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- 1 lb ground turkey - 1/2 cup whole wheat breadcrumbs - 1/4 cup finely grated Parmesan cheese - 2 cloves garlic, minced - 1/4 cup fresh parsley, finely chopped - 1 tablespoon fresh thyme, finely chopped - 1 teaspoon dried oregano - 1 large egg, beaten - Salt and pepper, to taste - 1/4 cup milk - Olive oil, for frying - Serve over pasta with marinara sauce - Enjoy as an appetizer with toothpicks - Garnish with fresh herbs for a pretty look When making these meatballs, I focus on fresh flavors. The ground turkey offers a lean base, while whole wheat breadcrumbs add texture. Parmesan cheese gives a nice salty kick. I love using garlic, parsley, thyme, and oregano to create a lovely herb blend. Each ingredient plays a key role in making this dish delicious. The egg helps bind the mixture, while milk keeps the meatballs moist. I always season with salt and pepper to enhance the taste. Olive oil is my go-to for frying; it adds a nice crispness. For serving, I suggest a few options. You can place the meatballs on a bed of pasta, drench them in marinara sauce, or serve them as bite-sized appetizers. Garnishing with fresh herbs makes any plate look fancy. {{ingredient_image_2}} First, gather all your ingredients. In a big bowl, add the ground turkey, whole wheat breadcrumbs, and grated Parmesan cheese. Next, toss in the minced garlic, chopped parsley, and thyme. Don't forget the dried oregano! Crack the large egg into the bowl and pour in the milk. Now, it's time to season. Add salt and pepper to taste. Use clean hands to mix everything gently. Be careful not to overmix. This keeps the meatballs soft and tender. To shape the meatballs, scoop out a portion of the mix. Aim for about 1.5 inches wide. Roll it between your hands to make a nice round shape. Place the meatballs on a baking tray lined with parchment paper. This helps them not stick. Now, let's cook these delicious meatballs! Heat some olive oil in a skillet over medium heat. Make sure the bottom has enough oil. Once the oil looks shiny, add the meatballs. Don't crowd the pan. Cook them in batches if you need to. Sear each meatball for about 6 to 7 minutes on one side. Then, turn them to cook the other side. You want them golden brown and cooked all the way through. When done, move them to a plate lined with paper towels. This soaks up any extra oil. Serve these warm, and enjoy! To make tender meatballs, do not overmix your ingredients. When you blend the ground turkey with the other items, use gentle hands. This helps keep the meatballs soft. A good cooking temperature is key too. Aim for medium heat when cooking. This ensures the meatballs cook evenly and stay juicy. For a nice, brown crust, pay attention to your oil temperature. Heat the olive oil until it shimmers before adding meatballs. This shows the oil is hot enough. Cook the meatballs for about 6-7 minutes on each side. Turn them gently to brown all sides without breaking them. Garnish your meatballs to make them look great. A sprinkle of fresh parsley adds color and taste. Pair them with pasta and marinara sauce for a classic dish. You can also serve them as an appetizer with toothpicks. This makes them fun for parties! Pro Tips Keep it Cool: Chill the meatball mixture for about 30 minutes before forming them. This helps the meatballs hold their shape while cooking. Don’t Overmix: Mix the meatball ingredients just until combined. Overmixing can lead to tough meatballs. Check for Doneness: Use a meat thermometer to ensure the internal temperature of the meatballs reaches 165°F (75°C) for safe consumption. Flavor Boost: For an extra flavor punch, consider adding some crushed red pepper flakes to the mixture for a hint of heat. {{image_4}} You can swap ground turkey for other meats. Here are some options: - Ground chicken: This works well and stays juicy. - Ground beef: Use lean beef for a rich taste. - Vegetarian option: Use lentils or black beans for a hearty meatless meal. Each swap gives a new flavor twist to your meatballs. Try them out! Using fresh herbs makes a big difference. They add bright flavors. However, dried herbs are also great when fresh ones aren't available. - Fresh herbs: Use them for a bold and vibrant taste. - Dried herbs: These are easy to keep on hand and still work well. Just use less. Mix and match herbs to find your favorite taste. You can make this dish even healthier with a few swaps: - Gluten-free: Replace whole wheat breadcrumbs with gluten-free options. - Lower-fat: Use low-fat cheese or skip it for fewer calories. These changes keep the meatballs tasty while fitting your diet needs. Enjoy experimenting! To keep your meatballs fresh, use airtight containers. Glass or plastic containers work best. Place a layer of parchment paper between layers of meatballs to avoid sticking. Store them in the fridge for up to three days. Make sure the meatballs cool down before sealing the containers. This helps prevent moisture buildup. When you want to enjoy your meatballs again, you have two great options: - Oven Method: Preheat your oven to 350°F. Place the meatballs on a baking sheet. Heat for about 15-20 minutes. This keeps them juicy and warm. - Stovetop Method: Pour a little olive oil in a skillet. Heat on medium. Add the meatballs and cover. Cook for about 5-7 minutes, turning them often. This method keeps them tender and tasty. Freezing meatballs is easy and great for meal prep. Here’s how to do it: 1. Freeze Individually: Place cooked meatballs on a baking sheet in a single layer. Freeze for an hour. This stops them from sticking together. 2. Store in Bags: Once frozen, transfer the meatballs to zip-top freezer bags. Squeeze out as much air as possible. Label the bags with the date. 3. Thawing: To thaw, place meatballs in the fridge overnight. You can also use the microwave if you’re in a hurry. Just heat them in short intervals, checking often. Enjoy your meatballs anytime! Yes, you can use chicken instead of turkey. Ground chicken works well in this recipe. The taste will be slightly different, but it will still be delicious. Just follow the same steps as for turkey. Chicken might cook a bit quicker, so keep an eye on its doneness. To check if meatballs are cooked through, use a meat thermometer. The center should reach 165°F. If you don’t have a thermometer, cut one meatball in half. It should be no longer pink inside, and the juices should run clear. Cooking time is usually around 12 to 14 minutes total. Some great sides to serve with Garlic Herb Turkey Meatballs include: - Spaghetti: Classic pasta with marinara sauce. - Zucchini Noodles: A healthy twist on pasta. - Roasted Vegetables: Carrots, broccoli, or bell peppers add color and nutrients. - Garlic Bread: Perfect for soaking up sauce. - Salad: A fresh side with greens, tomatoes, and a light vinaigrette. These sides enhance the meal and make it more filling. Enjoy mixing and matching! We explored how to make delicious garlic herb turkey meatballs using simple ingredients. Focus on mixing, shaping, and cooking for the best results. Remember to avoid overmixing; it keeps meatballs tender. Feel free to modify ingredients to suit your taste, and enjoy them with pasta or as appetizers. Store leftovers properly for future meals. These tips ensure tasty meatballs every time. Enjoy your cooking!

