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- 1 pound ground turkey - 1/2 cup breadcrumbs (whole wheat or regular) - 1/4 cup freshly grated Parmesan cheese - 1/4 cup fresh parsley, finely chopped - 2 tablespoons fresh basil, finely chopped - 4 cloves of garlic, minced - 1 large egg, gently beaten - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 2 tablespoons olive oil (for drizzling) - Optional: Marinara sauce for serving You can swap ground turkey with ground chicken for a similar taste. If you need a gluten-free option, use gluten-free breadcrumbs. Fresh herbs can be replaced with dried ones, but use less since dried herbs are stronger. For a cheesier meatball, try adding mozzarella instead of Parmesan. If you're avoiding eggs, use a flaxseed mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) instead. It works well to bind the meatballs too. One serving of garlic herb turkey meatballs (about 4 meatballs) contains roughly: - Calories: 290 - Protein: 30 g - Fat: 15 g - Carbohydrates: 10 g - Fiber: 1 g - Sugars: 1 g These meatballs are a good source of protein and can fit well into many diets. The use of lean turkey helps keep the fat content low while still giving you a filling meal. {{ingredient_image_2}} 1. First, preheat your oven to 400°F (200°C). This gets the oven ready for baking. 2. Next, line a baking sheet with parchment paper. This helps with easy cleanup later. 3. In a large bowl, mix together the ground turkey and breadcrumbs. Add in the Parmesan cheese, parsley, basil, and minced garlic. 4. Crack the large egg into the mix. Sprinkle in the onion powder, oregano, salt, and black pepper. 5. Use your hands or a spatula to mix everything together. Be gentle! Overmixing can make the meatballs tough. 6. Now, scoop out portions of the mixture. Roll them into golf ball-sized meatballs. Place them on the baking sheet with space between each one. 1. Drizzle olive oil over the meatballs. This helps them brown nicely while baking. 2. Place the baking sheet in the oven. Bake the meatballs for about 20 to 25 minutes. 3. Check for doneness. The meatballs should be golden brown and cooked through. Use a meat thermometer to ensure they reach 165°F (74°C). - Keep the meatballs tender by mixing gently. - Use fresh herbs for the best flavor. They make a big difference! - If you serve them with marinara sauce, warm it in a saucepan while baking. This way, everything is ready at the same time. - For an elegant touch, garnish with extra parsley and serve with toothpicks. This makes eating fun! To keep your meatballs juicy, do not overmix the meat. Mix until just combined. Use ground turkey that is 93% lean for a balance of flavor and fat. Adding breadcrumbs helps too, as they soak up moisture. If you want extra moisture, add a splash of milk. This simple step makes a big difference. Fresh herbs bring life to your meatballs. I love using parsley and basil in this recipe. They add a bright, fresh taste. Don’t skip the garlic! It gives a strong flavor punch. You can also try adding a pinch of red pepper flakes for heat or some Italian seasoning for depth. Experiment with different herbs to find your favorite blend. Serve the meatballs with marinara sauce for a classic touch. You can also place them on a bed of pasta or zoodles for a lighter meal. For a fun twist, try serving them on skewers with cherry tomatoes and mozzarella balls. This makes a great appetizer for parties! Always garnish with extra parsley for a pop of color. Pro Tips Use Fresh Herbs: Fresh herbs like parsley and basil bring vibrant flavor to your meatballs. If fresh herbs are unavailable, use dried herbs but reduce the quantity as they are more concentrated. Don’t Overmix: Mixing the meatball mixture too much can lead to tough meatballs. Combine the ingredients just until they are mixed for a tender result. Check for Doneness: Use a meat thermometer to ensure your meatballs reach an internal temperature of 165°F (74°C) for safe consumption. Experiment with Flavors: Feel free to add other spices or a touch of red pepper flakes for heat. Customizing your meatball flavors can lead to exciting variations! {{image_4}} To spice things up, add crushed red pepper flakes to your meatball mix. Start with half a teaspoon to keep it mild. You can always add more if you like heat. This gives a nice kick without overpowering the garlic and herbs. For a classic twist, mix in Italian herbs like thyme or rosemary. You can also add a bit of grated cheese into the mix for extra flavor. Serve these meatballs with warm marinara sauce for dipping. They pair well with pasta or on a sub roll for a hearty sandwich. Transform your meatballs into skewers! Form the meatballs and thread them onto soaked wooden skewers. Brush with olive oil and grill them over medium heat. This method adds a smoky flavor and makes for a fun presentation at barbecues. Serve with a side of tzatziki or your favorite dipping sauce. After making your garlic herb turkey meatballs, you might have some left. To store them, let the meatballs cool down first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to keep them longer, consider freezing. Freezing is a smart way to save your meatballs for later. First, let them cool completely. Then, arrange the meatballs in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag or container. Label and date the bag. They will stay good in the freezer for up to three months. Reheating your meatballs is easy. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the meatballs on a baking sheet and cover with foil. Heat for about 15-20 minutes. If you use the microwave, place meatballs on a plate and cover with a paper towel. Heat in short bursts, checking often. Always make sure they are heated to 165°F (74°C) before serving. Enjoy your tasty meatballs even after storage! You can tell turkey meatballs are done when they turn golden brown. Use a meat thermometer to check the inside. The meatballs should reach 165°F (74°C). This ensures they are safe to eat and fully cooked. If you cut one open, it should be juicy and not pink. Yes, you can use ground chicken instead of turkey. Both meats have similar textures and flavors. Ground chicken may be a bit leaner than turkey. This may affect the moisture in your meatballs. To keep them tender, add a bit more olive oil or breadcrumbs if needed. Garlic herb turkey meatballs are very versatile. Here are some tasty options to serve with them: - Pasta with marinara sauce - Zoodles (zucchini noodles) for a low-carb option - Rice or quinoa for a hearty side - Salad for a fresh crunch - Breadsticks for dipping You can also serve them as snacks with toothpicks. In this blog post, we explored how to make delicious meatballs, covering ingredients and substitutions, preparation steps, and baking tips. You learned ways to keep meatballs juicy and flavorful, plus tasty variations like spicy garlic herb turkey meatballs. Storing leftovers and reheating them properly helps maintain quality. By following these tips and tricks, you can impress family and friends with your cooking. Now, you have everything needed to create meatballs that wow at any meal. Enjoy your cooking adventures!

