Mini Turkey Meatballs

Mini turkey meatballs are tender, juicy, and full of savory Italian-inspired flavor. Made with simple ingredients, these bite-sized meatballs can be pan-fried or baked and freeze well for easy meals later.

Course Main Dishes

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 306kcal

Author Diane Gail

Ingredients

2 pounds ground turkey 85/15 blend
1 1/2 cups freshly grated parmesan cheese
2/3 cup diced yellow onion
1/2 cup panko breadcrumbs
1/2 cup breadcrumbs unseasoned
1/4 cup dried parsley
2 large eggs
3 large garlic cloves pressed
2 teaspoons Worcestershire sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon coarse ground black pepper
1/4 cup olive oil for frying/baking

US Customary - Metric

Instructions

Make the meatballs:

Combine all ingredients except the olive oil in a large bowl. Use your hands to mix until evenly combined, taking care not to overwork the mixture.
Shape the mixture into 1-inch meatballs.

Pan-fry method:

Heat a thin layer of olive oil in a large skillet over medium heat. Add the meatballs in a single layer without crowding the pan.
Cook in batches as needed, adding more olive oil incrementally between batches. Turn the meatballs as they brown and cook until golden on all sides and the centers reach 165°F (74°C).

Oven method:

Preheat the oven to 400°F (204°C). Arrange the meatballs in a single layer on a silicone-lined baking sheet and lightly brush them with olive oil.
Bake for 20 to 25 minutes, until the edges are browned and lightly crisp and the centers reach 165°F (74°C).

Notes

Keep the meatballs close to 1 inch in size so they cook evenly within the stated cooking times.
A small cookie scoop makes portioning the meatballs quicker and helps keep them uniform.
If the mixture sticks while shaping, lightly dampen your hands rather than adding more bread crumbs.
Store cooked meatballs in an airtight container in the refrigerator for 3 to 4 days.
For longer storage, freeze the cooled meatballs individually on a silicone-lined baking sheet, then transfer them to a freezer-safe container.

Nutrition