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Flavorful Turkey Meatballs

These turkey meatballs are made by gently mixing ground turkey with seasoned breadcrumbs, herbs, and a splash of soy sauce for umami. They’re shaped into uniform balls, seared until golden, and then finished with a quick simmer or bake, resulting in tender, juicy bites with a crisp exterior. Perfect for serving over pasta, in pita pockets, or on their own with a simple sauce or yogurt.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey preferably a mix of white and dark meat
  • 1/2 cup bread crumbs day-old bread crumbs work best
  • 1 egg large, beaten
  • 1 small onion finely chopped and sautéed until soft
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce for umami depth
  • 2 Tablespoons chopped parsley fresh preferred
  • 1/2 teaspoon smoked paprika adds depth
  • to taste salt and pepper
  • 1-2 tablespoons olive oil for searing

Equipment

  • Mixing bowl
  • Large skillet
  • Tongs or spatula
  • Baking sheet (optional)

Method
 

  1. Gather all your ingredients and finely chop the onion and parsley, then sauté the onion in a little olive oil until it’s soft and fragrant, about 3-4 minutes.
  2. In a large mixing bowl, combine the ground turkey, bread crumbs, beaten egg, sautéed onion, minced garlic, soy sauce, chopped parsley, smoked paprika, salt, and pepper. Gently fold everything together until just combined, being careful not to overmix to keep the meatballs tender.
  3. Shape the mixture into evenly sized balls, about 1.5 inches in diameter, and place them on a plate or tray. Keep them uniform for even cooking and presentation.
  4. Heat a large skillet over medium-high heat and add a tablespoon or two of olive oil until shimmering. Carefully place the meatballs in the pan, leaving space between each, and sear for about 2-3 minutes on each side until they develop a golden brown crust.
  5. Once browned, reduce the heat to medium, and if cooking on the stovetop, cover the skillet and cook for an additional 8-10 minutes, turning occasionally, until the internal temperature reaches 74°C (165°F) and they’re cooked through.
  6. If you prefer to bake them, transfer the browned meatballs to a baking sheet lined with parchment and bake at 200°C (400°F) for about 15-20 minutes until cooked through and slightly crispy outside.
  7. Remove the meatballs from heat and let them rest for 5 minutes. This helps the juices redistribute, keeping them moist and tender.
  8. Serve the meatballs hot, drizzled with your favorite sauce or simply alongside a fresh salad or pasta. Enjoy their tender interior and crispy exterior in every bite!

Notes

For extra flavor, add a splash of balsamic vinegar in the mixture or serve with a tangy yogurt sauce. These meatballs can be made ahead and stored in the fridge for up to 24 hours before cooking.