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 (or ¾ tsp garlic powder)

2 tablespoons chopped fresh basil (or 1 tsp dried)

2 tablespoons chopped fresh parsley (or 1 tsp dried)

1 tablespoon chopped fresh rosemary (or 1/2 tsp 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

Step 1: Preheat oven to 400 degrees F if baking. Line a baking sheet with foil for easy cleanup and place a baking rack on top; spray the rack with cooking spray. If pan frying, prepare a parchment-lined counter space nearby.

Step 2: Grate the onion on the largest holes of a grater directly into a large bowl, including the juices until you have about 1/2 cup. Stir in the egg, Greek yogurt, panko, Parmesan, garlic, basil, parsley, rosemary, oregano, bouillon (if using), salt, and pepper.

Step 3: Add the ground turkey to the bowl and mix gently with your hands until just combined. Avoid over-mixing to keep the meatballs tender.

Step 4: Lightly wet or spray your hands with cooking spray. Scoop about 1 1/2 tablespoons of the mixture and gently roll between your palms to form meatballs. Place them on the prepared rack or parchment paper without touching.

Step 5: If baking: Brush or spray the meatballs lightly with olive oil. Bake in the preheated oven for 16-21 minutes until cooked through, reaching an internal temperature of 160 degrees F. Let rest 5 minutes to reach 165 degrees F. For extra color, broil for 1 minute if desired.

Step 6: If pan frying: Heat enough olive oil in a large nonstick skillet to lightly cover the surface. Warm over medium heat (or medium-low if your pan runs hot). Add meatballs in a single layer without crowding and cook for 5-7 minutes, turning to brown all sides, until cooked through and 160 degrees F internally. Let rest 5 minutes.

Step 7: Remove cooked meatballs to a paper towel-lined plate and tent with foil to keep warm. Repeat frying remaining batches, adding oil as needed.

Tips & Variations

Use fresh herbs whenever possible for the best flavor, but dried herbs work well in a pinch.

For a dairy-free option, omit the Parmesan and Greek yogurt and replace with a tablespoon of olive oil and additional breadcrumbs as needed.

To keep meatballs moist, avoid overworking the meat mixture and don’t compact the balls too tightly.

Serve with your favorite marinara sauce or a yogurt-based dipping sauce for extra moisture and flavor.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken works as a great substitute. The texture and flavor are similar, but keep an eye on cooking times as chicken may cook slightly faster.

How do I prevent meatballs from drying out?

Avoid overmixing the meat and don’t compact the meatballs too tightly. Using Greek yogurt and grated onion adds moisture, helping keep the meatballs tender.