Add to Collection
Go to Collections
Juicy and flavorful turkey meatballs are made without breadcrumbs. Well-seasoned and pan-fried in olive oil, they are so delicious!
1.5-tablespoon cookie scoop
Ground turkey thighs
(93% lean; ground turkey breast is too lean)
(I use avocado oil mayonnaise)
Diamond Crystal kosher salt
(or 1/2 teaspoon fine sea salt)
chopped fresh parsley
olive oil for frying*
In a medium bowl, mix together all the ingredients except for the oil.
Using a 1.5-tablespoon
, 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.
Turkey Meatballs https://healthyrecipesblogs.com/turkey-meatballs/