Description
These ground turkey meatballs are juicy, flavorful, and easy to make with fresh herbs, grated onion, Parmesan cheese, and a hint of beef bouillon for richness. Perfectly baked or pan-fried, they offer a lean, healthy protein option that can be customized and served in numerous ways for meal prep or a quick dinner.
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 teaspoon garlic powder)
- 2 tablespoons chopped fresh basil, or 1 teaspoon dried basil
- 2 tablespoons chopped fresh parsley, or 1 teaspoon dried parsley
- 1 tablespoon chopped fresh rosemary, or 1/2 teaspoon dried rosemary, lightly crushed
- 1/2 teaspoon dried oregano
- 1 teaspoon granulated beef bouillon or 1 crushed bouillon cube (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound ground turkey, 93% lean
- Olive oil for brushing or cooking spray
Instructions
- Preparation: Preheat your oven to 400°F if baking. Line a baking sheet with foil and place a baking rack on top, spraying the rack with cooking spray. For pan frying, prepare a nonstick skillet and have parchment paper ready for the counter to place meatballs on.
- Grate Onion: Grate the peeled onion on the largest holes of a box grater directly into a large mixing bowl, capturing about 1/2 cup of combined onion juice and pulp to add moisture and flavor.
- Mix Ingredients: Add the egg, Greek yogurt, panko breadcrumbs, Parmesan cheese, minced garlic, fresh or dried herbs (basil, parsley, rosemary, oregano), bouillon (if using), salt, and pepper to the bowl with grated onion. Mix thoroughly until well combined but hold off on the turkey for now.
- Add Turkey: Add the ground turkey to the bowl and gently mix with your hands just until combined. Avoid over-mixing to keep the meatballs tender.
- Form Meatballs: Lightly wet or spray your hands with cooking spray to prevent sticking. Using a 1 ½ tablespoon cookie scoop or a heaping tablespoon, scoop the meat mixture and gently roll between your palms to form meatballs. Avoid compacting tightly to maintain a light texture. Place each meatball on the prepared baking rack or parchment paper, ensuring they do not touch.
- Baking Method: Lightly brush or spray the meatballs with olive oil or cooking spray. Place the baking sheet in the preheated oven and bake for 16-21 minutes until meatballs reach an internal temperature of 160°F. Remove and let rest for 5 minutes to reach a safe 165°F. Optionally, broil for 1 minute for extra color.
- Pan Frying Method: Heat enough olive oil in a large nonstick skillet to lightly cover the surface over medium heat (medium-low if skillet runs hot). Cook meatballs in batches without overcrowding, browning evenly on all sides and cooking through, about 5-7 minutes total. Ensure they reach 160°F internally, then rest for 5 minutes. Remove cooked meatballs to a paper towel-lined plate and tent with foil to keep warm. Repeat with remaining meatballs, adding oil as needed.
Notes
- Use Jenni-O brand turkey for a less wet mixture that’s easier to handle.
- Beef bouillon adds a rich, savory depth—if vegetarian, omit and increase salt to 3/4 teaspoon.
- For a gluten-free option, substitute panko with gluten-free breadcrumbs or crackers.
- Grated fresh onion yields juicier meatballs than dried onion or onion powder.
- Use cold ingredients to make the mixture easier to work with.
- For easier handling, refrigerate or flash freeze the mixture before shaping.
- Do not overcook to avoid dry meatballs; use an instant-read thermometer.
- You can prepare and roll meatballs up to 24 hours in advance; keep refrigerated until cooking.
- Store cooked meatballs in an airtight container in the fridge for up to 5 days or freeze up to 3 months.
- Reheat gently in a skillet or microwave; cutting meatballs in half helps even reheating.
Nutrition
- Serving Size: 3 meatballs (approx. 90g)
- Calories: 130
- Sugar: 1g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 15g
- Cholesterol: 65mg
