How to Make the Best Juiciest Turkey Meatballs
Ingredients
Instructions
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If using white sandwich bread, tear 2 slices into pieces and pulse in a food processor fitted with the blade attachment into coarse breadcrumbs. Place the breadcrumbs in a large bowl. If using fresh breadcrumbs, place 2/3 cup in a large bowl.
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Prepare the following, adding each to the large bowl with the breadcrumbs as you complete it: Finely grate 3/4 ounce Parmesan cheese (about 1/4 cup). Finely chop 1 large shallot. Mince 3 garlic cloves. Coarsely chop 1/4 cup loosely packed fresh parsley leaves.
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Add 1/4 cup plain Greek yogurt, 1 large egg, 1 teaspoon kosher salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Stir to combine.
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Add 1 pound ground turkey and use your hands to combine it with the breadcrumb mixture until just combined. Do not overwork, which can make the meatballs tough.
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Form the meat mixture into 16 to 18 (1 1/2-inch) meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking. Place place on a baking sheet or large plate.
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Heat 2 tablespoons olive oil in a 12-inch high-sided sauté pan over medium-high heat until shimmering. Add the meatballs in a single layer and pan-fry until browned on the bottom, about 3 minutes. Use tongs to carefully flip the meatballs and brown the other side, about 3 minutes more. Return to the plate or baking sheet (the meatballs will not be cooked through).
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Pour 1/4 cup water into the pan and use a wooden spoon to scrape up the browned bits that have formed on the bottom of the pan.
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Add 1 (about 24-ounce) jar marinara sauce and bring to a simmer. Return the meatballs to the pan. Reduce the heat as needed to simmer gently until the meatballs are cooked through, 5 to 10 minutes.
Servings 6
- Amount Per Serving
- Calories 472kcal
- % Daily Value *
- Total Fat 23.1g36%
- Saturated Fat 5.7g29%
- Sodium 1157.3mg49%
- Total Carbohydrate 33g11%
- Dietary Fiber 5.3g22%
- Sugars 13.1g
- Protein 33.1g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make ahead:Â The meatballs can be shaped and refrigerated for up to 1 day before baking. The meatballs can also be frozen uncooked or cooked. Arrange in a single layer on a baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. If uncooked, thaw in the refrigerator overnight in a single layer before cooking. If cooked, either thaw in the refrigerator overnight or thaw directly in simmering sauce (keep the pan covered) for 15 minutes.
To bake the meatballs: Instead of pan-frying the meatballs, you can also bake them. Place the meatballs on a rimmed baking sheet and bake on the middle rack in a 400°F oven until lightly browned on the outside and cooked through, 15 to 20 minutes. They are done when an instant-read thermometer inserted into the middle registers at least 165°F. Bring the marinara sauce to simmer in a large high-sided sauté pan or Dutch oven and once the meatballs are cooked, transfer them to the sauce. Simmer gently for 5 minutes and serve.
Storage:Â Leftovers can be refrigerated on their own or in sauce in an airtight container up to 3 days, or frozen for up to 1 month.
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