turkey meatball recipe

This Giant Turkey Meatball isn't your regular meatball, is HUGE, baked in the oven similar to how you would make a meatloaf, then topped with marinara and melted cheese – I'm OBSESSED!

Giant Turkey Meatball Parmesan

93% turkey

tbsp grated pecorino romano cheese

crushed garlic

tomato paste

parsley

salt

Delallo Pomodoro Fresco Marinara

mozzarella cheese

(optional

Preheat the oven to 350°F.

In a medium bowl combine turkey, breadcrumbs, pecorino, egg, garlic, tomato paste, parsley and salt and gently mix to combine. Form into an oval loaf using your hands, slightly flattened at the top on a nonstick baking sheet. Bake uncovered 50 to 55 minutes, or until it's cooked in the center and the internal temperature of 160 °F with a thermometer. Remove from oven, top with marinara and cheese and bake 3 to 5 minutes until the sauce is hot and the cheese is melted.

Slice in 8 equal pieces. Serve with more warmed sauce on the side if desired.

This Giant Baked Turkey Meatball constant recipe is on rotation in my house! My family loves it.

https://www.skinnytaste.com/giant-turkey-meatball-parmesan/

How To Make a Giant Baked Turkey Meatball

Turkey Meatballs

lbs turkey

olive oil

butter

onion (minced)

garlic (minced)

parsley (minced; plus more for garnish)

green onion (thinly sliced)

chicken broth

Worcestershire sauce

egg (beaten)

bread crumbs (seasoned)

Parmesan cheese (grated)

tsp kosher salt (plus more to taste)

tsp black pepper

water (cold)

cornstarch

Drizzle two tablespoons of olive oil into a large skillet over medium heat. Add the onion and the garlic. Saute for 5-6 minutes, until tender but not brown. Add the chicken broth and the Worcestershire sauce, and cook for another 2 minutes. Remove from heat and let cool.

In a large bowl, gently mix the ground turkey with the rest of the meatball ingredients, including the sauteed onions and garlic. Do not overmix. Shape into 20 balls of equal size, about 1.5 inches in diameter.

To make the gravy, bring 2 cups of chicken broth to a boil in a saucepan. Add the cornstarch dissolved in cold water, followed by the Worcestershire sauce. Cook for a minute or so, until thickened. Set aside.

In a large non-stick skillet, heat the remaining tablespoon of olive oil and one tablespoon of butter over medium-high heat. Add the meatballs and cook, undisturbed, for 2 minutes or until browned. Flip and cook for another 2 minutes.

Pour the gravy over the browned meatballs, lower the heat to low, cover and cook for about 15-20 minutes, or until the meatballs reach 165F internal temperature.

Serve hot, over mashed potatoes, drizzled with the gravy from the pan, and garnished with minced parsley.

Hands-down the best baked turkey meatballs that are juicy and won’t fall apart! A slice of soaked toasted bread adds moisture to the meatballs and works with an egg and some good olive oil to bind the meat mixture together. Serve these ground turkey meatballs with salad, or in my rich homemade pasta sauce over pasta or rice. Also delicious as an appetizer to feed a crowd!

Turkey Meatballs with Spinach and Feta

baby spinach

bread

turkey

onion

garlic

feta cheese (crumbled)

mint

extra virgin olive oil

Kosher salt and black pepper

Preheat the oven to 400 degrees F.

Toast the bread until just brown then transfer it to a bowl and add water to cover. Allow it to soak for about 5 minutes or until very tender. Discard the water and squeeze the bread very dry and crumble it a bit with your hands.

In a skillet heat 1 tablespoon extra virgin olive oil. Add the spinach and cook briefly over medium heat until just wilted. Remove from the heat and let cool briefly.

Make the meatball mixture. In a large mixing bowl, add the ground turkey, onions, garlic, crumbled feta, egg, parsley, and mint. Add the bread and wilted spinach. Season with a big pinch of kosher salt and black pepper. Mix well to combine.

Form the mixture into balls (golf ball size) and arrange them on a large lightly oiled sheet pan.

Bake in the heated oven for about 30 minutes or until fully cooked through.

Transfer to the top rack and turn the broiler on for just a couple of minutes or until the tops are browned.

Serve immediately with salad of your choice.

https://content.jwplatform.com/videos/XIAOq4A2.mp4

Ground turkey meatballs are light, satisfying, and flavored Mediterranean-style with bright herbs and tangy feta.

Juicy Turkey Meatballs with Spinach and Feta

An easy turkey meatball recipe of perfectly seasoned meatballs in a creamy chicken broth based gravy made right in the same skillet. 

