Ingredients

1 tablespoon butter

½ cup yellow onion, finely diced

3 cloves garlic, minced

1 large egg

⅓ cup half and half

1 teaspoon Worcestershire sauce

¾ teaspoon salt

½ teaspoon dried oregano

½ teaspoon black pepper

½ teaspoon red pepper flakes (optional)

⅓ cup Italian breadcrumbs

⅓ cup Parmesan cheese, grated from a block

2 tablespoons fresh parsley, roughly chopped

1 lb. ground turkey (85% lean)

½ lb. turkey sausage, casings removed

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.

Step 2: Melt butter in a small skillet over medium heat. Add the diced onions and cook for 5 minutes until soft. Add the minced garlic and cook for an additional minute. Remove from heat and let cool. This step softens the onion and garlic flavors for a milder taste.

Step 3: In a large bowl, whisk the egg. Stir in half and half, Worcestershire sauce, oregano, salt, pepper, and red pepper flakes until combined.

Step 4: Add Italian breadcrumbs, grated Parmesan, fresh parsley, and the cooled onion and garlic mixture. Stir together to create a wet paste known as a ‘panade,’ which helps keep the meatballs juicy.

Step 5: Add the ground turkey and turkey sausage to the bowl. Gently mix with a silicone spatula until just combined. Avoid overmixing to keep the meatballs tender.

Step 6: Shape the mixture into 20 meatballs, about 1½ inches each. The mixture may be sticky, so you can flash freeze the meatballs for 3–5 minutes to firm them up, then gently roll again for a smooth finish.

Step 7: Line a light-colored 18 x 13 inch baking sheet with parchment paper or a silicone baking mat. If unavailable, lightly spray the sheet with nonstick spray. Avoid dark baking sheets to prevent burning the bottoms.

Step 8: Arrange the meatballs evenly on the baking sheet and bake at 350 degrees for 22 minutes.

Step 9: Remove the meatballs from the oven and increase the oven temperature to 450 degrees. Once heated, return the meatballs to bake for an additional 5 minutes to develop color and a slight crispiness on the outside.

Step 10: Let the meatballs rest for 5 minutes before serving. Garnish with fresh parsley and enjoy with marinara sauce or mashed potatoes and brown gravy.

Tips & Variations

For extra moisture, you can add a tablespoon of olive oil or use whole milk instead of half and half.

If you prefer spicier meatballs, increase the red pepper flakes to taste or add a pinch of cayenne pepper.

To make these gluten-free, substitute the Italian breadcrumbs with gluten-free breadcrumbs.

Flash freezing the meatballs before the final roll helps handle sticky mixtures and improves shape.

FAQs

Can I use all ground turkey instead of a mix with turkey sausage?

Yes, you can use all ground turkey, but the sausage adds extra fat and flavor that helps keep meatballs moist and tasty. Consider adding a bit of olive oil if using only ground turkey.

Why do you cook the onions and garlic first?

Cooking the onions and garlic softens their flavor and texture, making the meatballs milder and more pleasant to eat. It also prevents raw onion taste and improves overall flavor integration.