Turkey Meatballs with Fresh Herbs Recipe
These flavorful Turkey Meatballs are a healthy and delicious twist on classic meatballs, featuring ground turkey blended with fresh herbs, vegetables, and seasoned breadcrumbs. Perfectly moist and tender, they make a great main dish served alongside traditional sides like mashed potatoes, green bean casserole, and cranberry sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 16 meatballs
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 2 Tbsp olive or avocado oil
- 1/2 large white or yellow onion, finely diced (approximately 2 cups or 200 g)
- 2 large stalks celery, ends trimmed and finely diced (approximately 1 cup or 105 g)
- 1 tsp sea salt (divided)
- 3 large cloves garlic, minced or pressed
- 1/2 cup panko breadcrumbs (use gluten-free if needed, Ian’s brand recommended)
- 1/4 cup fresh parsley, finely chopped
- 1 tsp fresh rosemary, minced
- 1 tsp fresh sage, minced
- 1 pound ground turkey
Optional for Serving
- Mashed potatoes
- Green bean casserole
- Cranberry sauce
Instructions
- Prepare the Vegetables: Heat 2 tablespoons of olive or avocado oil in a skillet over medium heat. Add the finely diced onion and celery, sprinkle half of the sea salt (1/2 tsp), and sauté until the vegetables are soft and translucent, about 5-7 minutes.
- Add the Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, taking care not to burn the garlic.
- Combine Meatball Ingredients: In a large bowl, add the cooked onion, celery, and garlic mixture. Mix in the panko breadcrumbs, fresh parsley, rosemary, sage, the remaining 1/2 tsp sea salt, and the ground turkey. Use your hands or a spoon to gently combine all ingredients until evenly incorporated, being careful not to overmix to keep the meatballs tender.
- Form the Meatballs: Shape the mixture into meatballs, about 1.5 inches in diameter (you should get around 16 meatballs).
- Cook the Meatballs: Heat a drizzle of oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side, turning carefully to brown all sides until cooked through and internal temperature reaches 165°F (74°C).
- Serve: Transfer the cooked meatballs to a serving plate. Serve hot alongside traditional sides such as creamy mashed potatoes, green bean casserole, and cranberry sauce for a comforting meal.
Notes
- For gluten-free meatballs, use gluten-free panko breadcrumbs like Ian’s brand.
- Do not overmix meatball mixture to keep texture light and tender.
- Ensure meatballs are cooked to an internal temperature of 165°F (74°C) for safety.
- Fresh herbs can be substituted with 1/2 teaspoon each of dried rosemary and sage if fresh is unavailable.
- These meatballs can be baked at 400°F (204°C) for 20-25 minutes as an alternative cooking method.
