Nothing says comfort food quite like a plate of juicy, flavorful meatballs. This Herb Turkey Meatballs Recipe is one of my favorites because it combines fresh herbs, savory Parmesan, and lean turkey into meatballs that stay incredibly moist and tender. You’ll love how simple ingredients come together to make something extra special!
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Why You'll Love This Recipe
I've made my fair share of turkey meatballs, and this Herb Turkey Meatballs Recipe stands out for its amazing balance of herbs and cheese, making them anything but dry. The secret mix of fresh herbs, Parmesan, and a touch of Greek yogurt keeps these meatballs bursting with flavor and supremely juicy.
- Perfectly Moist: Using egg and Greek yogurt together creates a tender texture that keeps turkey meatballs from drying out.
- Herbaceous Flavor: Fresh basil, rosemary, and parsley infuse bright, aromatic notes that make every bite exciting.
- Easy to Customize: Whether you have fresh herbs or dried on hand, this recipe adapts so you can whip it up anytime.
- Versatile Serving Options: Serve these meatballs with pasta, grains, or even in wraps for a dinner that’s never boring.
Ingredients & Why They Work
Choosing the right ingredients can make or break turkey meatballs since turkey can tend to be lean and dry. This recipe smartly balances moisture, flavor, and texture using a handful of pantry and fresh staples that you probably already have.
- Yellow onion: Adds sweetness and moisture; finely minced so it blends well inside the meatballs.
- Egg: Acts like glue, binding all ingredients and providing richness.
- Greek yogurt: A secret weapon to keep the meatballs tender and moist without adding fat.
- Panko breadcrumbs: Light and airy, they absorb moisture and give structure without heaviness.
- Parmesan cheese: Brings a deep, salty, umami flavor that complements turkey beautifully.
- Garlic: Fresh minced cloves pack a punch, though garlic powder works perfectly in a pinch.
- Fresh herbs (basil, parsley, rosemary): Freshness is key, but dried herbs do the job when fresh aren’t available.
- Dried oregano: Adds that classic Italian herb aroma.
- Beef bouillon (optional): Adds an extra layer of savory depth, but it’s totally optional if you want a lighter taste.
- Salt and pepper: Essential to bring all flavors forward.
- Ground turkey: Use 93% lean for the best balance of flavor and moisture.
- Olive oil or cooking spray: For keeping the meatballs from sticking and browning evenly.
Make It Your Way
One of the best things about this Herb Turkey Meatballs Recipe is how easy it is to tweak. I usually stick close to the herbs listed, but I love swapping rosemary for thyme or adding a pinch of chili flakes for a little heat. Feel free to play around!
- Variation: When I’m feeling fancy, I mix in some finely chopped sun-dried tomatoes for a tangy twist — it adds a nice pop of flavor without overpowering the herbs.
- Dietary tweaks: For a dairy-free version, skip the Parmesan and yogurt, replacing them with a bit of vegan mayo and nutritional yeast for flavor and moisture.
- Cooking method: Sometimes I bake the meatballs for a hands-off prep, but pan-frying gives a lovely golden crust that’s hard to beat.
Step-by-Step: How I Make Herb Turkey Meatballs Recipe
Step 1: Gently Prep Your Ingredients
Start by mincing your onion and garlic finely — I like to use my knife instead of a food processor to keep a bit of texture. Chop your fresh herbs sharp so their flavor shines through but doesn’t overpower. If you’re using dried, measure them out and lightly crush the rosemary to release its oils.
Step 2: Mix the Meatball Magic
In a large bowl, gently combine the ground turkey, egg, Greek yogurt, panko, Parmesan, garlic, onion, herbs, bouillon (if using), salt, and pepper. Be careful not to overmix — just enough to blend everything together. Overworking can make meatballs tough, so I mix with my hands until ingredients are evenly distributed.
Step 3: Shape with Care
Scoop about a tablespoon of mixture and roll gently between your palms to form uniform meatballs—about 25 to 28 total. Keeping them small and consistent ensures even cooking. If your hands get sticky, wet them with water occasionally to keep the shaping smooth.
Step 4: Cook to Perfection
You can cook these in two ways. On the stovetop, heat a nonstick skillet over medium heat with a light brush of olive oil or cooking spray. Cook meatballs in batches, turning every few minutes until golden brown and cooked through—about 15 to 20 minutes. Alternatively, bake in a preheated oven at 400°F (200°C) for 18-20 minutes, turning halfway for even browning.
Top Tip
I’ve found that combining Greek yogurt with the egg is my ultimate trick to keeping these turkey meatballs juicy and tender. This combo keeps them from drying out while adding just the right bit of creamy richness.
- Don’t Overmix: Mixing meatball ingredients just until combined keeps the texture light and tender.
- Uniform Sizing: Make meatballs about the same size so they cook evenly and come out perfect every time.
- Low and Slow Browning: Cook on medium heat to get a nice browned crust without burning the herbs.
- Rest Before Serving: Let the meatballs sit a few minutes after cooking — this makes juices redistribute for extra moist bites.
How to Serve Herb Turkey Meatballs Recipe
Garnishes
I usually sprinkle extra Parmesan cheese and a handful of chopped fresh parsley over the top. Sometimes a drizzle of olive oil and a few fresh basil leaves take it up a notch. These simple garnishes bring freshness and a lovely aroma that complements the meatballs perfectly.
