Description
These ground turkey meatballs are healthy, juicy, and packed with fragrant herbs and Parmesan cheese. Perfect for a flavorful and moist meal, they can be easily prepared from fresh or dried herbs and cooked on the stovetop or in the oven. Ideal for serving with pasta, rice, salads, or as a protein-packed snack.
Ingredients
Scale
Meatballs
- 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 (may substitute 3/4 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 cube (optional, see notes)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground turkey 93% lean
- Olive oil for brushing or cooking spray
Instructions
- Prepare the onion: Finely chop or grate the peeled yellow onion until very small. This helps distribute flavor evenly throughout the meatballs.
- Mix wet ingredients: In a large mixing bowl, whisk together the egg and plain Greek yogurt until smooth and combined.
- Add aromatics and seasonings: Add minced garlic, chopped basil, parsley, rosemary, dried oregano, granulated beef bouillon if using, salt, and pepper to the wet mixture. Stir to integrate the herbs and spices evenly.
- Combine dry ingredients: Add panko breadcrumbs and freshly grated Parmesan cheese to the bowl and mix well.
- Add ground turkey: Incorporate the ground turkey into the mixture and gently mix using your hands or a spoon until just combined. Avoid overmixing to keep meatballs tender.
- Form meatballs: Using your hands, shape the mixture into approximately 25 to 28 evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Cook meatballs: Heat a non-stick skillet over medium heat and lightly brush with olive oil or spray with cooking spray. Cook meatballs in batches, turning occasionally, for about 15 to 20 minutes until browned all over and cooked through. Alternatively, bake meatballs in a preheated oven at 375°F (190°C) for 20 minutes, turning once halfway through for even cooking.
- Serve: Remove cooked meatballs and serve hot with your choice of sides or sauces such as marinara, tzatziki, or barbecue sauce.
Notes
- For extra moist meatballs, do not overmix the turkey mixture to avoid drying them out.
- If fresh herbs are unavailable, use dried herbs but reduce quantity as dried herbs are more concentrated.
- The optional granulated beef bouillon adds umami depth but can be omitted for a lighter option.
- These meatballs can be served with pasta, rice pilaf, mashed potatoes, wraps, salads, or grain bowls.
- Cooking can be done on stovetop or baked in the oven depending on preference and convenience.
- Use olive oil or cooking spray to keep meatballs from sticking and add a subtle flavor.
Nutrition
- Serving Size: 1 meatball
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 200 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.2 g
- Protein: 7 g
- Cholesterol: 40 mg
