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+ servings
4.50 from 2 votes

Turkey Meatballs

Incredibly tender and flavorful turkey meatballs made with loads of fresh herbs and garlic. Make them ahead or simmer them in marinara for a complete meal!
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Fat 23
Carbs 21
Protein 27
Yield 4


  • 1 lb. ground turkey
  • 1 large egg
  • ½ cup plain bread crumbs option to use Italian breadcrumbs
  • 2 shallots minced (approx. ¼ cup)
  • 4 cloves garlic minced
  • 3 tablespoons cold butter grated
  • 1 teaspoons dried oregano
  • 1 tablespoons fresh parsley minced
  • 1 tablespoon fresh basil minced
  • ½ teaspoon ground pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil

If Cooking with Marinara

  • 2 24-oz. marinara sauce 2 jars
  • 8 oz. angel hair pasta or any kind of pasta
  • Freshly grated parmesan cheese
  • More fresh basil and parsley


  • Place ground turkey, egg, breadcrumbs, shallots, garlic, oregano, parsley, basil, ground pepper and salt into a large bowl.
  • Then, use a large wooden spoon or your hands to thoroughly mix, combining all ingredients. We recommend using your hands as it’s faster and easier.
  • Once combined, fold in cold grated butter to evenly distribute throughout the meatball mixture.
  • Use your hands to form golf ball-sized meatballs. Repeat until there is no meat left. This should yield around 12 meatballs.

If Cooking with Marinara

  • Heat olive oil in a large cast iron skillet (or nonstick pan) over medium heat.
  • Brown meatballs on all sides for around 3-5 minutes using a pair of tongs to flip each meatball, being careful not to burn the outsides.
  • Once all sides have been browned, remove them from the heat. Note that the meatballs will not be fully cooked at this point.
  • Clean your skillet and then pour in your marinara sauce. Then, carefully transfer the turkey meatballs.
  • Heat over medium/high heat and bring sauce to a boil. Once boiling, turn the heat down to low and let the meatballs simmer for around 10 minutes or until the internal temperature has reached 165ºF.
  • Serve turkey meatballs over your favorite pasta with freshly grated parmesan cheese and fresh herbs.

If Freezing or Making Ahead

  • Heat olive oil in a large cast iron skillet (or nonstick pan) over medium heat. Make sure the pan is thoroughly greased.
  • Brown meatballs on all sides for 8-10 minutes. Use a pair of tongs to turn each meatball every few minutes, being careful not to burn the outsides. 
  • Cook meatballs until they reach an internal temperature of 165°F.
  • Remove meatballs from the heat and let them cool for 15 minutes. Then, store them in the fridge for up to 3-5 days. Or, transfer them into a freezer-safe, gallon-size bag and remove as much air as possible and freeze them for later.

Watch it

Nutrition Facts

Calories: 394kcal | Carbohydrates: 21g | Protein: 27g | Fat: 23g | Fiber: 2g | Sugar: 5g