Herbed Turkey Meatballs (classic)
Printed from Inclusive Kitchen — Herbed Turkey Meatballs
Herbed turkey meatballs are a delightful twist on a classic comfort food, combining lean turkey with a medley of fresh herbs to create a dish that is both flavorful and healthy. These meatballs are not only easy to prepare, but they also offer a lighter alternative to traditional beef meatballs, making them a great option for weeknight dinners or meal prep. The use of fresh herbs like parsley, basil, and oregano elevates the flavor profile, ensuring that each bite is bursting with freshness.
Historically, meatballs have roots in various cuisines around the world, from Italian polpette to Swedish köttbullar. In the United States, they became popular in the mid-20th century, often served with spaghetti or as a hearty sandwich filling. Our herbed turkey meatballs pay homage to this tradition while adding a modern, health-conscious twist. Plus, they’re versatile enough to be served with pasta, in a sub, or even on their own as an appetizer.
To make these meatballs, you’ll need a few simple ingredients, most of which you probably already have in your pantry. Ground turkey is the star of the show, but it’s the combination of fresh herbs and spices that really makes these meatballs sing. And if you’re wondering about the best way to ensure they stay moist, the secret lies in the addition of breadcrumbs and a splash of milk. This not only helps bind the mixture but also keeps the meatballs tender. So, roll up your sleeves and get ready to impress your family or guests with these delicious bites. Just remember, if anyone asks for the secret ingredient, tell them it’s love—because who doesn’t love a good meatball?
Ingredients
- 1 pound ground turkey
- 0.5 cup fresh parsley, chopped
- 0.25 cup fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
- 3 cloves garlic, minced
- 0.5 cup onion, finely chopped
- 0.5 cup breadcrumbs
- 2 tablespoons milk
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for cooking the meatballs evenly without drying them out.
- In a large mixing bowl, combine 1 pound of ground turkey, 0.5 cup of chopped fresh parsley, 0.25 cup of chopped fresh basil, and 2 tablespoons of chopped fresh oregano. The fresh herbs will add a burst of flavor to the meatballs.
- Add 3 minced garlic cloves, 0.5 cup of finely chopped onion, and 0.5 cup of breadcrumbs to the mixture. The breadcrumbs will help bind the meatballs and keep them moist.
- In a small bowl, whisk together 2 tablespoons of milk and 1 large egg. This mixture will add moisture and richness to the meatballs.
- Pour the milk and egg mixture into the turkey mixture, along with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Mix everything together gently with your hands until just combined; overmixing can lead to tough meatballs.
- Using your hands, form the mixture into meatballs about 1.5 inches in diameter. You should get around 16 meatballs from this mixture.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Once the oil is shimmering, add the meatballs in batches, ensuring not to overcrowd the pan.
- Sear the meatballs for about 3-4 minutes on each side until they are golden brown. This step adds a nice crust and enhances the flavor.
- Once browned, transfer the skillet to the preheated oven and bake for 15-20 minutes. The meatballs are done when they reach an internal temperature of 165°F (74°C).
- Remove the skillet from the oven and let the meatballs rest for a few minutes. This allows the juices to redistribute, keeping them moist.
- Serve the meatballs with your choice of sauce, pasta, or on a sub roll. They also make a great appetizer with a dipping sauce!
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Nutrition (per serving)
- Calories: 320
- Carbs g: 20
- Protein g: 30
- Fat g: 15
- Sugar g: 2
