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I love a classic meatball, but these turkey meatballs hit different. They’re juicy, full of bold flavor, and get that perfect golden crust from a quick sear in a cast iron skillet. Lighter than beef but never boring, this recipe comes together fast and is great for a weeknight dinner or Sunday supper.
You’ll also enjoy my meatball appetizers, honey glazed ham, cast iron roasted chicken, and sheet pan chicken and sausage bake!
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Pin ItWhy You’ll Love These Turkey Meatballs
- I’ve been making these for 10 years and they’ve never failed me. True tried and true.
- Ready in 25 minutes, even when I’m scrambling to get dinner on the table.
- The flavor combo (mustard, soy sauce, Cajun spice) sounds unexpected but totally works. Everyone asks for the recipe.
- They’re so good, you don’t even need sauce. But they’re also amazing on pasta or in a sandwich.
- Perfect for weeknight meals, cozy winter dinners, or holiday gatherings with salad and crusty bread.
- They reheat like a dream and freeze beautifully. Hello, meal prep!
Ingredient Notes
Ground turkey: I use lean ground turkey—lighter than beef but still full of flavor.
Panko breadcrumbs: These give the meatballs the best light and crispy texture.
Sweet onion: Adds moisture and just the right amount of sweetness.
Egg: Binds everything together without making the meatballs dense.
Garlic: Fresh is best, but garlic powder works in a pinch.
Worcestershire sauce: Adds deep, savory flavor you can’t quite place—but you’ll miss it if it’s gone.
Soy sauce: A splash brings out all the other flavors.
Yellow mustard: Trust me on this—it gives the perfect tangy kick.
Spices: Cajun seasoning, cumin, red pepper flakes, salt, and pepper. Skip the red pepper flakes for a kid-friendly version.
How to Make Turkey Meatballs
- Mix: Combine all ingredients (except butter and oil) in a bowl.
- Shape: Form into golf ball-sized meatballs.
- Sear: Heat butter and olive oil in a skillet, then brown meatballs on all sides.
- Cover & Cook: Cover the pan and cook for 5 more minutes until fully cooked.
- Check: They’re done when they reach 140°F and are cooked through but still moist.
Recipe Tips & Variations
Switch up the meat: This recipe also works with ground beef, pork, or a mix for extra richness.
Adjust the spice: Skip the red pepper flakes if you prefer a milder flavor—still delicious and full of depth.
Use a cast iron skillet: It creates the perfect golden crust and keeps the meatballs juicy. I love using a mix of butter and olive oil for the best sear.
Check the temp: For juicy meatballs, pull them at 145°F and let them rest to finish cooking. Or, to be extra safe, cook until a meat thermometer reads 165°F.
Get the texture right: Use 1 egg and 3/4 cup Panko, mix gently, and don’t flip too early. That golden crust helps them hold together.
Bonus tip: Don’t waste those pan drippings, add broth or wine for a quick, flavorful sauce.
More Recipes You’ll Love
Sheet Pan Chicken and Sausage Bake
Sausage and Pepper Sheet Pan Meal
One Pan Basil and Tomato Pasta
Tried these turkey meatballs? I’d love to hear what you think! Leave a comment and rating below so I know how they turned out for you.
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Turkey Meatballs Recipe
Ingredients
- 1 pound ground turkey lean
- 3/4 cup Panko bread crumbs
- 1/4 cup sweet onion , chopped sweet onion purple or yellow onion will work
- 1 large egg, lightly beaten
- 2 cloves garlic , chopped or pressed
- 3 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp yellow mustard
- 1 tsp red pepper flakes , optional if you don't like spicy
- 1 1/2 tsp cajun seasoning
- 1/2 tsp ground cumin
- 1/2 tsp ground sea salt
- 1/2 tsp ground pepper
- 2 tbsp butter
- 1 tbsp olive oil
Instructions
- Add the ground turkey and all of the ingredients (except butter and oil into a mixing bowl.
- Stirring turkey meatballs with a wooden spoon.
- Mix well with clean hands or a wooden spoon.
- Make small golf size balls and shape with your hands.
- Shaping turkey meatballs with hands
- Place them on a plate or platter.
- In a large skillet, heat butter and olive oil on medium heat.
- Add in the turkey meatballs and let them cook on each side for a few minutes.
- Cooking turkey meatballs in butter and olive oil in a cast iron skillet pan.
- Turn them using a wooden spoon. Continue to turn them so they cook evenly.
- Turkey meatballs can get really dark, you want them to have a deep, dip golden brown (sometimes they almost look brunt, but they’re not!) color to them.
- After each side has been browned, cover the pan and cook for about 5 more minutes.
- Turkey meatballs cooked in a cast iron skillet
- Cook until internal temp reaches 165°F for food safety, or pull at 145°F and let rest, if you prefer a juicier result and are comfortable with that approach.
- To be extra sure, cut one of the meatballs in half and check if it’s done. With turkey, it’s important the meat is fully cooked.
Notes
Storage Tips
- Refrigerate: Store cooked meatballs in an airtight container for up to 4 days.
- Freeze: Freeze cooked or uncooked meatballs in a sealed bag for up to 3 months. Freeze on a baking sheet first to prevent sticking.
- Make Ahead: Mix the meat a day in advance or fully cook and refrigerate until ready to serve.
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Reheat:
- Oven: 350°F for 10–25 minutes (shorter if refrigerated, longer if frozen).
- Stovetop: Simmer gently in sauce for 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make many dishes with ground turkey and this recipe caught my eye because of all the different spices and yellow mustard! I always have a spice jar filled with cajun seasoning so it was perfect. Pretty much stuck to the recipe and they have come out perfect and delicious every time. I change up the side dishes with either quinoa, pasta, rice or just a big chopped salad.
Thank you! I make these a couple times a month.
Happy eating!
Yum! Loving this lightened up, heart healthy version of the classic meatball. We’ll definitely have to add this to our dinner line up in the coming weeks.