Description
These healthy, juicy, and fragrant ground turkey meatballs are packed with garlic, fresh herbs, and Parmesan cheese. Moist and flavorful, they can be cooked on the stovetop or baked in the oven and served with a variety of sides or sauces. Perfect for an easy, delicious meal any day of the week.
Ingredients
Scale
Main Ingredients
- 1/2 small yellow onion, peeled
- 1 egg
- 2 tablespoons plain Greek yogurt (light or whole)
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced (or substitute 3/4 teaspoon garlic powder)
- 2 tablespoons chopped fresh basil (or 1 teaspoon dried)
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried, lightly crushed)
- 1/2 teaspoon dried oregano
- 1 teaspoon granulated beef bouillon or 1 crushed cube (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground turkey 93% lean
- Olive oil for brushing or cooking spray
Instructions
- Prepare the onion: Finely chop or grate the 1/2 small yellow onion to ensure it incorporates smoothly into the meatball mixture, providing moisture and flavor without large chunks.
- Mix ingredients: In a large bowl, combine ground turkey, chopped onion, egg, Greek yogurt, panko breadcrumbs, Parmesan cheese, minced garlic, fresh or dried basil, parsley, rosemary, oregano, beef bouillon (if using), salt, and pepper. Mix gently until just combined to avoid tough meatballs.
- Form meatballs: Using your hands or a small scoop, shape the mixture into approximately 25 to 28 evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Choose cooking method: For stovetop cooking, heat a nonstick skillet over medium heat and brush with olive oil or spray with cooking spray. For baking, preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
- Cook meatballs: Stovetop - Cook meatballs in batches for about 10 minutes, turning occasionally until browned on all sides and cooked through to 165°F internal temperature. Baking - Arrange meatballs on the baking sheet and bake for 20 minutes until browned and cooked through.
- Serve: Serve the meatballs hot with your choice of tomato sauce, marinara, rice, mashed potatoes, chimichurri, tzatziki, barbecue sauce, or in wraps and salads.
Notes
- Use fresh herbs when possible for vibrant flavor, but dried herbs work well in a pinch.
- Greek yogurt helps keep the meatballs moist without adding extra fat.
- Panko breadcrumbs give a light, tender texture; plain breadcrumbs can be used as a substitute.
- Beef bouillon is optional but adds a savory depth if included.
- Meatballs freeze well—after cooking, cool completely and freeze in a single layer before storing in a sealed container.
- Ensure not to overmix the mixture to maintain tender meatballs.
Nutrition
- Serving Size: 3 meatballs
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 18 g
- Cholesterol: 75 mg
