Homemade Turkey Meatballs Easy Flavorful (Printer-Friendly)
Tender, herbed turkey meatballs with parmesan and buttermilk. Perfect addition to pasta or served on their own.
# What You’ll Need:
→ Meatball Base
01 -
1 pound ground turkey
→ Binding and Moisture
02 -
1/2 cup Italian herb seasoned breadcrumbs
03 -
1/4 cup buttermilk
04 -
1 large egg
→ Aromatics and Herbs
05 -
1 tablespoon dried onion flakes
06 -
2 cloves garlic, minced
07 -
1 teaspoon dried basil
08 -
1 teaspoon dried oregano
09 -
2 tablespoons fresh parsley, minced
→ Seasonings and Flavor
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon ground black pepper
12 -
1 teaspoon Worcestershire sauce
13 -
1/2 teaspoon granulated sugar
→ Finishing Touch
14 -
1/4 cup grated parmesan cheese
15 -
2 tablespoons canola oil or olive oil, for frying
# Steps to Follow:
01 -
In a medium mixing bowl, combine Italian herb seasoned breadcrumbs and buttermilk. Allow the mixture to rest for 5 minutes until the breadcrumbs are fully absorbed.
02 -
To the hydrated breadcrumb mixture, add ground turkey, dried onion flakes, minced garlic, dried basil, dried oregano, parsley, salt, pepper, Worcestershire sauce, granulated sugar, egg, and grated parmesan cheese.
03 -
Use gloved hands to mix all ingredients until the meatball mixture is thoroughly combined and cohesive.
04 -
Portion the mixture into balls using a 2-tablespoon scoop for large size. Roll each portion by hand to form uniform meatballs.
05 -
Heat canola or olive oil in a large skillet over medium heat. Add meatballs in a single layer and brown on all sides, rotating gently to prevent burning.
06 -
For serving directly, cook until internal temperature reaches 165°F. If simmering in sauce, brown meatballs but do not cook through; finish cooking in marinara sauce for 10 minutes until heated through and at 165°F internal temperature.
07 -
Transfer meatballs to serving platter or add to pasta with sauce. Garnish with additional parsley and parmesan if desired.
# Helpful Hints:
01 -
Chilling the mixture for 15 minutes before shaping helps preserve meatball structure while cooking.
02 -
Store cooked meatballs in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.