Turkey Meatballs You'll Love
My father stopped by the other day to say hello. I offered him lunch which he declined but he did take me up on the offer to try one of these turkey meatballs.
One bite and two wide eyes later, "Wow, why didn't you tell me they were good?" Lunch served.
Video: How to Make Turkey Meatballs
How to Make Turkey Meatballs That Aren't Dry
I love ground turkey, but it can be dry. Often for turkey meatballs, we do things to compensate for the dryness, like adding moistened breadcrumbs or egg. Grated zucchini is an option too.
For these turkey meatballs, we skip breadcrumbs and instead get extra moisture from the addition of lots of minced mushrooms, and a little mayonnaise.
The mushrooms give the turkey meatballs a meaty flavor. The mayonnaise, which is just an emulsion of oil, egg, and vinegar, not only adds some needed fat but a bit of egg to help as a binder.
So the meatballs are tender, have more flavor, and on top of that are gluten-free!
Serve these easy turkey meatballs with or without sauce. They're great both ways.
A Flexible Meatball Recipe
This turkey meatball recipe is wonderfully flexible. You can form small meatballs for appetizer bites, or larger ones for a main course meal. You could even flatten them to make turkey burgers.
How to Freeze Meatballs for Later
You can freeze both the cooked or uncooked meatballs. If cooked, let the meatballs cool completely before freezing.
For either, space them out on a parchment-lined sheet pan so the meatballs aren't touching. Freeze until solid, then transfer to a freezer container or plastic bag with as much air pressed out as possible. Freeze for up to three months.
Thaw the meatballs overnight in the fridge. Cook uncooked meatballs following the directions in the recipe. Cooked meatballs can be gently rewarmed in the tomato sauce over medium heat.
Looking for More Meatball Recipes?
Turkey Meatballs (That Aren't Dry!)
If you want a more pronounced mushroom flavor, add a few more minced shiitake mushrooms to the mix.
1 tablespoon butter
1 large shallot, minced (about 1 tablespoons)
1 clove garlic, minced (about 1 teaspoon)
6 ounces mushrooms (a mix of shiitake and cremini), finely chopped
1 teaspoon herbes de Provence
1 pound ground turkey meat (we prefer thigh meat)
1 tablespoon chopped fresh parsley, plus more to sprinkle over when you serve
1 teaspoon Dijon mustard
1/2 teaspoon balsamic vinegar
1/4 teaspoon lemon zest (optional, if you have it use it)
1 tablespoon mayonnaise
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
Optional Marinara Sauce
1 tablespoon extra virgin olive oil
1/4 cup minced onion
2 cloves garlic, minced (2 teaspoons)
1 (28-ounce) can whole peeled tomatoes
Salt and pepper, to taste
Cook the shallots and mushrooms:
Melt the butter in a small frying pan on medium heat. Add the minced shallots and cook gently for 3 to 4 minutes until softened.
Stir in the minced garlic and the mushrooms. Continue to cook on medium heat until the mushrooms are cooked through and have given up some, but not all, of their moisture.
Stir in the herbes de Provence. Remove from heat. Place in a bowl and quickly chill to cool.
Make the meatball mixture:
In a large mixing bowl, place the ground turkey, parsley, Dijon mustard, balsamic vinegar, lemon zest if using, mayonnaise, salt, black pepper, and the cooled mushroom shallot mixture.
Using your clean hands gently mix the turkey and other ingredients together until well combined. Don't over mix.
Shape the meatballs:
Form meatballs, 1 to 1 1/2 inches wide, depending on your preference. Smaller meatballs with be easier to serve as a one-bite appetizer, larger meatballs for a main dish. Place meatballs on a tray.
Brown the meatballs:
Heat olive oil in a large sauté pan on medium low to medium heat. Once the oil is hot, place the meatballs in the pan, allowing for space around each meatball.
Do not crowd the pan; if your pan isn't big enough, cook the meatballs in batches. Gently cook the meatballs until cooked through, turning them frequently so that they get lightly browned on all sides. If meatballs are not browning, increase the burner heat a little.
Optional sauce. Heat a tablespoon of olive oil in a sauté pan on medium heat. Add the minced onions and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for one minute more.
While the onions and garlic are cooking, pulse the canned tomatoes in their juices in a blender or food processor until chopped, but not completely smooth.
Add the tomatoes to the onion garlic mixture. Cook for ten minutes. Add salt and pepper to taste.
Add meatballs to the sauce. Simmer for a minute to warm the meatballs through. Sprinkle with a little chopped parsley to serve.
|Nutrition Facts (per serving)|
|Servings: 16 to 24|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|