Ground Turkey Meatballs (Juicy & Flavorful)
This turkey meatball recipe combines ground turkey, fresh herbs, garlic, and grated cold butter for tender, flavorful meatballs. I brown them on the stovetop, then either finish them in marinara for dinner or cook them through using the separate make-ahead pathway in the recipe card.
- Tender and Flavorful: Cold grated butter, egg, breadcrumbs, garlic, shallots, and fresh herbs add richness, structure, and flavor to the ground turkey mixture.
- Two Useful Pathways: Finish the browned meatballs in marinara for dinner, or use the separate cook-through method for meal prep and freezing.
- Weeknight-Friendly: The recipe uses everyday ingredients and cooks entirely on the stovetop.
Featured Ingredients
- Ground Turkey: The protein base for these meatballs.
- Egg and Breadcrumbs: These bind the mixture and help the meatballs hold their shape.
- Shallots and Garlic: Both add savory flavor.
- Cold Grated Butter: The butter is distributed throughout the turkey mixture to add richness and help the cooked meatballs stay tender.
- Fresh and Dried Herbs: Oregano, parsley, and basil give the meatballs their Italian-inspired flavor.
- Olive Oil: Used to brown the meatballs on the stovetop.
Why Use Cold Grated Butter?
Ground turkey benefits from added richness. Grating the butter helps distribute it throughout the mixture, and keeping it cold makes it easier to fold in without overworking the meat.
Two Ways to Cook These Meatballs
The recipe card includes two distinct pathways. For dinner, brown the meatballs and finish them in marinara sauce. For meal prep or freezing, use the card’s separate skillet method to cook the meatballs through without sauce. In either case, ground turkey is fully cooked when the center reaches 165°F.
Tips for Tender Turkey Meatballs
- Mix Gently: Combine the ingredients just until evenly incorporated. Overworking ground turkey can produce denser meatballs.
- Keep the Size Consistent: Evenly sized meatballs cook at a similar rate.
- Use a Thermometer: Check the center of a meatball and remove the pan from the heat once it reaches 165°F.
Serve these meatballs with pasta and marinara for a classic dinner. Round out the meal with an arugula salad or garlic Parmesan cottage cheese dinner rolls. They also work well in a meatball sub or grain bowl.
Storage, Freezing, and Reheating
Let cooked meatballs cool, then refrigerate them in an airtight container for 3–4 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. Reheat leftovers until the center reaches 165°F.
Frequently Asked Questions
This turkey meatball recipe uses egg and breadcrumbs to bind the mixture, plus cold grated butter folded in at the end. The butter is distributed throughout the ground turkey mixture and adds richness as the meatballs cook.
Turkey meatballs are fully cooked when the center reaches 165°F on an instant-read thermometer. Check a meatball from the center of the skillet or sauce so you measure one of the last meatballs to finish cooking.
Yes. Use the make-ahead pathway in the recipe card and cook the meatballs to 165°F before cooling them. Refrigerate cooked meatballs for 3–4 days or freeze them for up to 3 months.
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Place the ground turkey, egg, breadcrumbs, shallots, garlic, oregano, parsley, basil, ground pepper and salt into a large bowl.
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Gently use a large wooden spoon or your hands (recommended as it’s faster and easier) to thoroughly mix together.
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Fold in the cold grated butter to evenly distribute throughout the meatball mixture.
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Use your hands to form golf ball-sized meatballs. Repeat until there is no meat left. This should yield around 12 meatballs.
If Cooking with Marinara
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Heat the olive oil in a large cast iron skillet (or nonstick pan) over medium heat. Brown the meatballs on all sides for about 3-5 minutes. Use a pair of tongs to flip each meatball, being careful not to burn the outsides.
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Once all sides are browned, remove them from the heat. The meatballs will not be fully cooked at this point. Clean the skillet, pour in the marinara sauce, and carefully add the meatballs back into the pan.
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Bring the sauce to a boil. Once boiling, reduce the heat and let the meatballs simmer for about 10 minutes (until the internal temperature has reached 165ºF).
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Serve the turkey meatballs with your favorite pasta, freshly grated Parmesan cheese, and fresh herbs.
If Freezing or Making Ahead
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Heat the olive oil in a large cast iron skillet (or nonstick pan) over medium heat. Make sure the pan is thoroughly greased.
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Brown the meatballs on all sides for 8-10 minutes. Use a pair of tongs to turn each meatball every few minutes, being careful not to burn the outsides. Cook the meatballs until they reach an internal temperature of 165°F.
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Remove the meatballs from the heat and let them cool for 15 minutes. Transfer to an airtight container and refrigerate for 3–4 days. Or, place in a freezer-safe bag, remove as much air as possible, and freeze for up to 3 months.
- Storage: Refrigerate cooked meatballs in an airtight container for 3–4 days or freeze them in a freezer-safe container for up to 3 months.
- Reheating: Reheat cooked meatballs until the center reaches 165°F.
[adthrive-in-post-video-player video-id=”fYLWvNuz” upload-date=”2022-01-01T00:00:00.000Z” name=”Turkey Meatballs” description=”These turkey meatballs combine fresh herbs, garlic, and cold grated butter. Finish them in marinara or use the make-ahead pathway.”]
Calories: 394 kcal, Carbohydrates: 21 g, Protein: 27 g, Fat: 23 g, Fiber: 2 g, Sugar: 5 g
Nutrition information is automatically calculated, so should only be used as an approximation.
