Juicy Turkey Meatballs

These juicy and flavorful turkey meatballs are so easy to make. They're ready in less than 30 minutes!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 263kcal

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

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.

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.