Ground Turkey Meatballs with Fresh Herbs and Parmesan
These flavorful meatballs are made with ground turkey and fresh herbs, offering a nutritious and delicious dinner option that is easy to make and customize.
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.
Notes
Use fresh herbs for a 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.