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
Scale
Meatball Mixture
- 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 sub 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)
- 1/2 teaspoon salt
- 1/2 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
