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To make garlic herb turkey meatballs, gather these items: - 1 lb ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 egg, beaten - 1 tablespoon olive oil (for frying) - 1 cup marinara sauce (for serving) If you need alternatives, try these swaps: - Ground chicken can replace ground turkey. It has a similar taste. - Use gluten-free breadcrumbs if you want a gluten-free option. - Fresh herbs can be replaced with dried herbs. Use less of them. - For cheese, try feta or mozzarella instead of Parmesan for a twist. Fresh herbs add great flavor to your meatballs. Here’s how to choose the best ones: - Look for bright green leaves. They should be firm and not wilting. - Smell the herbs. They should have a strong, fresh scent. - Avoid herbs with dark spots or signs of browning. - If possible, buy herbs from a local market for the best quality. Remember, fresh herbs make a big difference in taste! {{ingredient_image_1}} To make these garlic herb turkey meatballs, start by gathering your ingredients. You need: - 1 lb ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 egg, beaten In a large mixing bowl, add the ground turkey, breadcrumbs, and grated Parmesan cheese. Next, mix in the minced garlic, chopped parsley, dried basil, oregano, salt, and black pepper. Finally, pour in the beaten egg. Use your hands to mix everything well. You want to combine all the flavors. The mixture should feel sticky but firm. If it feels too wet, add a bit more breadcrumbs. Now, it’s time to cook the meatballs. Preheat a large skillet over medium heat. Add a tablespoon of olive oil to the skillet. With wet hands, form the turkey mixture into meatballs. Aim for about 1 to 1.5 inches in size. Place them on a plate. Make sure not to overcrowd the skillet when you cook. Add the meatballs in batches. Cook them for about 6-7 minutes. Turn them occasionally to brown all sides. The meatballs should look golden brown when they are done and cooked through. While your meatballs are cooking, heat up 1 cup of marinara sauce in a separate saucepan over low heat. Once the meatballs are cooked, serve them hot on a bed of marinara sauce. For an extra touch, you can garnish with more chopped parsley. This adds color and freshness. Enjoy your tasty garlic herb turkey meatballs! To keep your meatballs moist, use ground turkey with some fat. I recommend using a mix of dark and light meat. This fat adds flavor and helps retain moisture. Also, do not overmix the meat. Just mix until combined. Adding breadcrumbs soaked in water or milk also helps keep them juicy. Seasoning turkey meat is key for great flavor. Fresh herbs like parsley add freshness. I love using minced garlic for a punch. Dried herbs such as basil and oregano also work well. Don’t forget salt and pepper. They enhance the taste, making each bite delicious. For even browning, make sure your skillet is hot before adding meatballs. This helps them sear nicely. Cook them in batches so they have space to brown. If they touch, they may steam instead. Turn them carefully to get a nice golden crust all over. Pro Tips Keep it Moist: Adding a little milk or soaked breadcrumbs to the mixture can help keep the meatballs tender and juicy. Uniform Size: Use a cookie scoop or measuring spoon to ensure your meatballs are the same size for even cooking. Don’t Overcrowd the Pan: Cooking meatballs in batches prevents steaming and allows them to brown nicely on all sides. Flavor Boost: For an extra kick, add crushed red pepper flakes or your favorite hot sauce to the meat mixture. {{image_2}} You can boost flavor and nutrition by adding veggies to your meatball mix. Try finely chopped spinach, mushrooms, or bell peppers. Grate zucchini for moisture and a subtle taste. These additions keep the meatballs juicy and colorful. Just remember to chop them small. This way, they blend well with the turkey. If you want a low-carb dish, swap breadcrumbs for almond flour or crushed pork rinds. Both options keep the texture without the carbs. For gluten-free meatballs, use gluten-free breadcrumbs. This simple change makes the dish fit for everyone. You won’t lose flavor or texture with these swaps. For those who love heat, add red pepper flakes to the mix. Start with half a teaspoon, then adjust to your taste. You can also include a dash of hot sauce in the meatball mixture. This gives your meatballs a tasty kick. Serve them with spicy marinara for an extra boost. Enjoy the bold flavors! To keep your meatballs fresh, place them in an airtight container. Make sure they cool down first. Store them in the fridge for up to three days. If you want them to last longer, consider freezing them. When reheating, I recommend using the oven. Preheat it to 350°F (175°C). Place the meatballs on a baking sheet. Heat them for about 15 minutes. This method keeps them juicy and warm. You can also use the microwave. Just make sure to cover them to avoid drying. Freezing meatballs is easy and great for meal prep. After they cool, arrange them on a baking sheet in a single layer. Freeze them for about an hour until solid. Then transfer them to a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use ground chicken. Both ground turkey and chicken are lean meats. They have similar flavors and textures. When using ground chicken, the meatballs may taste a bit lighter. Just follow the same recipe and cooking times. Marinara sauce is a classic choice for turkey meatballs. Its rich tomato flavor complements the herbs well. You can also try BBQ sauce for a smoky twist. Another great option is a creamy garlic sauce for a different taste. Experiment with your favorites to find what you like best. Turkey meatballs are done when they reach an internal temperature of 165°F. Use a meat thermometer for accuracy. Look for a golden brown color on the outside. The meat should be firm but not dry. If you cut one open, the center should be no longer pink. In this post, we covered everything about making turkey meatballs. You learned the key ingredients, how to prepare and cook them, and tips for great flavor. We also explored ways to add veggies, make variations, and store leftovers. To make the best meatballs, use fresh herbs and season well. These simple steps will help you create tasty meals the whole family will enjoy. Now, you are ready to make your own delicious turkey meatballs!

Garlic Herb Turkey Meatballs

Delicious turkey meatballs infused with garlic and herbs, served over marinara sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg beaten
  • 1 tablespoon olive oil (for frying)
  • 1 cup marinara sauce (for serving)

Instructions
 

  • In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, dried basil, dried oregano, salt, black pepper, and beaten egg. Mix well until all ingredients are thoroughly combined.
  • Preheat a large skillet over medium heat and add olive oil.
  • With wet hands, form the turkey mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a plate.
  • Once the skillet is hot, add the meatballs in batches (do not overcrowd the pan) and cook for about 6-7 minutes, turning occasionally, until they are golden brown on all sides and cooked through.
  • While the meatballs are cooking, heat the marinara sauce in a separate saucepan over low heat until warmed through.
  • Once the meatballs are done, serve them hot over the marinara sauce, garnished with additional parsley if desired.

Notes

Serve with additional parsley for garnish if desired.
Keyword garlic, herbs, meatballs, turkey