Description
This delicious and easy turkey meatballs recipe features lean ground turkey combined with Italian and panko breadcrumbs, Parmesan, feta cheese, and fresh herbs. The meatballs are pan-fried to golden perfection before simmering in marinara sauce for a flavorful finish. Perfect served over spaghetti with garlic bread or your favorite vegetable.
Ingredients
Scale
Meatball Mixture
- 1 pound lean ground turkey 85% lean
- 1/2 cup Italian breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 2 cloves garlic minced
- 1/2 small white onion finely diced
- 1/4 cup chopped fresh parsley
- 1 large egg beaten
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup crumbled feta cheese
For Cooking
- 2 tablespoons olive oil
- 1 jar marinara sauce 28 ounces
Instructions
- Mix ingredients: In a large bowl, combine the ground turkey, Italian and panko breadcrumbs, Parmesan cheese, minced garlic, diced onion, chopped parsley, beaten egg, dried oregano, dried basil, salt, and black pepper. Mix everything well until evenly incorporated.
- Add feta cheese: Gently fold the crumbled feta cheese into the turkey mixture until just combined, being careful not to overmix.
- Form meatballs and heat pan: Use a small cookie scoop or spoon to form the mixture into small meatballs, approximately 20 to 25 in total. Place them on a baking sheet. Heat a skillet over medium heat and drizzle olive oil evenly to coat the pan.
- Cook meatballs: Place the meatballs carefully in the skillet so they do not touch. Cook for about 3 minutes on one side, then turn them to brown the other sides evenly. Once browned, pour the jar of marinara sauce over the meatballs, reduce heat slightly, and let them simmer uncovered for 4 minutes. Check that the internal temperature reaches 165ºF for safety.
- Serve: Serve the turkey meatballs hot, ideally over cooked spaghetti with garlic bread or a vegetable side like roasted broccoli. Garnish with extra fresh parsley or basil if desired.
Notes
- Use a meat thermometer to ensure the meatballs reach an internal temperature of 165ºF for safe consumption.
- Mix the meatball mixture gently after adding feta to avoid tough meatballs.
- For a crispier exterior, do not overcrowd the skillet when browning meatballs.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Substitute gluten-free breadcrumbs for a gluten-free version.
- Use low-sodium marinara sauce to reduce salt content.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg
