Description
These healthy, juicy, and fragrant ground turkey meatballs are packed with garlic, herbs, and Parmesan cheese for a delicious and tender meal. Perfectly moist and flavorful, they can be cooked on the stovetop or baked in the oven and served with a variety of sauces or sides.
Ingredients
Scale
Main Ingredients
- 1/2 small yellow onion, peeled
- 1 egg
- 2 tablespoons plain Greek yogurt (light or whole)
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced (may substitute 3/4 teaspoon garlic powder)
- 2 tablespoons chopped fresh basil (or 1 teaspoon dried)
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried, lightly crushed)
- 1/2 teaspoon dried oregano
- 1 teaspoon granulated beef bouillon or 1 crushed cube (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground turkey (93% lean)
- Olive oil for brushing or cooking spray
Instructions
- Prepare Ingredients: Peel and finely chop the onion. Mince the garlic cloves or substitute with garlic powder if preferred. Chop fresh herbs if using.
- Mix Meatball Ingredients: In a large bowl, combine the ground turkey, onion, egg, Greek yogurt, panko breadcrumbs, Parmesan cheese, garlic, fresh or dried herbs, beef bouillon (if using), salt, and pepper. Mix gently until all ingredients are well incorporated but avoid overmixing to keep meatballs tender.
- Form Meatballs: Using your hands or a small scoop, form the mixture into 25-28 evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Cook Meatballs on Stovetop: Heat a large non-stick skillet over medium heat and lightly brush with olive oil or spray with cooking spray. Add meatballs in batches without crowding the pan. Cook for about 10 minutes, turning occasionally until browned on all sides and cooked through (internal temperature should reach 165°F).
- Alternatively Bake Meatballs: Preheat oven to 400°F (204°C). Arrange meatballs on a baking sheet lined with parchment paper or lightly greased. Brush or spray with olive oil. Bake for 20 minutes until golden and fully cooked.
- Rest and Serve: Remove meatballs from heat and let rest for a few minutes before serving with your choice of sauces like marinara, chimichurri, or tzatziki, or alongside pasta, rice, or mashed potatoes.
Notes
- Using Greek yogurt adds moisture and tenderness to the meatballs, making them extra juicy.
- Fresh herbs contribute a vibrant flavor, but dried herbs can be substituted for convenience.
- The granulated beef bouillon is optional but enhances the savory depth of the meatballs.
- Ensure not to overmix the meat mixture to prevent dense meatballs.
- Meatballs can be frozen raw or cooked for meal prep convenience.
- Serve meatballs in wraps, salads, grain bowls, or with your favorite sauce for versatility.
Nutrition
- Serving Size: 1 meatball
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 210 mg
- Fat: 3.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.3 g
- Protein: 7 g
- Cholesterol: 40 mg
