How to Make the Best Juiciest Turkey Meatballs
- 2/3 cup 2/3 fresh breadcrumbs, or 2 slices white sandwich bread (about 1 ounce)
- 3/4 ounce Parmesan cheese (about 1/4 cup grated)
- 1 large shallot
- 1/4 cup loosely packed fresh parsley leaves
- 3 cloves garlic
- 1/4 cup plain whole-milk Greek yogurt
- 1 large egg
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground turkey (93% lean / 7% fat)
- 2 tablespoons olive oil
- 1/4 cup water
- 1 ( about 24-ounce) jar store-bought or marinara sauce (about 3 cups)
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.- 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.
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.
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.
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.
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).
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.
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.
Make ahead: 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: 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.
