This delicious turkey meatball recipe, inspired by Martha Stewart, is a quick and nutritious meal perfect for busy weeknights. Made with simple pantry staples like breadcrumbs and Parmesan, these tender meatballs bake to perfection in just 20 minutes. Serve them with your favorite pasta or sauce for a comforting, versatile dish everyone will love!
Recipe Ingredients:
- 1/2 cup plain breadcrumbs
- 2 Tbsp grated Parmesan
- 2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 lb. ground turkey
- 1 large egg
How To Make Turkey Meatballs?
- Preheat the oven: Preheat your oven to 200°C / 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Mix the dry ingredients: In a medium bowl, combine 120ml / 1/2 cup breadcrumbs, 15g / 2 Tbsp grated Parmesan, 2 tsp Italian seasoning, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/2 tsp salt.
- Combine the turkey mixture: In a large bowl, add 450g / 1 lb ground turkey, 1 large egg, and the breadcrumb mixture. Mix gently with your hands until the ingredients are evenly combined. Avoid overmixing to keep the meatballs tender.
- Shape the meatballs: Divide the mixture into 16 equal portions, about 2 tablespoons each. Shape into balls. To ensure consistency, divide the mixture into quarters, then divide each quarter into four portions.
- Bake the meatballs: Place the meatballs on the prepared baking sheet and bake for 20 minutes, or until fully cooked (internal temperature 74°C / 165°F).
- Optional browning step: For golden-brown meatballs, remove them after 15 minutes of baking and transfer them to a hot skillet with a small knob of butter. Sauté for about 5 minutes until browned.
- Serve and enjoy: Pair the turkey meatballs with your favorite sauce, serve over pasta, or enjoy with a side of roasted vegetables.
Recipe Tips:
- Don’t Overmix the Meat: Mix the ingredients gently to avoid compacting the meat. Overmixing can make the meatballs dense and tough.
- Use a Cookie Scoop for Even Sizes: A cookie scoop ensures uniform meatballs, which cook evenly in the oven.
- Line the Baking Tray with Parchment Paper: This prevents sticking and makes cleanup easy. Plus, it helps the meatballs brown evenly.
- Check for Doneness with a Meat Thermometer: The internal temperature should reach 74°C / 165°F to ensure the meatballs are fully cooked and safe to eat.
- Add a Sauté Step for Extra Flavor: After baking, briefly sauté the meatballs in butter for a golden, crispy exterior and a richer taste.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover turkey meatballs cool to room temperature. Place them in an airtight container and store them in the refrigerator for up to 3-4 days.
- Freeze: Allow the turkey meatballs to cool completely. Arrange them on a baking sheet in a single layer, freeze for 2 hours, then transfer to a freezer-safe container or bag. Store for up to 3 months.
- Reheat: Place the meatballs on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until heated through, stirring if necessary.
Nutrition Facts
- Calories: 37
- Total Fat: 1.8g
- Saturated Fat: 0.5g
- Cholesterol: 10mg
- Sodium: 119mg
- Potassium: 92.1mg
- Total Carbohydrate: 3.1g
- Dietary Fiber: 0.6g
- Sugars: 1.3g
- Protein: 2.5g
Check out More Recipes:
Martha Stewart Turkey Meatballs
Description
This delicious turkey meatball recipe, inspired by Martha Stewart, is a quick and nutritious meal perfect for busy weeknights. Made with simple pantry staples like breadcrumbs and Parmesan, these tender meatballs bake to perfection in just 20 minutes. Serve them with your favorite pasta or sauce for a comforting, versatile dish everyone will love!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C / 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Mix the dry ingredients: In a medium bowl, combine 120ml / 1/2 cup breadcrumbs, 15g / 2 Tbsp grated Parmesan, 2 tsp Italian seasoning, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/2 tsp salt.
- Combine the turkey mixture: In a large bowl, add 450g / 1 lb ground turkey, 1 large egg, and the breadcrumb mixture. Mix gently with your hands until the ingredients are evenly combined. Avoid overmixing to keep the meatballs tender.
- Shape the meatballs: Divide the mixture into 16 equal portions, about 2 tablespoons each. Shape into balls. To ensure consistency, divide the mixture into quarters, then divide each quarter into four portions.
- Bake the meatballs: Place the meatballs on the prepared baking sheet and bake for 20 minutes, or until fully cooked (internal temperature 74°C / 165°F).
- Optional browning step: For golden-brown meatballs, remove them after 15 minutes of baking and transfer them to a hot skillet with a small knob of butter. Sauté for about 5 minutes until browned.
- Serve and enjoy: Pair the turkey meatballs with your favorite sauce, serve over pasta, or enjoy with a side of roasted vegetables.
Notes
- Don’t Overmix the Meat: Mix the ingredients gently to avoid compacting the meat. Overmixing can make the meatballs dense and tough.
- Use a Cookie Scoop for Even Sizes: A cookie scoop ensures uniform meatballs, which cook evenly in the oven.
- Line the Baking Tray with Parchment Paper: This prevents sticking and makes cleanup easy. Plus, it helps the meatballs brown evenly.
- Check for Doneness with a Meat Thermometer: The internal temperature should reach 74°C / 165°F to ensure the meatballs are fully cooked and safe to eat.
- Add a Sauté Step for Extra Flavor: After baking, briefly sauté the meatballs in butter for a golden, crispy exterior and a richer taste.
Martha Stewart Turkey Meatballs