Parmesan Herb Turkey Meatballs

$- 1 pound ground turkey - 1/2 cup grated Parmesan cheese - 1/2 cup breadcrumbs - 1/4 cup fresh parsley, chopped - 1/4 cup fresh basil, chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - 1 large egg - 1/4 cup milk - Olive oil for cooking Gather these ingredients to create tasty Parmesan herb turkey meatballs. Ground turkey serves as a healthy base. The grated Parmesan adds a rich, cheesy flavor. Breadcrumbs help bind the mixture and keep the meatballs tender. Fresh parsley and basil give the meatballs a vibrant taste. Minced garlic adds a punch of flavor. Dried oregano, salt, and pepper enhance the overall taste. You can add red pepper flakes for a bit of heat, but it’s optional. The egg and milk keep the meatballs moist. Finally, olive oil is key for cooking and adds a hint of flavor. Using fresh ingredients makes a big difference. You’ll love the bright flavors in every bite! {{ingredient_image_1}} Start by combining all the main ingredients. In a large bowl, add: - 1 pound ground turkey - 1/2 cup grated Parmesan cheese - 1/2 cup breadcrumbs - 1/4 cup fresh parsley, chopped - 1/4 cup fresh basil, chopped - 2 cloves garlic, minced - 1 large egg - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - 1/4 cup milk Mix these ingredients together gently with your hands. It is important to avoid overmixing. Overmixing can make the meatballs tough. You want a nice, fluffy texture for your meatballs. Next, you need to cook the meatballs. Preheat a large skillet over medium heat. Add a drizzle of olive oil to the skillet. When the oil is hot, form the turkey mixture into meatballs. Aim for about 1.5 inches in diameter. Place the meatballs in the skillet, but don’t overcrowd them. This helps them brown nicely. Sear each meatball for about 5-6 minutes on each side. You want them to be golden brown and fully cooked. Check that they reach an internal temperature of 165°F (75°C) for safety. Once the meatballs are cooked, transfer them to a plate lined with paper towels. This helps absorb any excess oil. Serve the meatballs warm. You can pair them with marinara sauce, pasta, or even in a sub sandwich. For a nice touch, garnish your meatballs with extra chopped herbs and a sprinkle of Parmesan cheese. This makes them look as good as they taste! To make your turkey meatballs juicy, always add milk and egg. Milk keeps them moist. The egg helps bind the meatballs together. Do not overmix your meatball mixture. Mixing too much makes them tough. Gently combine all the ingredients until just mixed. You can choose to sear or bake your meatballs. Searing gives them a nice brown crust. This adds flavor and texture. Baking is an easy way to cook them all at once. If you make larger meatballs, adjust the cooking time. Larger meatballs take longer to cook through. Always check their internal temperature. It should reach 165°F (75°C) for safety. Garnish your meatballs with fresh herbs and a sprinkle of cheese. This makes them look great on the plate. You can also place them on a bed of arugula for a pop of color. Pair your meatballs with marinara sauce or over pasta. They also work well in a sub sandwich. Adding sides like garlic bread or a simple salad makes for a complete meal. Pro Tips Don't Overmix: When combining the meatball mixture, be gentle to keep the meatballs tender. Overmixing can lead to a tough texture. Use a Meat Thermometer: Ensure your meatballs are cooked through by checking that they reach an internal temperature of 165°F (75°C). Experiment with Herbs: Feel free to swap or add different herbs based on your preference, like thyme or rosemary, for unique flavors. Batch Cooking: Consider making a double batch and freezing extras for quick meals on busy nights. Just reheat in the oven or skillet. {{image_2}} You can switch up the meat in these meatballs. Ground chicken works well if you want a lighter flavor. It keeps the dish lean but still tasty. If you prefer beef, use lean ground beef for a rich taste. For a vegetarian option, try using lentils or chickpeas. You can mash them and mix with breadcrumbs and spices. This gives you a satisfying meatball without meat. Spices can really change the taste. Consider adding smoked paprika for a hint of smokiness. You could also try Italian seasoning for a classic flavor profile. Different cheeses can add depth too. Try using feta or mozzarella for a nice twist. Adding veggies is a great way to boost nutrition. Finely chopped spinach or bell peppers mix well into the meatball mix. They provide moisture and flavor while keeping the meatballs light. These meatballs shine in many dishes. You can serve them in a sub sandwich with marinara sauce. They also work great over pasta with a sprinkle of Parmesan. If you're hosting, make them into appetizers. Just make smaller meatballs and serve with toothpicks. Pair them with a dipping sauce like marinara or garlic aioli for a fun twist. To keep your Parmesan herb turkey meatballs fresh, follow these tips: - Refrigeration: Place the meatballs in the fridge within two hours of cooking. This keeps them safe to eat. - Containers: Use airtight containers. Glass or plastic containers work well. They keep moisture in and air out. You can freeze meatballs for later use! Here's how: - Freezing: Allow the meatballs to cool completely. Spread them out on a baking sheet. Once frozen solid, transfer them to freezer bags. This prevents them from sticking together. - Thawing and Reheating: To reheat, thaw meatballs in the fridge overnight. Heat them in a skillet over medium heat for about 10 minutes. You can also microwave them for 2-3 minutes until hot. Knowing how long your meatballs last is key: - Fridge: They stay fresh for about 3-4 days in the fridge. - Freezer: In the freezer, they can last up to 3 months. - Signs of Spoilage: Look for off smells, changes in color, or slimy texture. If you see any of these, it's best to toss them. To check if your turkey meatballs are done, use a meat thermometer. The meatballs should reach an internal temperature of 165°F (75°C). This ensures they are safe to eat. You can also look for visual signs. The outside should be golden brown. The meat inside should no longer be pink. If you cut one open, the juices should run clear. Yes, you can prepare meatballs in advance. Form them and place them on a tray. Cover the tray and store it in the fridge. They can stay fresh for up to 24 hours. If you want to store them longer, freeze them. Place the uncooked meatballs in a single layer in a freezer bag. Press out the air and seal tightly. They can last for about three months in the freezer. When ready to cook, thaw them in the fridge overnight. You can then cook them as normal. There are many great sides and sauces to pair with turkey meatballs. Try serving them with spaghetti and marinara sauce. They also taste delicious in a sub sandwich with melted cheese. For sides, consider a fresh salad or roasted vegetables. Garlic bread makes a tasty addition too. You can even serve them over rice or quinoa for a healthy twist. You now have all the details to create juicy turkey meatballs that impress. We covered key ingredients, cooking steps, and tips for perfect results. Don’t overlook variations and serving ideas to keep things exciting. Remember, proper storage will keep leftovers fresh. With these strategies, you can enjoy flavorful meals every time. Trust your skills and have fun experimenting with new flavors. Happy cooking!$

