated cheese. Instead, grab fresh (refrigerated) grated Parmesan. Or, grab a block of Parmesan and grate it using a microplane.

Note 3: Don't skip the "secret" ingredients. Beef bouillon powder and Worcestershire sauce may not be traditional meatball ingredients, but they add a rich, meaty flavor that will take these turkey meatballs to the next level!

Nutrition