You can also freeze them, cooked or uncooked, so make a double batch for meal prep! We’ve tried ground turkey just about every way you can imagine. Tacos, chili, pasta, and even stir fry. Today’s meatballs are an absolute must for anyone who loves this healthy alternative to ground beef.
Why We Love This Recipe
Perfect Texture: Baking the meatballs ensures they are cooked evenly, resulting in a perfect texture that’s juicy on the inside and slightly crisp on the outside. Easy Factor: These meatballs use simple ingredients and don’t take a lot of effort. Plus, you can make a big batch ahead of time and have them ready whenever you want. They’re Family-Friendly: This is a dish that everyone in the family will love. It’s kid-friendly and adult-approved. Versatility: These turkey meatballs can be a star in a huge variety of dishes. We’ll give you a bunch of ideas later in the post.
Ingredient Notes
For exact measurements, see the recipe card at the end of the post. Here is what you’ll need to make ground turkey meatballs:
Ground Turkey: For juicier meatballs, choose ground turkey that’s not too lean. Using ground turkey breast, which is typically 99% fat free, will result in dry, tough meatballs. We use a mix that is 93/7 lean to fat. Egg: Acts as a binder to hold the meatballs together. Breadcrumbs: They help to absorb moisture, giving the meatballs a perfect texture. Choose your breadcrumbs based on how you plan to use the meatballs. If you’re using them in pasta, or making a meatball sub, you can use Italian breadcrumbs. For non-Italian themes, go with plain breadcrumbs or panko. Garlic: If fresh isn’t available, garlic powder can be used, but fresh is always best. Fresh Parsley: If fresh parsley isn’t available, dried parsley can be used, but reduce the quantity to 2 teaspoons, as dried herbs are more potent. Salt and Pepper: Seasoning essentials.
Easy Baked Turkey Meatballs
- Mix: In a large bowl, combine all ingredients, being careful not to overmix.
- Roll: Form the meatballs into 16-20 equal sized meatballs, and arrange them on a parchment paper lined baking sheet.
- Bake: Transfer the baking sheet to the oven, preheated to 400°F, and bake for 15-20 minutes, or until the meatballs are cooked through and have an internal temperature of 165°F on an instant-read thermometer.
How to Store and Freeze Them
You can refrigerate for 4-5 days in an airtight container or zip-top bag. They can also be frozen in a zip top bag for up to three months. Thaw overnight in the fridge before using. Uncooked meatballs can also be frozen for up to three months. Freeze them on a parchment paper lined baking sheet for two hours, then transfer to a zip-top bag for long term freezing. You can either thaw overnight in the refrigerator, or bake them frozen, just add a few extra minutes to the baking time.
Serving Suggestions
Now this is where it gets fun! These meatballs are great with any of your favorite pastas. Spaghetti and Meatballs is a no-brainer. Or you can incorporate them into a big pot of Italian Sunday Sauce. They’re also great in soups like Italian Wedding. Have you ever had leftover soup where only broth is left? No problem, just throw in some pre-made meatballs! Or give them an Asian theme. Just make them ahead of time, then make our quick and easy Sweet and Sour Meatballs or Asian Meatball Bowl. Because the turkey is much milder in flavor than beef, they can go with just about any flavor theme. Toss them with your favorite sauce and they become a great party appetizer. Check out our roundup of the top 30 Meatball Sauce Recipes.
Tips For the Most Tender and Juicy Meatballs
Don’t Overmix: Mix your ingredients just until they’re combined. Overmixing can make the meatballs tough. Use a gentle hand or a fork to combine everything. Fat Content Matters: Meat that is too lean can lead to dry meatballs. For reference, we use 93% lean. Size Consistency: When forming your meatballs, aim for consistent size. This ensures even cooking. Meatballs that are too large may not cook evenly. Gentle Cooking: Bake your meatballs in a preheated oven, and don’t overcook them. Overcooking will dry them out. Use a meat thermometer to ensure they reach the safe internal temperature of 165°F without going far beyond it. Rest Before Serving: Let the meatballs rest for a few minutes after cooking. This allows the juices to redistribute, ensuring they’re moist when you bite into them.
Whether you’re looking to make your pasta night a bit healthier, or want a great game day appetizer, these ground turkey meatballs are sure to be a hit. Remember to save or pin this recipe so you always know where to find it. And don’t forget to subscribe to GypsyPlate, we’re always cooking up new recipes for you! For more easy dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…
Baked Turkey Meatballs, on our Gypsy Plate… enjoy!
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