Ground Turkey Meatballs with Fresh Herbs and Parmesan Recipe
These flavorful Ground Turkey Meatballs are tender and juicy, enhanced with fresh herbs and Parmesan cheese. Perfectly cooked either by baking or pan-frying, they make for a delicious, protein-packed meal or appetizer suitable for a variety of dishes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 25 meatballs 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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 (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 bouillon cube (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound ground turkey (93% lean)
- Olive oil for brushing or cooking spray
Instructions
- Prep: Preheat the oven to 400°F if baking. Line a baking sheet with foil and set a baking rack on top, spraying it with cooking spray. For pan frying, prepare the cooking area by lining the counter next to the stove with parchment paper.
- Prepare Onion Mixture: Grate the peeled onion on the largest grater holes directly into a large bowl, collecting about 1/2 cup of combined onion juice and grated onion. This moisture will keep meatballs tender.
- Mix Remaining Ingredients: Add egg, Greek yogurt, panko breadcrumbs, Parmesan cheese, garlic, fresh or dried herbs (basil, parsley, rosemary, oregano), bouillon (if using), salt, and pepper to the onion mixture. Stir well to combine.
- Add Ground Turkey: Add the ground turkey to the bowl and mix gently with your hands just until combined, being careful not to overwork the meat to avoid tough meatballs.
- Form Meatballs: Lightly spray your hands with cooking spray or wet them to prevent sticking. Scoop about 1 ½ tablespoons of meat mixture using a cookie scoop or heaping tablespoon, then roll gently between your palms to form balls. Avoid compacting them tightly. Place meatballs on the prepared baking rack or parchment-lined counter without touching.
- Cook by Baking: If baking, lightly brush or spray the meatballs with olive oil. Transfer the baking sheet to the oven and bake at 400°F for 16-21 minutes until internal temperature reaches 160°F. Allow to rest for 5 minutes to reach 165°F. Optionally broil for a minute to add extra color.
- Cook by Pan Frying: Heat enough olive oil in a large nonstick skillet to lightly cover the surface over medium heat (reduce to medium-low if pan heats hot). Add meatballs in a single layer without crowding. Cook each batch 5-7 minutes until browned all over and cooked through (internal temperature 160°F). Transfer cooked meatballs to a paper towel-lined plate, tent with foil to keep warm. Repeat with remaining meatballs, adding oil as needed.
Notes
- Using fresh herbs enhances flavor, but dried herbs work in a pinch; adjust quantities accordingly.
- The bouillon is optional but adds savory depth to the meatballs.
- Do not over-mix the meat mixture to keep meatballs tender and juicy.
- Ensure meatballs reach an internal temperature of 160°F and rest for 5 minutes to ensure food safety.
- Broiling after baking adds a nice golden color and slight crispness to the exterior.
- Use a cooking spray or lightly wet hands when forming meatballs to prevent sticking.
Keywords: ground turkey meatballs, healthy meatballs, baked turkey meatballs, easy meatball recipe, low fat meatballs, herb meatballs, dinner recipe
