Pan Seared or Baked Turkey Meatballs
These turkey meatballs are made with lean ground turkey and simple seasonings, making them a weeknight dinner favorite. They're also incredibly versatile, and you can serve them in so many ways – from spaghetti and meatballs to meatball subs or simply alongside a salad for a light lunch. Cook them in marinara sauce and serve them over noodles or spaghetti squash for a fast meal.
Servings: 8 servings
Ingredients
- 1 small white onion
- ¾ cup bread crumbs
- ½ cup milk
- 1 egg lightly beaten
- 1 teaspoon dried fennel seed crushed with a mortar
- ½ cup grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
- 4 garlic cloves minced
- 1 teaspoon freshly grated lemon zest
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pound ground turkey
- olive oil for browning
- Optional: 1 (28-ounce) jar of prepared marinara sauce
Instructions
Make the Meatballs:
- Grate the onion over a bowl and collect the juices and minced onion in the bowl. Add the bread crumbs and milk to the bowl. Let the mixture sit for 5 minutes.
- Add the egg, crushed fennel seed, Parmesan cheese, parsley, garlic, lemon zest, allspice, salt, and black pepper. Stir well, then add the ground turkey. Gently mix until all the ingredients are blended.
- Form the meat into small balls about 1-½ inches in diameter. Place the meatballs on a tray or baking sheet in one layer and refrigerate for 1 to 2 hours. See below to cook the meatballs on the stovetop in marinara sauce or in the oven.
To Cook on the Stovetop
- In a large skillet, heat 2 to 3 tablespoons of olive oil over medium heat. Fry the meatballs in batches of 5-8 at a time. Roll the meatballs to brown them on all sides. As each batch browns, transfer them to a plate. The meatballs will be slightly underdone and will finish cooking in the simmering sauce or in the oven.
- Add the marinara sauce to the saucepan and bring it to a simmer while scraping up any browned bits on the bottom of the pan. Add the turkey meatballs (along with their juices) and reduce the heat to low. Simmer for 15 to 20 minutes.
To Cook Meatballs in the Oven
- Preheat the oven to 375°F and place the meatballs on a baking sheet.
- Brush the tops of the meatballs with olive oil and slide them into the oven.
- Bake for 18 to 25 minutes or until cooked through. If you have an instant-read thermometer, the internal temperature of the meatballs should read 165°F.
Notes
- You can store the meatballs in the fridge for up to four days or in the freezer for up to three months.
- For a low-calorie dinner option, serve the meatballs over baked spaghetti squash. Just cut a spaghetti squash in half, drizzle it with olive oil, and sprinkle it with salt and pepper. Bake it at 400°F for 40 to 45 minutes. Scrape the strands of squash with a fork and serve it like spaghetti noodles.
Nutrition
Serving: 1 | Calories: 314kcal | Carbohydrates: 24g | Protein: 21g | Fat: 14g | Sodium: 422mg | Sugar: 12g
