These juicy and flavorful turkey meatballs are so easy to make. They're ready in less than 30 minutes! Well-seasoned and pan-fried in olive oil, they are so good, whether freshly cooked or served as leftovers.
These delicious turkey meatballs are a huge hit whenever I make them. My kids love them, and the adults enjoy them, too. Seasoned with garlic, onion, smoked paprika, and parsley and fried in plenty of olive oil, these flavorful meatballs are a nice variation when I tire of making meatballs in tomato sauce or lamb meatballs.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Ground turkey thighs: These should be marked as 93% or 94% lean. Ground turkey breast (99% lean) is too dry.
- Dijon mustard: You can use yellow mustard, but Dijon mustard is better. It's thick and creamy, and its flavor is less vinegary and more mustardy.
- Chopped fresh parsley: If you don't have fresh parsley, you can use 1 teaspoon of dried parsley, oregano, or thyme instead. But the fresh herb does add a nice flavor.
- Olive oil for frying: I use ¼ cup even though about half of it stays in the skillet after frying. Being generous with the oil helps the meatballs brown.
Variations
- You can make this recipe using ground chicken thighs.
- Add ½ teaspoon of cumin to the mixture. I love the warmth it adds.
- Cook the meatballs in ghee (clarified butter) instead of olive oil. I like ghee's nutty flavor and richness.
Instructions
Making these meatballs is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Simply mix everything (except for the oil) in a medium bowl. Use a 1.5-tablespoon cookie scoop to divide the mixture into 16 portions. Wet your hands and shape the portions into round meatballs.
Heat the oil in a large, lidded skillet over medium-high heat. Add the meatballs in a single layer. Brown the meatballs all over, turning them frequently.
The meatballs are nicely browned now, but they are not yet fully cooked. Add a bit of water to the bottom of the skillet, cover it, and cook for 3 more minutes, until the meatballs are cooked through.
Serve the meatballs immediately, with a dipping sauce if desired.
Expert Tips
- The mixture is quite sticky, so when forming the meatballs, it helps to lightly moisten your hands. This helps prevent the mixture from sticking to your hands and will help you create smooth meatballs.
- Use a very large skillet - at least 12 inches - and make sure it has a lid. If none of your skillets have a lid, you can use aluminum foil.
- The meatballs will be a bit crowded, but I'm too lazy to cook in two batches. However, if your frying pan is smaller than 12 inches, you'll need to cook in two batches.
Recipe FAQs
No. Make sure you use ground turkey thighs (93% lean) and not ground turkey breast (99% lean). Turkey breast is very dry, and the meatballs won't be as good if you use it.
Yes. Instead of pan-frying, you can arrange them in a single layer on a parchment-lined, rimmed baking sheet (use high-heat-resistant parchment), spray them liberally with olive oil, and bake them for about 15 minutes in a preheated 400°F oven. Check to make sure they are cooked through.
When combining the ingredients and forming the meatballs, work gently and handle the mixture as lightly as you can. Overworking it will result in tough, gummy meatballs.
See the image below - these meatballs were handled lightly, and you can see how tender and fluffy their inside is. 
Serving Suggestions
Turkey meatballs are truly versatile. You can serve them with anything! Here are a few ideas:
- Serve them on top of mashed cauliflower.
- Serve them with microwave spaghetti squash and marinara sauce.
- Stuff them in a lettuce sandwich with some mayo, sliced tomatoes, and pickled red onions.
- Or just serve them all on their own with a side dish such as roasted Brussels sprouts or broccoli and cheese sauce.
If you'd like to add a dipping sauce, you can use marinara or pizza sauce (as shown in the photos on this page), harissa, tahini sauce, or ranch dip.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power, or do as I do and snack on them cold! You can also freeze the cooled meatballs for up to three months. I place them in a single layer in a freezer bag. Thaw them overnight in the fridge before reheating them.
More Meatball Recipes
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Juicy Turkey Meatballs
Video
Ingredients
- 1 pound ground turkey thighs - 93% lean; ground turkey breast is too lean
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ cup parsley - chopped
- 4 tablespoons olive oil - for frying
Instructions
- In a medium bowl, mix together the ground turkey, mayonnaise, mustard, salt, pepper, garlic powder, onion powder, smoked paprika, and parsley.
- Using a 1.5-tablespoon cookie scoop, measure out even portions of the mixture onto a plate. I usually end up with 16 meatballs.
- With wet hands for easier handling, shape each portion into a round meatball.
- Heat the olive oil in a very large (12-inch) lidded skillet over medium-high heat until the oil shimmers and becomes fragrant, about 2 minutes.
- Add the meatballs in a single layer and cook them uncovered, turning frequently, until golden brown, about 5 minutes.
- Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook until the meatballs are cooked through (their internal temperature should be 165°F), about 3 more minutes.
- Remove the meatballs from the skillet to a serving plate using a slotted spoon. Serve immediately.
Notes
- Half of the oil will remain in the skillet after cooking, but I like to use the entire amount because it helps the meatballs brown.
- If you don't own a lidded skillet, you can tightly cover the skillet with foil. Please wear oven mitts when doing it.
- If your frying pan is smaller than 12 inches, you'll need to brown the meatballs in two batches
- I don't recommend using ground turkey breast. It's too lean.
- The mixture is quite sticky, so when forming the meatballs, it helps to lightly moisten your hands. This helps prevent the mixture from sticking to your hands and will help you create smooth meatballs.
- If you'd like to serve these meatballs with a dipping sauce, you can use marinara or pizza sauce (as shown in the photos on this page), harissa, tahini sauce, or ranch dip.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power, or do as I do and snack on them cold!
- You can also freeze the cooled meatballs for up to three months. I place them in a single layer in a freezer bag. Thaw them overnight in the fridge before reheating them.
Nutrition per Serving
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Deb says
Is there a "make ahead" option... perhaps to prepare in stages?
These look like a wonderful Thanksgiving meal option from the oh-so-boring roasted or baked turkey ~ for young, middle and old;)!
Thanks:)
Vered DeLeeuw says
Hi Deb,
You can do steps 1-3 of the recipe ahead. Mix the ground turkey and spices and shape the meatballs the day before. Arrange them in wax-paper-lined food storage containers. If layering, separate the layers with wax paper. Follow steps 4-7 before serving them. Once they are ready, you can keep them in a 170°F oven until ready to serve and for up to two hours.
Since the leftovers are really good, another option is to make them 1-2 days ahead and reheat them covered in the microwave.
Yael says
A nice alternative to beef just to switch things up! Impressively juicy for poultry which can often be dry.
*Please note I am Vered's daughter, but this is my honest opinion!*
Vered DeLeeuw says
Thank you, Yael. ❤️