Garlic Herb Turkey Meatballs

Delicious turkey meatballs infused with garlic and herbs, perfect for pasta or as an appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground turkey
  • 1/2 cup whole wheat breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon dried oregano
  • 1 large egg, beaten
  • to taste salt and pepper
  • 1/4 cup milk
  • for frying Olive oil

Instructions
 

  • In a large mixing bowl, combine the ground turkey, whole wheat breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, chopped thyme, dried oregano, beaten egg, and milk.
  • Season the mixture generously with salt and pepper according to your taste preference. With clean hands, mix the ingredients gently until they are just combined; avoid overmixing to keep the meatballs tender.
  • Using your hands, scoop out portions of the mixture, approximately 1.5 inches in diameter, and roll them into round meatballs. Arrange the formed meatballs on a baking tray lined with parchment paper to prevent sticking.
  • In a skillet, heat a drizzle of olive oil over medium heat, ensuring the bottom is adequately coated.
  • Once the oil is shimmering, carefully add the meatballs to the skillet in batches, making sure not to overcrowd the pan. Sear the meatballs for about 6-7 minutes on each side, turning occasionally, until they are golden brown and fully cooked through.
  • After cooking, transfer the meatballs to a plate lined with paper towels to absorb any excess oil.
  • Serve the meatballs warm. They can be placed atop a bed of your favorite pasta with marinara sauce, enjoyed on their own as an appetizer with toothpicks, or garnished with a sprinkle of fresh herbs for a beautiful presentation.

Notes

For an appealing display, serve the meatballs on a large platter garnished with fresh parsley and a small bowl of marinara sauce for dipping.
Keyword garlic, herbs, meatballs, turkey