Side Dishes
These turkey meatballs pair wonderfully with a simple spaghetti tossed in marinara sauce, creamy mashed potatoes, or a light couscous salad. On busy weeknights, I love serving them over rice pilaf or tucked into a warm pita with tzatziki for a quick meal.
Creative Ways to Present
For special occasions, I’ve laid these herb turkey meatballs on a platter with a colorful chimichurri sauce drizzle and toasted garlic bread on the side. They also make fantastic sliders — just pop them in mini buns with melted mozzarella and a basil leaf for a party hit.
Make Ahead and Storage
Storing Leftovers
I store leftover meatballs in an airtight container in the fridge, and they stay juicy for up to 3 days. If I’m planning ahead, I often cool them completely before refrigerating to avoid condensation which can make them soggy.
Freezing
This Herb Turkey Meatballs Recipe freezes beautifully. I flash freeze the shaped, uncooked meatballs on a parchment-lined tray, then transfer them to a freezer bag so they don’t stick together. When ready, I either bake them straight from frozen or thaw in the fridge overnight.
Reheating
To warm up leftovers, I prefer reheating in a skillet with a splash of water and a lid to steam gently, preserving moisture. The microwave works fine in a pinch — just cover loosely to keep steam around the meatballs and reheat in short bursts.
Frequently Asked Questions:
Absolutely! The herb and Parmesan combo works well with ground chicken for a lighter flavor, or ground beef for a richer taste. Just keep an eye on moisture levels, as beef is fattier and chicken can dry out more easily.
I highly recommend using Greek yogurt alongside the egg and making sure not to overmix the meat. Cooking gently at medium heat and not overcooking are also key to keeping the meatballs juicy.
Yes! You can mix and shape the meatballs a day ahead and keep them covered in the refrigerator, or freeze them raw and cook later straight from frozen for convenience.
Traditional marinara or tomato sauces are classic, but these meatballs shine with fresh chimichurri, tzatziki, barbecue sauce, or even a light lemon yogurt drizzle. Don’t be afraid to experiment!
Final Thoughts
This Herb Turkey Meatballs Recipe has quickly become a staple in my kitchen. It's a delicious way to enjoy turkey that’s bursting with flavor and always impresses guests who swear it’s something more indulgent. I hope you enjoy making these as much as I do — serving family and friends moments of simple joy, one juicy meatball at a time.
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Herb Turkey Meatballs Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 25 meatballs
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
These healthy and juicy ground turkey meatballs are packed with fresh herbs, garlic, and Parmesan for a flavorful Italian-inspired dish. Easy to make with simple ingredients, they can be cooked on the stovetop or baked in the oven. Perfect served with pasta, rice, or in wraps, these moist and tender meatballs are a versatile and satisfying meal.
Ingredients
Meatball Mixture
- ½ small yellow onion, peeled
- 1 egg
- 2 tablespoons plain Greek yogurt (light or whole)
- ½ cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 3 cloves garlic, minced (may sub ¾ teaspoon garlic powder)
- 2 tablespoons chopped fresh basil (or 1 teaspoon dried)
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1 tablespoon chopped fresh rosemary (or ½ teaspoon dried, lightly crushed)
- ½ teaspoon dried oregano
- 1 teaspoon granulated beef bouillon or 1 crushed cube (optional)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound ground turkey 93% lean
For Cooking
- Olive oil for brushing or cooking spray
Instructions
- Prepare Ingredients: Finely chop the yellow onion and fresh herbs. Mince the garlic cloves or measure garlic powder if substituting.
- Mix Meatball Ingredients: In a large bowl, combine ground turkey, chopped onion, egg, Greek yogurt, panko breadcrumbs, grated Parmesan, minced garlic, fresh basil, parsley, rosemary, dried oregano, beef bouillon if using, salt, and pepper. Mix gently until all ingredients are well incorporated but avoid overmixing to keep meatballs tender.
- Form Meatballs: Using your hands or a spoon, shape the mixture into approximately 25 to 28 evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Cook Meatballs on Stovetop: Heat a nonstick skillet over medium heat and lightly brush with olive oil or spray with cooking spray. Add meatballs, spacing them evenly without overcrowding. Cook for about 10 minutes, turning occasionally to brown all sides until cooked through and internal temperature reaches 165°F.
- Alternatively Bake Meatballs: Preheat oven to 375°F. Place meatballs on a lightly oiled or parchment-lined baking sheet. Brush or spray meatballs lightly with olive oil. Bake for 20 minutes or until golden and cooked through, turning halfway for even browning.
- Serve: Remove cooked meatballs from pan or oven and let rest for a few minutes. Serve hot with your choice of tomato sauce, pasta, rice pilaf, or as toppings for wraps and salads.
Notes
- For extra moisture, the Greek yogurt adds tenderness and juiciness to the turkey meatballs.
- If using dried herbs instead of fresh, reduce amounts to about one-third for best flavor balance.
- The optional granulated beef bouillon enhances umami but can be omitted for a lighter taste.
- Meatballs freeze well before cooking—shape and flash freeze on a tray, then store in ziplock bags for up to 3 months.
- Adjust seasoning and herbs to your preference for more garlic or herb-forward flavor.
- Serve meatballs with different sauces such as tzatziki, barbecue sauce, or chimichurri for variety.
- Ensure meatballs are cooked to an internal temperature of 165°F for safety.
- They can be cooked on stovetop or baked in the oven depending on preference and convenience.
Nutrition
- Serving Size: 1 meatball
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 180 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 8 g
- Cholesterol: 40 mg
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