Ground Turkey Meatballs with Fresh Herbs and Parmesan Recipe are a delightful option for dinner, packed with flavor and nutrition. These meatballs are not only simple to make but also customizable, letting you tailor them to your family’s tastes. Perfect for busy weekdays or cozy weekends, they can easily become a favorite in your kitchen.
Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 230
Protein: 24 grams
Carbohydrates: 15 grams
Fat: 10 grams
Fiber: 1 gram
Sugar: 1 gram
Sodium: 500 mg
Why Make Ground Turkey Meatballs with Fresh Herbs and Parmesan Recipe
Not only are these meatballs delicious, but they also serve as a healthier alternative to traditional meatballs. Ground turkey is lean and packed with protein, making it a great option for those seeking to cut down on fat without sacrificing flavor. The addition of fresh herbs and Parmesan cheese gives them a vibrant taste while keeping them moist and tender. Plus, you can easily substitute or add your favorite ingredients, creating a versatile dish suitable for any occasion.
How to Make Ground Turkey Meatballs with Fresh Herbs and Parmesan Recipe Step by Step
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
Directions
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 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.
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 the ground turkey to the bowl and gently mix with your hands just until combined. Avoid over-mixing to keep the meatballs tender. 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.
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.
Heat enough olive oil in a large nonstick skillet to lightly cover the surface over medium heat (medium-low if the 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.
How to Serve Ground Turkey Meatballs with Fresh Herbs and Parmesan Recipe
These meatballs can be served in various ways. Pair them with marinara sauce and spaghetti for a classic dish, or serve them in a sub sandwich topped with melted cheese. For a lighter option, serve with a fresh salad or roasted vegetables. You can also enjoy them as a protein-packed snack with your favorite dipping sauce.
How to Store Ground Turkey Meatballs with Fresh Herbs and Parmesan Recipe
To store, place cooked meatballs in an airtight container and refrigerate for up to three days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer them to a freezer bag once solid. Reheat them in the oven or microwave when ready to enjoy.
Expert Tips for Cooking Ground Turkey Meatballs with Fresh Herbs and Parmesan Recipe
- Use fresh herbs for a more vibrant flavor.
- Don’t over-mix the meat when combining to keep the meatballs tender.
- If baking, broiling for a minute at the end adds great color.
- Always check the internal temperature to ensure they are cooked through.
- Experiment with different herbs or add a dash of spice for a unique twist.
Delicious Variations of Ground Turkey Meatballs with Fresh Herbs and Parmesan Recipe
- Add crushed red pepper for a spicy kick.
- Incorporate lemon zest for a refreshing citrusy tone.
- Substitute ground turkey with plant-based meat for a vegetarian option.
Frequently Asked Questions about Ground Turkey Meatballs with Fresh Herbs and Parmesan Recipe
Can I make these meatballs ahead of time? Yes, you can prepare the mixture and refrigerate it for up to 24 hours before cooking.
Can I use other meats instead of turkey? Absolutely! Ground chicken or lean beef would work well in this recipe.
My meatballs fell apart while cooking; what happened? Make sure to avoid over-mixing and ensure the meats are properly bound together during rolling.
Conclusion
Try Ground Turkey Meatballs with Fresh Herbs and Parmesan Recipe for a flavorful and simple meal option. They are versatile, easy to adapt, and sure to please the whole family! Enjoy this delicious dish that highlights fresh ingredients and wholesome goodness.
Ground Turkey Meatballs with Fresh Herbs and Parmesan
Ingredients
For the meatballs
- 1/2 small small yellow onion, peeled
- 1 piece 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 with 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.
- 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.
- 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 the ground turkey to the bowl and gently mix with your hands just until combined. Avoid over-mixing to keep the meatballs tender.
- Using a 1 ½ tablespoon cookie scoop or a heaping tablespoon, scoop the meat mixture and gently roll between your palms to form meatballs. Place each meatball on the prepared baking rack or parchment paper.
- Lightly brush or spray the meatballs with olive oil or cooking spray.
Baking or Pan Frying
- 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.
- For pan frying, heat enough olive oil in a large nonstick skillet to lightly cover the surface over medium heat. Cook meatballs in batches without overcrowding for about 5-7 minutes total, ensuring they reach 160°F internally.
- Remove cooked meatballs to a paper towel-lined plate and tent with foil to keep warm. Repeat with remaining meatballs, adding oil as needed.
