Of all the meals my mom makes, these turkey meatballs are probably the #1 most-requested dinner in our house. They are delicious, super easy to pull together, and freeze like a dream. They are SO freezer-friendly that my mom will make a huge batch and freeze half of it to bring to E’s place so my sister can whip up dinner in a snap after a long day of work.
While I’ll never turn up my nose at a beef meatball, I think these turkey meatballs are much more delicious than their traditional beef counterparts! The ground protein swap not only reduces the amount of red meat that we eat on a weekly basis (yay!), but I feel that the turkey meat gives a softer, moister texture to the meatball.
Basically, these turkey meatballs are awesome and you should whip up a batch tonight!
It starts with the flavorful “slurry” that infuses the meatball with deliciousness.
It consists of two eggs, some Dijon mustard, Worcestershire sauce, garlic powder, dried oregano, salt, and pepper.
Whip the slurry ingredients together with a fork to thoroughly combine them. Please don’t skip this step – the spices and herbs won’t evenly distribute throughout the meat without this pre-mixing the slurry ingredients.
When everything is combined, it is time to add in the ground turkey!
This is six pounds of ground turkey – you can definitely halve this recipe if you want! But like I said, these freeze wonderfully… so if you have the time and ingredients, I highly recommend making a huge batch!
Side Note about the turkey I’m using – we use the regular ground turkey, not the extra lean ground turkey breast. The meatballs need a bit of fat to keep them from getting dry and tough!
Using a fork, break up the turkey and start to fold it into the slurry mixture.
Then sprinkle over some seasoned dried breadcrumbs – although you can use any brand of seasoned breadcrumbs, I have found that 4C seasoned breadcrumbs give a better taste and texture to the meatballs (P.S.: they haven’t paid me to say this… it’s my personal kitchen finding!). Then ditch the fork and dive in with your impeccably clean hands. This allows you to really thoroughly combine all the ingredients.
Now it’s time to make the meatballs!
Using a tablespoon, portion out heaping tablespoons of the meatball mixture and roll it between the palms of your hands to form the meatballs.
Place the formed meatballs onto a broiler pan set over a foil-lined rimmed cookie sheet. No broiler pan? No problem! A cooling rack set over a foil-lined rimmed cookie sheet works too! (we usually need to use one when we’re making a huge amount of meatballs, like today!)
When all the meatballs are on the pan, take a moment to wash your hands with soap and warm water. Then pop the pan into a 375 degree oven and bake for 30 minutes.
Then flip the meatballs over and return the pan to the oven. Bake the meatballs for about 15 minutes and then begin checking for doneness (which can vary depending on how big your meatballs are) – turkey meatballs should be cooked to an internal temperature of 165 degrees.
And then they’re all done!
Eat them right away alongside some roasted potatoes and steamed broccoli (yum!) or pop them on top of a plate of spaghetti (a classic!). Or let them cool completely and then pop them into freezer baggies and freeze for up to 1-2 months! Endless possibilities… it’s a good thing!
What is your favorite way to eat meatballs?
Your meatball makin’ friend,
- 2 eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1½ teaspoon salt
- 1 teaspoon black pepper
- 6 pounds ground turkey – not the extra lean turkey breast!
- 1 cup seasoned breadcrumbs
- Cooking spray
- Preheat your oven to 375 degrees. Grab your broiler pan – cover the bottom pan (the one without holes) with heavy-duty aluminum foil and then place the top pan on top (the one with the holes). Spray the top pan with cooking spray. If you don’t have a broiler pan, cover a rimmed baking sheet with heavy-duty aluminum foil and then place a cooling rack on top – spray the cooling rack with baking spray.
- In a large bowl, add in eggs, Dijon mustard, Worcestershire sauce, oregano, garlic powder, salt, and pepper. Mix thoroughly to combine.
- Add in the ground turkey and begin to mix all the ingredients together with a fork. When the turkey and the liquid mixture just start to combine, sprinkle over the bread crumbs. Using your clean hands, mix the meatball mixture together to thoroughly combine.
- Using a tablespoon, measure out heaping portions and roll in between your two palms to create a meatball. Place the formed meatballs on to the broiler pan. When all the meatballs are formed, wash your hands with warm soap and water and then place the broiler pan into the oven.
- Bake the meatballs for 30 minutes, then remove them from the oven and flip them over. Return the pan to the oven and cook for about 15 minutes - after 15 minutes, begin to check for doneness (how long they take to cook depends on how big your meatballs are!). Turkey meatballs should reach an internal temperature of 165 degrees before serving!
- Serve immediately or let cool and place into freezer bags and freeze for 1-2 months. Enjoy!