Juicy Turkey Meatballs are packed with flavors of garlic, Parmesan cheese, and herbs. These meatballs are perfect for a weekend dinner and can be made ahead of time for a quick weeknight meal. Paired perfectly with a simple Garlic Parmesan Cream Sauce.
Turkey meatballs make a better option since turkey is a particularly lean meat. Yet, on the grounds that they are more slender and better, it doesn’t imply that these meatballs are any less succulent and tasty.
A few brands make an assortment of shelter fat proportion in ground turkey however the most widely recognized one is 93%/7% meat to fat. This ground turkey will turn out incredible for meatballs.I don’t suggest additional lean ground turkey in light of the fact that each time I’ve attempted it, meat comes out excessively dry. Regardless of the amount you need to keep the fat out, there simply must be some fat for a sodden, succulent meatball.
These meatballs can be served without sauce, obviously. You can even serve them with some natively constructed marinara sauce on the grounds that the flavors in the meatballs will praise exemplary marinara sauce well.I’ve matched these turkey meatballs with some smooth garlic Parmesan sauce. It’s exceptionally simple to whisk together and cook with meatballs. Regardless of whether the meatballs are set up early or frozen, this sauce can undoubtedly be prepared several minutes and added to meatballs while warming.
Juicy Turkey Meatballs are packed with flavors of garlic, Parmesan cheese, and herbs. Paired perfectly with a simple Garlic Parmesan Cream Sauce.
- 2 lbs ground turkey 93/7% lean
- 1 small onion finely diced
- 6 garlic cloves
- 1 extra large egg
- 2 oz slice of bread
- 2 tbsp milk for soaking bread
- 2 tbsp minced fresh parsley
- 1/2 cup shaved Parmesan cheese
- 2 tsp fresh oregano or 1 tsp dried oregano
- 1 tsp crushed red pepper flakes
Garlic Parmesan Sauce:
- 1 cup chicken stock or broth
- 1 cup heavy whipping cream
- 2 cloves of garlic
- 1 1/2 tsp garlic powder
- 1/2 cup dry Parmesan cheese
- 1 tbsp minced fresh parsley
- 1 1/2 tbsp corn starch
- fresh cracked black pepper
- shaved Parmesan cheese
- minced fresh parsley.
- These meatballs are made on stove top and in the oven, so use an oven-safe pan to cook.
- Gently squeeze out the milk from the bread, place wet bread in the mixing bowl and break it up into small pieces. Add remaining ingredients for the meatballs and mix everything well.
- Start preheating the pan on medium heat while rolling the meatballs. Preheat oven to 350.
- Use a cookie scoop to get an even amount of meat mixture so the meatballs are all the same. I like to use #40 cookie scoop. (If you don’t have a scoop, just roll the meatballs freehand but try to get them the same size.)
- Roll the meatballs and place them on a cutting board of parchment paper while the pan is preheating.
- Add oil to the pan and place meatballs in the pan. Cook for a few minutes on one side. Gently shake the pan to loosen the meatballs and flip each meatball.
- Whisk sauce ingredients together and pour it all over the meatballs.
- Transfer the pan into the oven and bake for 15-18 minutes.
- Take out the meatballs and garnish with a some shaved Parmesan cheese and parsley.