Juicy turkey meatballs are perfect for weeknight spaghetti or subs. They’re so good, you can barely tell they’re better for you! This post is sponsored by Watkins.
Years ago, I opted to skip beef and pork and instead use a lot of poultry in my meals. It’s been a fairly easy transition as most foods are just as good, and sometimes better, when made with poultry. At least I think so.
The one challenge I had was making meatballs that my daughter would like as much as my old beef version. Now, these turkey meatballs are one of the most requested meals that I make. She will eat her weight in these meatballs with a side of pasta.
My turkey meatballs have become a big part of our tradition. We love having our meatballs on Wednesdays as either a meatball sandwich or with pasta. We pile on the cheese and dig in. Afterward, we watch a show together. I’ve got her hooked on old television shows like I Love Lucy and Bewitched. It’s become something we look forward to each week.
To get to this point, we need good turkey meatballs, and a big part of that is choosing the right spices. We love Watkins, because they are all-natural, non-GMO, and organic. Their attention to quality really shows in their products and it takes your food to a whole new level of delicious.
How to Make the Best Turkey Meatballs
The key to making the best turkey meatballs is making sure you have a good depth of flavor and a great balance of herbs and spices. Watkins helps with that a lot because their spices are really flavorful. You only need a bit to make a lovely impact on your meals. You can find them in select grocery stores or online on Amazon.com, which means exceptional food is not far away.
You also want to add something that will give your meatballs depth. I used to add in a bit of powdered chicken or vegetable bouillon in my meatballs and they’re really good that way, but Worcestershire sauce gives the best depth, in my opinion.
If you have enough time to give your meatballs a lot of attention, I also recommend caramelizing your onions, but it isn’t necessary.
How Do You Keep Meatballs from Falling Apart?
The biggest culprit for meatballs that fall apart is a lack of binder. There are two binders usually used in meatballs: egg and breadcrumbs. Some people prefer one over the other, but I like using both.
Eggs do the best binding in meatballs, but breadcrumbs also help to retain moisture, which is so important in turkey meatballs as they can dry out easily.
How Do You Know When Turkey Meatballs are Done?
When finished, turkey meatballs are lighter in color compared to their beefy counterparts. Still, you can tell they are finished the same way other meatballs are finished. That is to say, there will be no pink in the middle of your meatballs.
The inside should be light brown and the outside should be at least golden brown if you are baking them. If they are being fried, they typically take on the crisp, darker shade of other meatballs in spots.
Getting Uniform, Round Meatballs
When I first started cooking meatballs, they were all over the place. Some would be the size of planets while others would be closer to the size of a key lime. On top of that, they’d all end up looking like dice by the time I was done cooking them. Delicious, meaty dice, but dice nonetheless.
My grandmother actually helped me with this problem. First, you need to measure out the meatballs. I actually like using a spring-loaded ice cream scoop to make sure they’re all the same size. Next, you can either bake your meatballs - and give them the lightest brush of oil before you pop them in the oven to give them a darker color on the outside, or you can deep fry them.
Personally, I hate breaking out the deep fryer, so I usually bake. It allows you to make a lot of meatballs at once and ensure they’re all baked evenly.
How to Freeze and Reheat Meatballs
Once you’ve cooked your meatballs, let them cool (without the sauce) until they are room temperature. Next, place them in an even layer on a baking sheet, spaced enough that they don’t touch. Freeze for about an hour, then transfer them to an airtight container.
They will keep frozen for a month.
To reheat, bake them in the oven at 300 degrees F for 15 - 18 minutes. You can also microwave them, or let them slow cook in your sauce.
Juicy, flavorful turkey meatballs
- 1 lbs ground turkey
- 1 tablespoon Watkins Italian seasoning
- 1 ½ teaspoons Watkins Organic Garlic Powder
- 1 teaspoon salt
- 1 teaspoon Watkins Organic Ground Black Pepper
- 1 teaspoon Watkins Organic Crushed Red Pepper
- ½ teaspoon Watkins Organic Paprika
- ½ medium onion finely diced
- 1 large egg room temperature
- ⅓ cup milk
- 2 teaspoons Worcestershire sauce
- ½ cup breadcrumbs
- ⅔ cup grated Parmesan
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Mix all the ingredients together and mix well.
- Make meatballs that are 2 tablespoons big.
- Place the meatballs on the baking sheet spaced apart at least one inch.
- Bake for 15 - 20 minutes.
Serving: 5meatballsCalories: 461kcalCarbohydrates: 17gProtein: 38gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 15gCholesterol: 183mgSodium: 1084mgFiber: 2gSugar: 2g
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