– **Title**: Turkey Meatballs
– **Ingredients**:
– 1 pound ground turkey
– 1/2 cup breadcrumbs (preferably whole wheat)
– 1/4 cup grated Parmesan cheese
– 1/4 cup parsley, chopped
– 1/4 cup onion, finely chopped
– 2 cloves garlic, minced
– 1 large egg
– 1 teaspoon Italian seasoning
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup ketchup (for serving)
– **Instructions**:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, parsley, onion, garlic, egg, Italian seasoning, salt, and pepper.
3. Mix the ingredients using your hands or a spoon until well combined, but do not overmix.
4. Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
5. Bake the meatballs in the preheated oven for 18-20 minutes, or until they are cooked through and golden brown.
6. Serve hot with ketchup or your favorite sauce. Enjoy as a main dish or as part of a sandwich or wrap.
Key Ingredients & Substitutions
Ground Turkey: This is the star of the dish. You can substitute it with ground chicken, lean beef, or even lentils for a vegetarian option. I love using ground turkey because it keeps the meatballs light and tasty.
Breadcrumbs: Traditional breadcrumbs add texture. If you’re gluten-free, try almond flour or gluten-free breadcrumbs. I’ve used crushed crackers when I was short on breadcrumbs, and it worked out well!
Parmesan Cheese: Grated Parmesan adds flavor and richness. If you’re looking for a dairy-free option, nutritional yeast offers a cheesy taste, while pecorino is a great substitute for something stronger.
Fresh Parsley: This herb brightens the dish. If fresh parsley isn’t available, dried parsley can work, but use less as it’s more concentrated. I often add basil for an extra flavor boost.
Chicken Broth: This is used for the gravy. You can substitute vegetable broth or even water with a bit of added seasoning. Homemade broth always adds a special touch if you have the time!
How Do I Ensure My Meatballs Stay Juicy and Don’t Fall Apart?
The key to great meatballs is to keep the mixture moist and well-combined but not overmixed. Here’s how to do it:
- Start with cold ingredients, especially the ground turkey.
- Combine everything gently in a bowl. Don’t squish the meat too much—this keeps them tender.
- Make sure your meatballs are uniform in size (about 1-2 inches) for even cooking.
Cooking in batches is crucial. This way, they brown nicely, creating a delicious crust that helps seal in those juices.
Finish them by simmering in broth, which adds flavor and moisture, making them extra delicious!
How to Make Turkey Meatballs with Gravy
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground turkey
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
For the Gravy:
- 1 cup chicken broth
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for cornstarch)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 30 minutes to cook, for a total of around 50 minutes. You’ll spend some time mixing the meatballs, cooking them, and simmering in the gravy, making it a fun and satisfying dish to put together!
Step-by-Step Instructions:
1. Making the Meatball Mixture:
In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, onion powder, dried Italian herbs, salt, and pepper. Use your hands or a spoon to mix everything together well until it’s fully combined and has a nice, even texture.
2. Forming the Meatballs:
Take small portions of the turkey mixture and shape them into meatballs, about 1 to 2 inches in diameter. You should get around 12-16 meatballs depending on the size you make. Place them on a plate while you prepare for cooking.
3. Cooking the Meatballs:
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches to avoid overcrowding. Cook them for about 8 to 10 minutes, turning occasionally, until they’re browned all over. Once cooked, transfer the browned meatballs to a plate and set them aside.
4. Making the Gravy:
In the same skillet you used for the meatballs, pour in the chicken broth and bring it to a gentle simmer. If you want a thicker gravy, mix the cornstarch with the water in a small bowl and add it to the broth, stirring constantly until it thickens.
5. Simmering the Meatballs:
Carefully return the meatballs to the skillet with the gravy. Cover the skillet and let it simmer for about 10 to 15 minutes. This gives the meatballs a chance to cook through and soak up all that delicious chicken broth flavor.
6. Serving Up the Dish:
Once done, serve the turkey meatballs warm, topped with the savory gravy. Don’t forget to sprinkle a little extra chopped parsley on top for a lovely garnish! These meatballs go great with mashed potatoes or rice for a complete meal.
Enjoy your tasty turkey meatballs with a heartwarming gravy!
Can I Use Ground Chicken Instead of Turkey?
Absolutely! Ground chicken can be used in place of turkey without any issues. Just make sure to adjust the cooking time as needed, as chicken may take slightly less time to cook through.
What Can I Use Instead of Breadcrumbs?
If you don’t have breadcrumbs, you can use crushed crackers, panko, or even rolled oats as a substitute! Just ensure they’re finely crushed to help bind the meatballs while keeping the texture light.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the meatballs in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Make the Gravy Without Cornstarch?
You can definitely skip the cornstarch if you prefer a lighter gravy! Simply let the broth simmer longer to reduce it slightly, which will thicken the gravy naturally without any additional thickeners.
