The best Turkey Meatballs! So flavorful and delicious! Filled with parmesan, panko, eggs and more and a secret ingredient, you’ll be making these meatballs again and again! In the recipe below, I show how to pan fry and bake in the oven.
I am always trying to eat more protein. Chicken, chicken breast, rotisserie chicken, tuna, salmon, beef, cottage cheese, yogurt, you name it. I find that if I meal prep and cook some protein in advance, it makes it so much easier to grab and heat up!
The Best Turkey Meatballs
These meatballs are filling, flavorful, juicy and delicious! I throw them into a sandwich or hoagie roll, in a salad, eat them with vegetables or even just on their own. Now, if you are in a rush, I recommend baking them in the oven. However, I think you will get more flavorful meatballs that are pan fried. By pan frying, you are browning each side of the meatball but it takes a little more time and attention at the stovetop.
Make and prep a bunch in advance and you can freeze them or store in the fridge. I like my meatballs with a hint of sweetness, so I add barbecue sauce. I hope you try the recipe!
Other Meatball Recipes to Make
Slow Cooker Spaghetti and Meatballs
Zucchini Noodles with meatballs
The Best Turkey Meatballs
Ingredients
- 1 lb. lean ground turkey
- 1 large shallot or a small onion* chopped fine
- 2 tablespoons fresh parsley chopped fine
- 1/3 cup grated Parmesan cheese
- 1/2 cup panko or breadcrumbs
- 2 large eggs
- 1 to 2 tablespoons barbecue sauce
- salt and pepper
- avocado or olive oil if pan frying
- avocado spray if baking; optional
Instructions
To make the meatballs:
- Using a large mixing bowl, place everything together in your bowl from the ground turkey to the salt and pepper, and use your hands to combine. No need to over mix, just mix until everything comes together. Use your hands or a small cookie scoop** to form and shape the meatballs. Set aside.
To pan fry the meatballs:
- Using a large non-stick skillet over medium high heat, add about 1 to 2 tablespoons of avocado oil (depending on how many meatballs you are cooking at a time). Add in the turkey meatballs and cook on each side until golden brown and cooked through completely. Meatballs must reach a minimum internal temperature of 160°F (71°C) for food safety. As you are cooking, if you see that the meatballs are browning too fast, turn the heat down to medium low.
- I've read that in order to try and get really round meatballs, instead of flipping your meatballs, you lift the pan and Shake the meatballs in the pan as they cook; don't flip them. This will give you that lovely round meatball shape with a crispy, browned exterior.
- When finished, remove the meatballs from your pan onto a paper-towel lined plate.
To bake the meatballs:
- Preheat your oven to 400 degrees. I find that if you use an oven safe wire rack placed into a baking sheet, this helps to retain a more round meatball. So, prep your baking sheet with foil or parchment paper and place an oven safe wire rack on top. If you don't have one, that's fine!
- Place your meatballs on top and spray with some avocado oil spray (completely optional; I think this helps with browning the meatballs a little more and helps the meatballs not to stick to the rack). Bake for about 20 to 25 minutes, or until cooked through and the meatballs register 160°F.
- Enjoy in a sandwich, salad, soup, with some pasta or just on their own!
Can you provide the macros ?
These might just be the best turkey meatballs I’ve ever had/made. Moist is an understatement! Delicious, juicy, easy to make. I threw in some frozen spinach and added a few cloves of garlic. We had them on pita bread with tzatziki sauce and sliced tomatoes.
This is definitely a keeper! Thank you ????
Hi Sally!! This comment makes me soooo happy . . Hooray!!! so glad you enjoyed!