– **Title**: The Juiciest Turkey Meatballs
– **Ingredients**:
– 1 lb ground turkey
– 1/2 cup breadcrumbs (preferably plain)
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup onions, finely chopped
– 2 cloves garlic, minced
– 1 large egg
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup milk (or chicken broth for more flavor)
– Olive oil (for cooking)
– **Instructions**:
1. In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, parsley, chopped onions, minced garlic, egg, oregano, salt, and pepper.
2. Pour in the milk (or chicken broth) and gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the meatballs tough.
3. Preheat your oven to 400°F (200°C).
4. Form the mixture into meatballs, about 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
5. In a large skillet, heat a drizzle of olive oil over medium-high heat. Once hot, add the meatballs in batches (don’t overcrowd the pan) and sear them on all sides until browned, about 3-4 minutes.
6. After searing, transfer the meatballs back to the baking sheet and place them in the preheated oven. Bake for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
7. Remove from the oven and let them rest for a few minutes before serving. Enjoy with your favorite sauce or pasta!
Key Ingredients & Substitutions
Ground Turkey: This is the star of the meatballs! If you’re looking for something leaner, ground chicken works great. For a richer flavor, try using ground beef or pork.
Bread Crumbs: I use plain breadcrumbs for a nice texture. If you’re gluten-free, opt for gluten-free breadcrumbs or crushed cornflakes. Fresh bread can also work — just dry it out a bit before use.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor, but if you’re in a pinch, pre-grated works just fine. For a dairy-free version, try nutritional yeast for a cheesy flavor.
Fresh Parsley: This adds a burst of freshness. You can substitute it with fresh basil, cilantro, or even spinach. Dried herbs can work, but use less as they’re more concentrated.
Vegetables: Red bell pepper and onion add moisture and flavor, but you can swap them with zucchini or mushrooms. They also work well, and you can mix and match!
How Do I Avoid Dry Turkey Meatballs?
A common worry is that turkey meatballs can turn out dry. To keep them juicy, it’s important not to overmix the meat. Here’s how to keep things moist:
- Use fresh or soaked breadcrumbs to help retain moisture.
- Consider adding a tablespoon of milk or broth to the mixture for extra moisture.
- Don’t skip the olive oil drizzle before baking; it helps with browning and adds moisture.
Also, ensure they’re baked just until they reach 165°F (75°C) — check with a meat thermometer for accuracy! Enjoy your cooking!
How to Make The Juiciest Turkey Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup onion, finely chopped
- Olive oil for cooking
For the Sauce:
- 1/2 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25 minutes to cook, totaling around 40 minutes. You’ll spend a few minutes mixing the ingredients, baking, and then whipping up the delicious herb sauce. Easy and tasty!
Step-by-Step Instructions:
1. Mixing the Meatball Ingredients:
In a large bowl, add the ground turkey, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, egg, salt, pepper, Italian seasoning, finely chopped red bell pepper, and onion. Mix everything gently until just combined. Be careful not to overmix; you want your meatballs to stay tender!
2. Prepping for Baking:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so the meatballs won’t stick. This also makes for easier cleanup!
3. Shaping the Meatballs:
Take the turkey mixture and form it into meatballs, about 1 to 1.5 inches wide. Place the meatballs on the lined baking sheet, making sure they have a little space between them for even cooking.
4. Baking the Meatballs:
Drizzle a little olive oil over the meatballs to help them brown nicely in the oven. Bake them for 20-25 minutes, or until they’re cooked through and golden brown on the outside. You can use a meat thermometer to check that they’ve reached 165°F (74°C) internally.
5. Making the Sauce:
While the meatballs are baking, prepare the herb sauce. In a small bowl, combine the chopped basil, olive oil, lemon juice, and honey if you’re using it. Season with salt and pepper to taste. Stir it all together until it’s well mixed.
6. Serving:
Once the meatballs are out of the oven, let them cool slightly. Serve them warm, drizzled with your freshly made herb sauce. Enjoy your juicy and flavorful turkey meatballs!
Can I Use Ground Chicken Instead of Turkey?
Absolutely! Ground chicken is a great substitute for turkey in this recipe. Just keep in mind that the flavor will be slightly different, but the texture will remain similar. Follow the same instructions for mixing and cooking!
What If I Don’t Have Breadcrumbs?
No worries! You can substitute breadcrumbs with crushed crackers or oats. If you prefer a gluten-free option, try using gluten-free breadcrumbs or almond flour. Just ensure that the mixture isn’t too dry — you can add a splash of broth if needed!
How Can I Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 3 months. To reheat, simply bake them in the oven at 350°F (175°C) until warmed through, or microwave them for 1-2 minutes.
Can I Make the Meatballs Ahead of Time?
Yes, you can! You can prepare the meatball mixture a day in advance and refrigerate it until you’re ready to bake. Alternatively, you can form the meatballs and freeze them before baking. Just remember to bake them straight from the freezer, adding a few extra minutes to the cooking time!
