These roasted turkey meatballs are made of Türkiye, bread crumbs, eggs, onions and herbs. Perfect for pasta nights, preparing meals or freezer-friendly branded dinners.
- smell: Turkish meatballs are soft and juicy, delicious and taste perfectly matched with pasta or sauce.
- Skill Level: Mix, form and bake! Relaxed furry, very fun.
- Swap: Use healthy turkey meatballs instead of ground beef meatballs in soups, casseroles and appetizers.
- freezing: Turkey meatballs are froze beautifully; add the recipes and dine them quickly with your hands.
Turkish Meatball Ingredient Tips
- turkey: Look for lean (not extra lean) earthy turkey, so the meatballs stay juicy. Ground chicken and ground pork are also good choices. For juicy meatballs, use a 1:1 ratio of Türkiye to pork.
- Adhesive: Eggs and panko bread crumbs act as binder and help keep the meatballs together and help keep them moist.
- onion: Start by sautéing the onions to increase the depth of the flavor, or swap it for ½ teaspoon onion powder.
- Seasoning: Garlic powder, dried parsley, basil and oregano add saltiness to the meatballs. The all-around Italian seasoning or chesty cajun mixture allows you to match meatballs to the menu.
- Variations: To add flavor, add 1/4 cup of Parmesan cheese in step 3 if desired.
How to Make Turkey Meatballs
- Mix all the ingredients in a bowl.
- Form a ball.
- bake (Full recipe below).
Storage Solutions
Store leftovers In a covered container in the refrigerator for up to 5 days. Reheatplace them in a microwave-safe container with a little water. Cover with plastic wrap and cook until warm. (This method makes them moist and juicy again.)
Freeze cooked meatballs In zippered bag for up to 3 months. heating In a 375°F oven, lasting 18 to 22 minutes, or until heated.
Freeze original assembled meatballs On a baking sheet and transfer it to a zipper bag for up to 3 months. Cooking from freezing On a 375°F parchment lined pan for 22 to 26 minutes.
More Turkish Recipes
Do you like these turkey meatballs? Leave us a comment and rating below!
Turkey Meatballs
This recipe perfects the seasoning, juicy and delicious turkey meatballs every time. Add them to soup, pasta or enjoy yourself!
-
Preheat the oven to 375°F. Arrange framed baking trays with parchment or foil.
-
In a large bowl, mix together Türkiye, bread crumbs, garlic powder, parsley, white onion, eggs, salt, pepper, basil and oregano.
-
Gently mix all ingredients until combined, Don’t over-mix. Distribute the meat mixture evenly and roll into 24 meatballs with a diameter of 1 inch. Place on a prepared baking sheet.
-
Bake for 18-22 minutes or until the meatballs reach an internal temperature of 165°F. (Don’t overfish).
- For milder onion flavor, Cook the onion in a skillet in ½ tablespoon butter until tender. Cool before adding the meat mixture.
- Over-mixing can lead to thick meatballs, so mix them together to combine ingredients.
- If the meat mixture is sticky, roll the meatballs with wet hands.
- Turkey meatballs should reach an internal temperature of 165°F.
- Leaves leftovers in sealed container in refrigerator for 5 days.
Calories: 30 | carbohydrate: 1g | protein: 5g | Fatty: 1g | Saturated fat: 0.2g | Polyunsaturated fat: 0.2g | Monounsaturated fat: 0.2g | Trans fat: 0.004g | cholesterol: 18mg | sodium: 71mg | Potassium: 69mg | fiber: 0.1g | sugar: 0.2g | Vitamin A: 69IU | Vitamin C: 1mg | calcium: 6mg | iron: 0.3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Appetizers, dinner, main course, main course, Türkiye
gourmet food American©SpentwithPennies.com. Content and photos are protected by copyright. Encourage and appreciate the sharing of this recipe. Copying and/or pasting of complete recipes on any social media is strictly prohibited. Please check out my photo usage strategies here.
