Homemade Turkey Meatballs Easy (Printer-Friendly Version)
Tender turkey meatballs with Italian herbs, parmesan and a moist texture, ideal for pasta or serving on their own.
# Ingredients Needed:
→ Meatball Mixture
01 -
1 pound ground turkey
02 -
1/2 cup Italian herb seasoned breadcrumbs
03 -
1/4 cup buttermilk
04 -
1 tablespoon dried onion flakes
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2 cloves garlic, minced
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1/2 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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2 teaspoons Worcestershire sauce
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1/2 teaspoon granulated sugar
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1 large egg
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1/3 cup grated parmesan cheese
14 -
2 tablespoons fresh parsley, minced
→ For Cooking
15 -
2 tablespoons canola oil or olive oil, for frying
# Step-by-Step Directions:
01 -
In a medium mixing bowl, combine breadcrumbs and buttermilk. Allow the mixture to stand for 2 minutes to fully absorb.
02 -
Add ground turkey, onion flakes, minced garlic, basil, oregano, salt, pepper, Worcestershire sauce, sugar, egg, parmesan cheese, and minced parsley to the soaked breadcrumbs. Mix thoroughly by hand until homogenous.
03 -
Using a 2-tablespoon scoop, portion the mixture and roll by hand to shape into uniform balls.
04 -
Heat canola or olive oil in a large skillet over medium heat. Add meatballs in batches, cooking for 2-3 minutes per side until browned on all surfaces.
05 -
Continue to cook in the skillet, rotating frequently, until the internal temperature reaches 165°F. If adding to sauce or casserole, transfer after browning to finish cooking in the sauce during the last 10 minutes of simmering.
06 -
Serve hot, as an appetizer or incorporated with your favorite pasta and sauce.
# Helpful Hints:
01 -
Using buttermilk-soaked breadcrumbs results in extra moist, tender meatballs.
02 -
Avoid overcooking to maintain a juicy texture; turkey becomes dry if cooked excessively.