Hello, meatball lovers!
Do you want to try the best turkey meatball recipe ever?
I am always striving to make better-for-you, yet tasty meatballs. The kind that melt-in-your-mouth with savory goodness. It can be tough if you use lean meat like ground turkey. Many times they can lack flavor and moisture (yep, dry meatballs are not good!). There are some tricks to the home cooked meatball trade that I will share with you in this turkey meatball recipe.
3 tips to making the best turkey meatballs ever:
1. Use herbs and spices. For flavor, always throw in ample amount of fresh or dried, ground herbs and spices into the ground meat. In this recipe, I use dried oregano, basil and garlic powder, plus grated fresh turmeric root to give it a kick, color and anti-inflammatory boost! I added ground black pepper, too, as it helps with the absorption of curcumin (the magical component of turmeric).
2. Add moisture with extra-virgin olive oil (EVOO). Since turkey can be lean (I use 95% lean ground turkey) and dry when cooked, I add some fat to the meat. I like that EVOO is a monounsaturated fat, which can benefit the cardiovascular system, as well as help fend off inflammation and oxidative damage in the body.
3. Add a savory twist with shaved Parmesan cheese. I love hard cheeses like Parmesan. A little goes a long way. I grab my microplane and grate in about 1 to 2 Tbsp of cheese (if you need to be dairy free, you can use nutritional yeast). Parmesan cheese is loaded with calcium and adds some additional protein to the meat mixture. More than anything it gives the turkey meatballs tons of savoriness or umami.
If you want to make your own marinara sauce, go for it. Just a couple of large cans of crushed tomatoes, tomato paste, oregano, garlic, salt and pepper and you are set! If you are in a pinch, use jarred sauce. My favorite tomato sauce is Rao’s Marinara Sauce.
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Best Turkey Meatball Recipe
Lean and flavor-filled, these turkey meatballs are simple to make and chock full of healing herbs and spices.
Ingredients
- 2 pounds ground turkey breast 95% lean
- 1 tbsp Worcestershire sauce low-sodium
- 1 egg
- 1 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 tsp raw turmeric finely grated
- 1 tbsp Parmesan cheese grated
- 1/4 cup Panko bread crumbs plain
Instructions
- In a large bowl, mix all of the ingredients together until combined well. Make the meat mixture into bite-size balls.
- On the stovetop over medium-high heat, place the meatballs into a non-stick skillet and cook until browned, turning the balls while cooking. Allow them to cook for at least 20 minutes.
- Add homemade or jarred marinara sauce to the meatballs. Heat it through until slowly simmering. Serve when meatballs are no longer pink, but brown inside. Enjoy over your favorite pasta or veggie noodles. Serve with a side salad, too.
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