These homemade turkey meatballs are among my favorite meatballs ever. The can be eaten by themselves, used to make a meatball sandwich or paired with spaghetti and marinara sauce. Homemade french bread also pairs perfectly with them!
I like to make a large batch, so we can eat the leftovers for a few days or freeze half for another week or for when we have guests staying with us. If you want to make smaller batch, you can cut the recipe below in half.
INGREDIENTS
Meatball mixture:
- 2 lbs of ground turkey (93% /7%)
- 1/2 onion – chopped
- 1 1/2 cups dairy-free Italian bread crumbs (I use Edward & Sons Italian Herbs Organic Breadcrumbs); to easily make this gluten-free, use gluten-free bread crumbs
- 2 eggs
- 1/2 Tbsp oregano
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp parsley flakes
- 1/2 tsp onion powder
- 3/4 tsp salt
- 1/4 tsp ground red (cayenne) pepper
(note: if you use regular Italian bread crumbs, they typically have nonfat dry milk in them, more salt and parsley flakes, so scale the salt back to 1/2 tsp and leave out the parsley flakes)
For the top of meatballs:
- 1/2 Tbsp oregano
- 1/2 onion (or more) – sliced thin (or chopped)
- salt, pepper and garlic powder to taste
DIRECTIONS for Homemade Turkey Meatballs
- Mix all of the meatball ingredients together (mix well)
- Coat a large skillet (or 2 skillets) generously with olive oil
- Roll meat into balls and place in skillet(s)
- Place the thinly sliced onions on top of the meatballs
- Cook on medium-high heat; brown on one side
- When browned on one side, turn the meatballs over gently with a fork
- Brown the other side
- Turn onto sides that look like they need browned
- Sprinkle the other 1/2 Tbsp of oregano on top of meatballs
- Stir all the meatballs and onions, then place lid on top of skillet and turn on low; cook another 5 minutes.
- Add salt and pepper to taste
Pin it/Save it and make it later! Please let me know if you try this recipe and/or have any questions!
