Turkey Meatballs

Name: Juicy Turkey Meatballs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb. Ground turkey thighs ((93% lean; ground turkey breast is too lean)); 1 tablespoon mayonnaise ((I use avocado oil mayonnaise)); 1 tablespoon Dijon mustard; 1 teaspoon Diamond Crystal kosher salt ((or 1/2 teaspoon fine sea salt)); 1/4 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; ½ cup chopped fresh parsley; 4 tablespoons olive oil for frying*

Last updated: May 5, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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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.

Turkey meatballs served on a white plate with a dipping sauce.

These tasty meatballs are a huge hit whenever I make them. My kids love them, but it's not just the kids - the adults enjoy them too.

Seasoned with garlic, onion, smoked paprika and parsley and fried in plenty of olive oil, these tasty meatballs are a nice variation when I tire of making meatballs in tomato sauce or lamb meatballs.

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Ingredients
Variations
Turkey Meatballs Instructions
Expert Tip
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Meatball Recipes
Recipe Card

Ingredients

You'll only need a few simple ingredients to make these delicious turkey meatballs. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Ground turkey thighs: These should be marked as 93% or 94% lean. Ground turkey breast is too lean.
Mayonnaise: I like to use avocado oil mayonnaise.
Dijon mustard: If you have regular mustard you can use that, but Dijon is better. It's thick and creamy, and the flavor is less vinegary and more mustardy.
Seasonings: I use kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. It's important to make sure that the spices you use are fresh.
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. But I feel that being generous with the oil helps the meatballs brown better.

The ingredients needed to make turkey meatballs.

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.

Turkey Meatballs Instructions

Making these meatballs is very easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Mix. Simply mix everything (except for the oil) in a medium bowl. (Photos 1-2).
Portion. Use a 1.5-tablespoon cookie scoop to portion the mixture out into 16 portions. (Photo 3).
Shape. Wet your hands and shape the portions into round meatballs. (Photo 4).

A photo collage showing steps 1-4 for making turkey meatballs.

Heat the oil. Now, heat the oil over medium-high heat until it shimmers and smells great, about 2 minutes. Use a very large skillet - at least 12 inches - and make sure it has a lid. But you can also cover it later with aluminum foil if none of your skillets have a lid.
Brown the meatballs. Add the meatballs to the skillet in a single layer. They'll be a bit crowded in there, but I'm frankly 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. Brown the meatballs all over, turning them frequently, for about 5 minutes. (Photo 6).
Finish cooking. The meatballs are nicely browned now, but they are not yet fully cooked. So now, add a bit of water to the bottom of the skillet, cover it with a lid (or with foil), and cook for 3 more minutes, until the meatballs are cooked through. An instant-read thermometer inserted into one of them (as I do in the video) should read 165°F. (Photos 7-8).

A photo collage showing steps 5-8 for making turkey meatballs.

Expert Tip

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.

Recipe FAQs

Can I use ground turkey breast in this recipe?

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 very good if you opt for using it.

Can I bake these meatballs?

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.

How do I prevent meatballs from being tough?

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.

Serving Suggestions

These meatballs are so versatile. You can truly 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.

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently in the microwave at 50% power, or do as I do and snack on them cold!