Ingredients
Equipment
Method
- Prepare the ingredients: Finely mince the onion and garlic, chop the parsley, and finely grate the Parmesan cheese.
- Make the seasoned mixture: In a large bowl, combine the breadcrumbs, egg, Parmesan, onion, garlic, parsley, Italian seasoning, salt, and black pepper. Stir gently until evenly combined.
- Add the turkey: Add the ground turkey and gently mix with clean hands or a fork just until all the ingredients are incorporated. Do not overmix, as this can make the meatballs dense and tough.
- Shape the meatballs: Lightly moisten your hands and form the mixture into approximately 1½-inch meatballs. Try to keep them similar in size so they cook evenly.
- Chill briefly: Place the shaped meatballs on a parchment-lined plate or tray and refrigerate for 5–10 minutes while you prepare the skillet.
- Heat the skillet: Heat a large skillet over medium heat and add the olive oil.
- Brown the meatballs: Carefully place the meatballs into the hot skillet, leaving enough space between them. Cook, turning gently every few minutes, until several sides are beautifully golden brown.
- Finish cooking: Reduce the heat slightly and continue cooking until the centers are completely cooked. If using marinara, add the sauce to the skillet and allow the meatballs to gently simmer until tender and fully cooked.
- Check doneness: Use an instant-read thermometer to check the center of the largest meatball. Ground turkey should reach 165°F (74°C) for food safety.
- Rest and serve: Remove from the heat and let the meatballs rest for a few minutes. Serve with warm marinara, freshly grated Parmesan, and chopped parsley.
Notes
For the juiciest meatballs, avoid using extremely lean ground turkey if possible.
Do not overmix the turkey mixture; gentle handling produces a more tender texture.
Make the meatballs approximately the same size so they cook evenly.
For a gluten-free version, substitute regular breadcrumbs with certified gluten-free breadcrumbs.
For a lower-carb version, use a suitable low-carb breadcrumb alternative such as almond flour, adjusting the quantity as needed.
You can bake the meatballs instead of pan-frying them for a convenient hands-off preparation.
For extra flavor, brown the meatballs before simmering them in marinara sauce.
Cooked turkey meatballs can be refrigerated for 3–4 days or frozen for approximately 2–3 months for best quality.
Always verify that the center reaches 165°F (74°C) before serving.
Serve with spaghetti, roasted vegetables, rice, mashed potatoes, salad, garlic bread, or toasted bread for a complete meal.
Do not overmix the turkey mixture; gentle handling produces a more tender texture.
Make the meatballs approximately the same size so they cook evenly.
For a gluten-free version, substitute regular breadcrumbs with certified gluten-free breadcrumbs.
For a lower-carb version, use a suitable low-carb breadcrumb alternative such as almond flour, adjusting the quantity as needed.
You can bake the meatballs instead of pan-frying them for a convenient hands-off preparation.
For extra flavor, brown the meatballs before simmering them in marinara sauce.
Cooked turkey meatballs can be refrigerated for 3–4 days or frozen for approximately 2–3 months for best quality.
Always verify that the center reaches 165°F (74°C) before serving.
Serve with spaghetti, roasted vegetables, rice, mashed potatoes, salad, garlic bread, or toasted bread for a complete meal.