Easy Turkey Meatball Recipe

Thanks to grated cold butter (my secret!), this turkey meatball recipe yields wonderfully juicy and tender meatballs every time. Quick to whip up on the stovetop, I turn to this weeknight-worthy recipe when craving something warm, comforting, and protein-packed (that just happens to also be a hit with the whole family).

Ingredients You’ll Need

• Ground turkey: The base of this turkey meatball recipe.
• Egg: Binds all of the ingredients together and adds moisture.
• Breadcrumbs: A must! Use plain or Italian breadcrumbs to help the meatballs stick together while they cook.
• Shallots + garlic: Both add flavor.
• Butter: Grated cold butter is the key to juicy turkey meatballs. It keeps this naturally leaner meat moist and tender while the meatballs cook.
• Spices: Use a combination of fresh and dried herbs for maximum flavor. I like to use dried oregano, fresh parsley and basil, and a little salt and pepper.
• Olive oil: For frying on the stove.

Gently combine all of the ingredients except the grated butter and olive oil in a mixing bowl. I like to use my hands to ensure everything is mixed thoroughly. Fold in the grated butter.

Use your hands to form golf ball-sized meatballs and place on a clean plate or baking sheet – try to keep them all about the same size so they cook evenly. I usually get 11-12 meatballs per batch.

When I’m making turkey meatballs for dinner, I like to cook them directly in marinara sauce. Heat the olive oil in a skillet and brown meatballs on all sides for about 3-5 minutes. For ease (and no burned fingers!), I recommend using tongs for this process.

Remove the meatballs from the skillet – they won’t be fully cooked, but that’s okay because they’ll finish cooking in the sauce.

Wipe the skillet and pour in the sauce. Add the meatballs back to the pan and bring to a boil. Once boiling, reduce the heat and let simmer for about 10 minutes.

• Meat: Instead of ground turkey, swap for ground chicken, ground pork, or a combination of turkey and beef. For a full-beef meatball recipe, I love these Italian meatballs (made without butter because beef is naturally juicier).
• Spices: Replace the spices and herbs completely and use 3 tablespoons of my homemade Italian seasoning. Or, for a little kick, add a pinch of crushed red pepper flakes.
• Sauce: Follow the recipe as written, but instead of simmering in marinara sauce, try using homemade bbq sauce, homemade teriyaki sauce, the sauce from this curry meatball recipe, or the sauce from these Tikka Masala meatballs.
• Gluten free: For GF turkey meatballs, use certified gluten free breadcrumbs.
• Egg free: Replace the egg with 1 flax egg.

Tips for Juicy, Tender Meatballs

• Use a proper binder: Egg and breadcrumbs is a classic meatball binder and guarantees the meatballs will stick together while they cook.
• Don’t skip the grated butter: Turkey is an extremely lean meat and my secret to moist, golden brown turkey meatballs is folding in grated butter before frying.
• Consistent size: Make sure the meatballs are all roughly about the same size to ensure they cook evenly.
• Don’t overcook: Cook until the internal temperature reaches 165°F, then remove from the heat. Any longer and the meatballs will become tough throughout.

Serve with your favorite pasta, a simple arugula salad, high-protein dinner rolls, or these garlic Parmesan cottage cheese dinner rolls for an easy weeknight meal. For a twist on classic spaghetti and meatballs, try serving:

• As an appetizer: Serve them at a party with toothpicks for a quick and easy app that’s always a hit! For a true finger food that serves a crowd, form the meatballs into smaller balls (cook for less time).
• On a sub or sandwich: Place a few meatballs and marinara on your favorite Italian bread and top with mozzarella cheese.
• In a bowl: Enjoy bowl-style with quinoa, roasted veggies, and your favorite greens.

Once the meatballs and marinara are completely cool, transfer to an airtight container and refrigerate for up to 5 days. When ready to reheat, place the meatballs in a baking pan, cover with tin foil, and reheat at 350°F for 10-12 minutes (or until the meatballs are heated through).