Description
These moist and flavorful Ground Turkey Meatballs are a versatile and healthy twist on a classic favorite. Made with grated onion, Greek yogurt, fresh herbs, and Parmesan cheese, they deliver a tender texture and savory taste. Perfectly baked or pan-fried, these meatballs reach juicy perfection with a subtle beefy depth from optional beef bouillon. An easy recipe ideal for meal prep, family dinners, or crowd-pleasing appetizers.
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 (may substitute ¾ tsp garlic powder)
- 2 tablespoons chopped fresh basil, or 1 tsp dried
- 2 tablespoons chopped fresh parsley, or 1 tsp dried
- 1 tablespoon chopped fresh rosemary, or 1/2 tsp dried, lightly crushed
- 1/2 teaspoon dried oregano
- 1 teaspoon granulated beef bouillon or 1 crushed cube (optional, see notes)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pound ground turkey 93% lean
- Olive oil for brushing or cooking spray
Instructions
- Prep: If baking, line a baking sheet with foil and top with a baking rack; spray the rack with cooking spray. Preheat oven to 400°F. If pan frying, prepare parchment paper on the counter next to the stove.
- Grate Onion and Mix Ingredients: Grate the peeled onion on the largest holes of a grater directly into a large bowl to collect juices. Stir in egg, Greek yogurt, panko, Parmesan, garlic, basil, parsley, rosemary, oregano, beef bouillon (if using), salt, and pepper until combined. Add ground turkey and mix gently with hands just to combine, avoiding overmixing.
- Form Meatballs: Lightly wet or spray your hands with cooking spray to prevent sticking. Using a 1 ½ tablespoon scoop or a heaping 1 tablespoon, scoop the meat mixture and gently roll between palms to form loose balls. Place meatballs on prepared rack or parchment paper without overcrowding.
- Bake Meatballs: Lightly brush or spray meatballs with olive oil. Transfer to oven and bake at 400°F for 16-21 minutes until internal temperature reaches 160°F, then rest for 5 minutes to finish cooking to 165°F. Optionally broil for 1 minute for extra color.
- Pan Fry Meatballs: Heat enough olive oil in a large nonstick skillet over medium (or medium-low if pan runs hot) to lightly cover surface. Working in batches, place meatballs without touching and cook 5-7 minutes, browning all sides and reaching 160°F internally. Rest 5 minutes before serving. Remove cooked meatballs to paper towel-lined plate tented with foil. Repeat with remaining batches, adding oil as needed.
Notes
- Updated bouillon quantity to 1 teaspoon due to saltiness concerns.
- Recommended Jenni-O brand turkey for less moisture and easier handling.
- Beef bouillon adds rich, savory flavor; omit and increase salt to 3/4 tsp for vegetarian variation.
- Use gluten-free panko or breadcrumbs for gluten-free option.
- Grated fresh onion adds juiciness superior to dried onion or onion powder.
- Use cold ingredients and turkey straight from fridge for easier mixing and shaping.
- Chill or flash freeze meatballs before shaping to reduce stickiness.
- Use instant-read thermometer to avoid overcooking and dryness.
- Meatballs can be rolled up to 24 hours ahead and refrigerated.
- Store cooled meatballs airtight for up to 5 days or freeze up to 3 months.
- Reheat gently in microwave or on stovetop with oil or butter to maintain moisture.
- Many serving and variation ideas available in original recipe post.
Nutrition
- Serving Size: 3 meatballs (approximately 105g)
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.8 g
- Protein: 17 g
- Cholesterol: 65 mg