Turkey Meatballs Recipe

1¼ lbs ground turkey

panko bread crumbs

oregano

garlic powder

all-purpose flour

onion powder

heavy cream

salt and pepper

In a large bowl, mix ground turkey, breadcrumbs, dried oregano, garlic powder, minced onion, egg, and Worcestershire sauce. Shape into 1 1/2 inch meatballs.

Heat olive oil over medium heat in a large skillet.  Add meatballs and cook until browned on all sides. Do not crowd the skillet. If necessary, work in batches. Remove the meatballs to a plate.

Melt butter in the same skillet over medium-low heat.  Whisk in the flour and cook for 2-3 minutes, whisking constantly.  Whisk in the chicken broth, garlic powder, onion powder, Worcestershire sauce, cream, and oregano. Cook until thickened.

Add the meatballs to the skillet and spoon the sauce over them. Simmer for 15 minutes.

Season with salt and pepper to taste and sprinkle with fresh parsley. Serve over mashed potatoes, egg noodles, or rice.

These turkey meatballs were incredible but the cream sauce on top was next level! Loved every bit of them. I served them with buttered noodles this time, and next time I'll be trying with mashed potatoes. Delish.

We have been eating more healthy and these meatballs were just the thing. Delicious and easy! Thank you for the recipe.

The Meatballs were divine, THANK YOU SO MUCH...The sauce was so delicious, everyone loved it. Thanks a lot for the recipe.

These look incredible and have been using Turkey more for many of our meal options to help cut out so much red meat and even pork. I have to say this dish looks so good and I am or I should say....I have already pinned it so that I can print it out and make it for my family. YUM! Great way to make something new with turkey ;)

These were so good! I love meatballs in my low-carb lifestyle.

What a great recipe for the sauce! I will try it in my own kitchen. Thank you for making your recipes always interesting and uniquely flavorful.

I had no heavy cream so I  looked up a substitute and used Greek yogurt.  It tasted very good. I will definitely be making this again!

These savory and juicy turkey meatballs in pumpkin sage sauce are a rich, delicious and warming meal brimming with fall flavors!

Turkey Meatballs in Pumpkin Sage Sauce

(slightly heaping) fresh breadcrumbs (or panko breadcrumbs)

milk

garlic cloves, pressed through garlic press

sage

Italian seasoning

parmesan

black pepper

Olive oil oil,

ghee butter

garlic, pressed through garlic press

pumpkin

salt (or

chicken stock

parmesan cheese

maple syrup

Begin by gathering and prepping all of your turkey meatball ingredients according to the ingredient list above to have ready and organized for use.

To prepare your turkey meatballs, to a large bowl add the breadcrumbs and pour over the milk. Let them sit and soak for 2 to 3 minutes. Then, add in the onion, garlic, sage, parsley, Italian seasoning, parmesan and whole egg plus yolk, and using a fork, mix the ingredients together to thoroughly combined.

Add to this the ground turkey, plus the salt and pepper, and using a light hand, gently combine all the ingredients just until well combined. (The mixture will be very sticky and moist, this is normal.)

Then, using a 2 tablespoon scoop, portion out your turkey meatballs, placing them onto a parchment or wax paper-lined large platter. Place the meatballs into the freezer to chill and firm for 20 to 25 minutes, as this will make working with them much easier.

Once all the turkey meatballs have chilled, lightly wet your palms with water (or a small amount of oil), and gently and quickly roll each meatball between your palms to make them round.

Brush a small amount of olive oil over each meatball. Then, place a large, heavy bottom skillet over medium-high heat (use non-stick or cast iron for this), and drizzle in about 4 tablespoons of oil.

Once hot, add in a batch of turkey meatballs, allowing them to sear and brown for a moment. Reduce the heat to medium or medium-low, then continue to cook and fry the meatballs on all sides for about 10 minutes, until cooked through (165° internal temp). Set cooked meatballs onto a clean platter to hold, and repeat with remaining turkey meatballs.

Once the meatballs are cooked, gather and prep all of your pumpkin sage sauce ingredients according to the ingredient list above to have ready and organized for use.

Wipe out the skillet from frying the meatballs, and add in the ghee (or butter) and the oil. Once melted together and the skillet is hot, add in the minced onion and saute for about 2 to 3 minutes, until softened.

Stir in the garlic and the Italian seasoning, and once aromatic, whisk in the pumpkin puree, the salt and pepper, plus the chicken stock until smooth.

Allow the sauce to very gently simmer for 2 to 3 minutes to marry the flavors, then turn off the heat and gently whisk in the grated parmesan, the heavy cream, the maple syrup, and the chopped sage.

Add the meatballs into the sauce and allow them to sit for few minutes just to warm them through again. Top with fried sage leaves if using, then serve the turkey meatballs with pumpkin sage sauce over your favorite accompaniment such as gnocchi, linguini, penne, bow ties, or mashed potatoes.

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