Garlic Herb Turkey Meatballs

Delicious and healthy turkey meatballs infused with garlic and herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons fresh basil, finely chopped
  • 4 cloves of garlic, minced
  • 1 large egg, gently beaten
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • optional Marinara sauce for serving

Instructions
 

  • Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper for easy cleanup.
  • In a spacious mixing bowl, combine the ground turkey with the breadcrumbs, grated Parmesan cheese, chopped parsley, chopped basil, minced garlic, beaten egg, onion powder, oregano, salt, and black pepper.
  • Use your hands or a spatula to gently mix the ingredients until just combined. Take care not to overmix; this will help keep your meatballs tender and juicy.
  • With clean hands, scoop out portions of the mixture and roll them into golf ball-sized meatballs. Arrange them on the prepared baking sheet, ensuring to space them out evenly for even cooking.
  • Drizzle olive oil over the meatballs to enhance browning during baking. This little step adds both flavor and a nice texture.
  • Place the baking sheet in the preheated oven and bake for approximately 20-25 minutes. The meatballs are ready when they are cooked through and exhibit a golden brown color on the outside. To ensure they're fully cooked, check that the internal temperature reaches 165°F (74°C).
  • If you plan to serve the meatballs with marinara sauce, warm it gently in a separate saucepan over low heat while the meatballs are baking. This will ensure everything is hot and ready to serve together.
  • Serve the meatballs warm, either drizzled with marinara sauce or on the side for dipping, allowing everyone to enjoy as they wish.

Notes

For an elegant touch, serve the meatballs on a platter garnished with extra parsley, and provide toothpicks for easy snacking.
Keyword garlic, herbs, meatballs, turkey