Parmesan Herb Turkey Meatballs

Delicious turkey meatballs infused with Parmesan and fresh herbs, perfect for pasta or sandwiches.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

1 pound ground turkey
0.5 cup grated Parmesan cheese
0.5 cup breadcrumbs
0.25 cup fresh parsley, chopped
0.25 cup fresh basil, chopped
2 cloves garlic, minced
1 large egg
1 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 teaspoon red pepper flakes (optional)
0.25 cup milk
as needed olive oil for cooking

Instructions

In a large bowl, combine the ground turkey, grated Parmesan cheese, breadcrumbs, chopped parsley, chopped basil, minced garlic, egg, dried oregano, salt, black pepper, and red pepper flakes (if using).
Add the milk to the mixture and use your hands to combine everything gently until just mixed; do not overmix.
Preheat a large skillet over medium heat and add a drizzle of olive oil.
Once the oil is hot, form the turkey mixture into meatballs, roughly 1.5 inches in diameter.
Cook the meatballs in batches, placing them in the skillet without overcrowding. Sear each meatball for about 5-6 minutes on each side until they are golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
Transfer the cooked meatballs to a plate lined with paper towels to absorb excess oil.
Serve the meatballs warm with your choice of marinara sauce, over pasta, or in a sub sandwich.

Notes

Garnish the meatballs with additional chopped herbs and a sprinkle of Parmesan cheese before serving. For an added touch, consider placing them on a bed of arugula for a pop of color.

Keyword herbs, meatballs, Parmesan, turkey