Description
These turkey meatballs are juicy, flavorful, and made with a blend of ground turkey and turkey sausage, enriched with a panade of onion, garlic, and Parmesan cheese. Baked to perfection with a final high-heat blast for a crispy exterior, they make a delicious and healthy meal option served with marinara sauce, mashed potatoes, or gravy.
Ingredients
Scale
Meatballs
- 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 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatballs.
- Cook Onions and Garlic: In a small skillet over medium heat, melt the butter. Add the diced onions and cook for about 5 minutes until softened. Then add the minced garlic and cook for an additional 1 minute. Remove from heat and let cool. This step is optional but enhances flavor and texture.
- Mix Wet Ingredients: In a large bowl, crack the egg and whisk it. Add the half and half, Worcestershire sauce, dried oregano, salt, pepper, and red pepper flakes. Stir well to combine all wet ingredients uniformly.
- Add Dry Ingredients and Aromatics: To the wet mixture, add the Italian breadcrumbs, grated Parmesan cheese, chopped parsley, and the cooled onion and garlic mixture. Stir until the consistency resembles a wet paste called a ‘panade,’ which keeps meatballs juicy and flavorful.
- Combine Meats: Add the ground turkey and turkey sausage to the bowl. Use a silicone spatula to gently fold and mix until just combined. Avoid overmixing to prevent tough meatballs.
- Form Meatballs: Shape the mixture into 20 meatballs, each about 1½ inches in diameter. Because the mixture can be sticky, flash freeze the meatballs for 3-5 minutes to firm them up, then gently roll again to smooth their surface.
- Prepare Baking Sheet: Line a light-colored 18×13-inch baking sheet with parchment paper or a silicone baking mat. Alternatively, lightly spray with nonstick spray. Avoid dark pans to prevent burning on the bottoms.
- Bake Meatballs: Arrange the meatballs evenly on the prepared baking sheet and bake at 350°F (175°C) for 22 minutes.
- Finish with High Heat: Remove meatballs from the oven and increase the temperature to 450°F (230°C). Return the meatballs to the oven and bake for an additional 5 minutes to achieve a nicely browned and textured exterior.
- Rest and Serve: Let the meatballs rest for 5 minutes before serving. Garnish with fresh parsley and enjoy with marinara sauce, mashed potatoes, or brown gravy as desired.
Notes
- Flash freezing sticky meatballs before final shaping helps create smooth, firm meatballs that hold their shape while baking.
- Using a panade made with onion, garlic, and dairy adds moisture and flavor, keeping the turkey meatballs juicy.
- Choose a light-colored baking sheet or use parchment paper to avoid burning the bottoms of the meatballs.
- You can omit red pepper flakes if you prefer no heat.
- Serve with your favorite sides like marinara sauce, mashed potatoes, or brown gravy for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: turkey meatballs, baked meatballs, healthy meatballs, turkey sausage meatballs, easy dinner recipe
