Turkey Meatballs Recipe

Ground turkey: A lean protein that serves as the base for the meatballs.

Breadcrumbs: Helps to bind the meatballs and give them structure.

Parmesan cheese: Adds a rich, savory flavor to the meatballs.

Egg: Acts as a binder to hold the meatball mixture together.

Garlic: Provides a robust, aromatic flavor.

Parsley: Adds a fresh, herbaceous note to the meatballs.

Olive oil: Used for browning the meatballs, adding a touch of richness.

When mixing the ground turkey with the other ingredients, be careful not to overwork the mixture. Overmixing can lead to tough meatballs. Instead, gently combine the breadcrumbs, parmesan, egg, garlic, and parsley until just incorporated. This will ensure your meatballs remain tender and juicy.

• ground turkey - Substitute with ground chicken: Ground chicken has a similar texture and mild flavor, making it a suitable replacement for ground turkey.

• ground turkey - Substitute with ground beef: Ground beef can be used for a richer flavor, though it will be higher in fat content.

• breadcrumbs - Substitute with oatmeal: Oatmeal can be ground into a coarse powder and used as a binder, providing a similar texture to breadcrumbs.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a similar crunch and binding quality to the meatballs.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor, making it a good alternative to Parmesan.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great dairy-free option.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a binder for a vegan alternative.

• egg - Substitute with chia egg: A chia egg (1 tablespoon chia seeds mixed with 3 tablespoon water) works similarly to a flax egg as a binder.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity for flavor intensity.

• garlic - Substitute with shallots: Minced shallots can provide a milder, slightly sweet garlic-like flavor.

• chopped parsley - Substitute with chopped cilantro: Cilantro offers a fresh, slightly citrusy flavor that can complement the meatballs.

• chopped parsley - Substitute with dried parsley: Dried parsley can be used in place of fresh, though you should use about one-third the amount.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative to olive oil.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, suitable for cooking meatballs.

• Allow the turkey meatballs to cool completely at room temperature. This helps prevent condensation, which can make them soggy.

• Place the cooled meatballs on a baking sheet lined with parchment paper, ensuring they are not touching each other. This step is crucial for preventing them from sticking together.

• Freeze the meatballs on the baking sheet for about 1-2 hours, or until they are firm. This initial freezing helps maintain their shape and texture.

• Transfer the frozen meatballs to a resealable plastic bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• Store the meatballs in the freezer for up to 3 months. They will retain their flavor and texture best within this time frame.

• When ready to use, you can reheat the meatballs directly from the freezer. Preheat your oven to 350°F (175°C), place the meatballs on a baking sheet, and bake for 15-20 minutes, or until heated through.

• Alternatively, you can thaw the meatballs in the refrigerator overnight. Once thawed, reheat them in a skillet over medium heat with a bit of olive oil, or in a sauce of your choice until they are warmed through.

• For a quick meal, add the reheated meatballs to your favorite pasta, soup, or salad. They also make a great addition to sandwiches or wraps.

• If you have leftover meatballs that you plan to eat within a few days, store them in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days.

• To reheat refrigerated meatballs, you can use the microwave, oven, or stovetop. For the microwave, place them on a microwave-safe plate and heat in 30-second intervals until warmed through. For the oven, preheat to 350°F (175°C) and bake for about 10 minutes. For the stovetop, heat in a skillet with a bit of olive oil over medium heat until hot.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover turkey meatballs on a baking sheet.
  3. Cover the meatballs with aluminum foil to prevent them from drying out.
  4. Heat for about 15-20 minutes, or until they are warmed through.

• Stovetop Method

  1. Heat a skillet over medium heat and add a splash of olive oil.
  2. Place the turkey meatballs in the skillet.
  3. Cover the skillet with a lid to retain moisture.
  4. Cook for about 10 minutes, turning occasionally, until the meatballs are heated through.

• Microwave Method

  1. Place the turkey meatballs in a microwave-safe dish.
  2. Add a small amount of water or broth to the dish to keep the meatballs moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 2-3 minutes, checking and stirring halfway through.

• Slow Cooker Method

  1. Place the turkey meatballs in the slow cooker.
  2. Add a bit of tomato sauce or broth to keep them moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the meatballs are thoroughly warmed.

• Air Fryer Method

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the turkey meatballs in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to bake the meatballs at 400°F (200°C) for 15 minutes.

• Mixing bowl: Used to combine the ground turkey, breadcrumbs, parmesan, egg, garlic, parsley, salt, and pepper.

• Skillet: Used to brown the meatballs on all sides over medium heat.

• Baking sheet: Used to transfer the browned meatballs for baking in the oven.

• Measuring cups: Used to measure out the breadcrumbs and parmesan cheese.

• Measuring spoons: Used to measure the olive oil.

• Knife: Used to mince the garlic and chop the parsley.

• Cutting board: Used as a surface for mincing garlic and chopping parsley.

• Spatula: Used to turn the meatballs while browning them in the skillet.

• Mixing spoon: Used to mix the ingredients together in the mixing bowl.

• Tongs: Used to transfer the meatballs from the skillet to the baking sheet.

Prepare ingredients in advance: Chop parsley, mince garlic, and measure out breadcrumbs and parmesan cheese ahead of time.

Use a cookie scoop: To form uniform meatballs quickly, use a cookie scoop to portion the ground turkey mixture.

Preheat the oven early: Start preheating the oven while you mix the ingredients to save time.

One-pan method: Brown the meatballs in an oven-safe skillet, then transfer directly to the oven to skip the baking sheet step.