Turkey Meatballs
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Turkey Meatballs

Juicy and flavorful turkey meatballs are made without breadcrumbs. Well-seasoned and pan-fried in olive oil, they are so delicious!
Course Main Course
Cuisine American
Keyword meatballs, turkey
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 263kcal
Author Vered DeLeeuw



  • 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*


  • In a medium bowl, mix together all the ingredients except for the oil.
  • Using a 1.5-tablespoon cookie scoop, the same one you would use for cookies, scoop out even portions of the mixture into 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 (14-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, turning frequently, until golden brown, 5 minutes.
  • Add 1/4 cup of water to the bottom of the skillet. Cover with the lid and cook until cooked through (internal temperature should be 165° F), 3 more minutes.
  • Remove the meatballs from the skillet to a serving plate using a slotted spoon. Serve immediately.



*Half the oil will remain in the skillet after cooking. But I like to use the entire amount because I feel it helps the meatballs brown better. 


Serving: 4meatballs | Calories: 263kcal | Carbohydrates: 2g | Protein: 20g | Fat: 19g | Saturated Fat: 4g | Sodium: 469mg | Fiber: 0.5g | Sugar: 0.5g