Turkey Meatball Recipe

A slice of tomato is placed next to a batch of cooked meatballs.

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The juiciest, most flavor packed Turkey Meatballs you'll ever make. The secret ingredient makes them a repeat request from the family because it adds moisture and a hint of sweetness!

Prep Time10

Cook Time30

Total Time40

Course: Dinner, lunch

Cuisine: American

Servings:

Author: Kellie

Cost: $10

Equipment

blender
large mixing bowl
baking sheet
Cookie scoop, optional
Instant-read thermometer, optional but recommended

Ingredients

1/2 cup diced onion
2 garlic cloves minced
3 tablespoons chicken stock or turkey stock
1 pound 93% lean ground turkey
1/2 teaspoon Worcestershire sauce
1/2 cup panko breadcrumbs
3/4 cup parmesan cheese
2 tablespoons parsley
3 tablespoons apple butter
1 large egg
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
1/4 teaspoon ground nutmeg

Instructions

Preheat oven to 425 degrees and line a large baking sheet with foil for easy clean up.
In a blender, add the onion, garlic and stock. Blend until pureed.
Add the onion mixture, turkey, Worcestershire sauce, panko, Parmesan, parsley, apple butter, egg, salt, pepper and nutmeg to a large bowl. Using clean hands, gently mix just until combined. Do not overmix.
Gently shape the mixture into balls approximately the size of a golf ball and place on the baking sheet being sure they are not touching.
Bake for 25–30 minutes, or until the meatballs are cooked through and an instant-read thermometer inserted into the center registers 165°F.
Serve hot with marinara sauce, pasta or as an appetizer with apple butter for dipping.

Video

Notes

Turkey Meatballs can be made up to 4 days in advance. Store in an airtight container in the refrigerator. Reheat before serving.

Turkey Meatballs can be frozen in a single layer on a baking sheet until firm. Transfer to an airtight container or zip top freezer bag and store in the freezer for up to 3 months.

Nutrition