Tender and Flavorful Turkey Meatballs
These Turkey Meatballs are tender and juicy, smothered in the delicious tomato sauce, completely melt in your mouth! It’s full of flavor and great for a quick weeknight meal or appetizers for a party!
Turkey Meatballs are perfect and completely tender all the way through without even a hint of toughness. This classic Italian Turkey Meatballs dish has become a family staple for us, and everyone loves it! You can simply serve them with spaghetti or use them in some fun recipes such as Spaghetti Meatball Cups and Meatball Marinara Cheese Bombs.
The secret ingredients in this Turkey Meatball recipe are breadcrumbs and milk. This is a simple trick that’s called a binder which makes your meatballs totally tender. Just soak breadcrumbs in milk until they become soggy, and then add them to the rest of the ingredients with the meat.
This binder adds extra moisture to the meatballs and prevents the meat from shrinking and becoming tough. Also don’t over mix the meat, and it’s better to use your hand and combine all ingredients.
How to Make Turkey Meatballs
These Turkey Meatballs are really easy to make. First, mix all the ingredients and shape into meatballs. Cook them in a skillet or bake in the oven. I always like to mix these cooked Turkey Meatballs in a skillet with tomato sauce. They taste out-of-this-world good!
If you want to cook them in a skillet, heat the oil over medium heat. Add meatballs in one layer and cook, turning until brown. Cook them for about 6-8 minutes or until cooked through on the inside and nicely brown on the outside. Note: Don’t crowd your skillet, and cook in several batches if needed.
If you’d like to bake them in the oven, set the temperature at 350°F and bake for 20-25 minutes. (The baking time varies depending on the size of meatballs). The thermometer inserted in the center of meatballs should read at least 165°F.
I always place them back to the skillet and simmer with tomato sauce before serving.
How to Serve Turkey Meatballs
You can serve these Turkey Meatballs with spaghetti or stuff them into a sandwich for a complete meal. They are also perfect in appetizers, especially for a party!
Secrets to Tender Meatballs
- In general, the fattier the ground meat you use, the more tender your meatballs.
- As mentioned before, soak breadcrumbs in milk until they are soggy, and then add them to the rest of the ingredients. Eggs are also important to make the meatballs tender.
- Don’t over mix the meat. I suggest using your hands and stop when all ingredients are combined. Overworking the meat will make the meatballs tough too.
- Use a spoon or melon baller to scoop them out so that all meatballs will have the same size, therefore be cooked evenly.
- Don’t overcook Turkey Meatballs, and they can become tough easily if overcooked.
How to Store Leftover Turkey Meatballs
Leftover Turkey Meatballs can be stored in a covered container in the refrigerator for up to 5 days. Reheat over low heat in a skillet or in the microwave. Leftover cooked Turkey Meatballs also make a delicious pizza topping!
How to Freeze Meatballs
You can freeze uncooked Turkey Meatballs. Arrange the uncooked but shaped meatballs in a single layer on baking sheet and freeze until solid. Transfer them to a freezer bag. You can store them in the freezer for up to 1 month. Thaw meatballs in the fridge overnight before cooking.
Key Ingredients and Substitutes
Ground Turkey: You can substitute ground turkey with ground chicken, beef, pork or any combination.
Bread Crumbs: Bread Crumbs are very important for making your meatballs extra tender. You can use Panko to substitute.
Tomato Sauce: I like to mix the cooked meatballs with tomato sauce, but feel free to substitute with other sauce such as BBQ sauce.
Tender and Flavorful Turkey Meatballs
- 1 lbs of ground turkey
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 egg, beaten
- 1/2 cup grated Parmesan cheese
- 1/3 fresh chopped parsley
- 1/4 cup minced onion
- 2 cloves garlic, minced
- 2 tsp salt
- 2 tsp black pepper
- 3 tbsp tomato sauce
- 1 tbsp dried basil
- In a large bowl, soak breadcrumbs in milk until they are soggy.
- Add other ingredients except for the ground turkey and mix well.
- Add ground turkey and mix with your hand. Make sure not to overwork the meat.
- Use a spoon or melon baller to scoop out the meat mixture and form small balls. Place the balls on a cookie sheet.
- In a large skillet, heat the oil over medium heat. Add the meatballs in one layer and cook, turning until browned all sides, about 6-8 minutes.
- (Optional) Add tomato sauce and simmer until the sauce has thickened and coat nicely onto the meatballs.
- Serve with spaghetti and enjoy!
- If you’d like to bake them in the oven, set the temperature at 350°F and bake for 20-25 minutes.
- These Turkey meatballs are great for meal prep and freeze well. So you can easily double the recipe.
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