Turkey Meatballs

These are the tastiest turkey meatballs – a healthy alternative to beef, and they’re seasoned with the most flavorful ingredients. They’re moist on the inside, and cooked to a beautiful deep golden brown in a cast iron skillet. This turkey meatballs recipe is about to be a family favorite!

If you love this recipe, you’ll want to try our meatball appetizers and other main dishes like our honey glazed ham, cast iron roasted chicken, and sheet pan chicken and sausage bake.

Turkey Meatballs

These turkey meatballs are unique and have been one of my family’s favorite recipes for the past 10 years. We use flavors like Worcestershire sauce, soy sauce, yellow mustard, Cajun seasoning, and onions to give them a unique taste and absolutely to-die-for flavor!

They’re flavorful enough to eat alone or just add them to your favorite sauce and serve them on meatball subs or over a bowl of spaghetti!

They’re easy to make, too. Everything is in one bowl, and then seared in a cast iron skillet. This recipe is truly my favorite meatball recipe ever.

Why You’ll Love These Turkey Meatballs

That golden brown crust is everything: These meatballs get this amazing deep brown color in the cast iron that makes them irresistible.

Mix once, enjoy for days: Make a big batch Sunday night and you’ve got lunches and quick dinners ready to go all week. They freeze beautifully, too!

Ridiculously good flavor combo: I know the ingredient list might sound a little wild (yellow mustard and soy sauce?), but trust me, it WORKS. These are not your boring, bland turkey meatballs!

Dinner in 25 minutes: From mixing to plate, you can have these ready in a flash.

Turkey Meatball Ingredients

The flavors in these meatballs sound so different and interesting, but when it all comes together, it’s the best flavor combo ever!

Ground turkey – I use lean ground turkey because it’s a bit healthier than beef, but still super flavorful!

Panko bread crumbs – I’ve tried other breadcrumbs, but Panko gives the best texture!

Sweet onion – This is my go-to (though yellow works perfectly fine too). Adds amazing moisture to turkey meatballs!

Egg – Just one egg is all you need to hold these turkey meatballs together.

Garlic – Fresh garlic makes such a difference here, but in a pinch, you could use 1/2 teaspoon garlic powder.

Worcestershire sauce – This adds that “can’t quite put my finger on it” depth of flavor. Don’t skip it!

Soy sauce – A little goes a long way! This brings out all the other flavors.

Yellow mustard – I know, it seems weird in meatballs, but it adds this amazing tanginess.

Spices – My favorite combo is Cajun seasoning, cumin, red pepper flakes, salt and pepper. The Cajun seasoning is the star here – it adds this complexity that’s hard to get from individual spices. If you’re cooking for kid, just skip the red pepper flakes and you’ll still get tons of flavor without the heat.

Butter and olive oil – I use both for frying because butter adds amazing flavor and olive oil stops the butter from burning. It’s my favorite combo for getting that perfect golden crust!

How to Make Turkey Meatballs

Prepare the mixture: Add all of the ingredients (except butter and oil) into a medium mixing bowl.

Mix thoroughly: Using clean hands or a wooden spoon, mix the ingredients well until combined.

Shape the meatballs: Form the mixture into small golf ball-sized meatballs using your hands. Place them on a plate or platter as you work.

Heat the pan: In a large cast iron skillet, heat butter and olive oil on medium heat until sizzling.

Cook the meatballs: Add the turkey meatballs to the pan and let them cook on each side for a few minutes, turning occasionally for even browning.

Cover and finish cooking: After each side has been browned, cover the pan and cook for about 5 more minutes.

Check for doneness: Use a meat thermometer in the center of one meatball. When it reaches 140 degrees, they should be done. Cut one in half to check that it’s cooked but still moist inside.

It’s easier than you think to make these meatballs! You only need one bowl and one cast iron pan!

Storage

Refrigerate

Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days.

Freeze

You can freeze meatballs cooked or uncooked. It will be the same both ways.

Place the meatballs in freezer bags and seal tightly, removing as much air as possible. Both cooked and uncooked meatballs will last for up to 3 months in a sealed freezer bag.

To prevent them from sticking together, freeze them on a baking sheet for about an hour first, then transfer to freezer bags.

Make Ahead

These turkey meatballs are perfect for meal prep! You can prepare the meatball mixture up to a day ahead and keep it covered in the refrigerator.

For parties, cook the meatballs completely, refrigerate, and then reheat when needed. If you’re serving with sauce, you can simmer the cooked meatballs in your sauce for up to 2 hours on low heat.

Reheating

Oven method (best for texture): Preheat oven to 350 degrees. Place frozen or refrigerated meatballs in a single layer on a baking dish. For frozen meatballs, heat for about 20-25 minutes until thoroughly heated. For refrigerated meatballs, 10-15 minutes should be sufficient.

Stovetop method (best with sauce): Place meatballs in a skillet with a bit of your favorite sauce. Cover and heat on medium-low until warmed through, about 10 minutes. The sauce prevents them from drying out while reheating.

Recipe Variations

Different meats: You can use a different meat with this recipe, like beef or pork and they will be just as good or better, depending on your favorite meat!

Meat combinations: Try a combination of meat, like beef and pork together for more complex flavor.

Less spicy: If you don’t like the meatballs too spicy, leave out the red pepper flakes.

Serving options: Eat them with a red sauce or they’re good alone!

Eden’s Tips

Perfect browning: Don’t worry if the meatballs get very dark brown – that deep color is exactly what you want for maximum flavor.

Temperature matters: For turkey meatballs, cooking to about 140 degrees keeps them moist while ensuring they’re safe to eat. Always check by cutting one open.

Cooking methods: My absolute favorite way to cook these is in a pre seasoned cast iron pan with lid with butter and olive oil. They get that amazing crispy exterior while staying juicy inside. You can also bake them in a 400-degree oven for about 15-20 minutes (turning once or twice), but honestly, the skillet method is worth the extra attention!

Flavor boost: Add a few grinds of coarse sea salt right before serving for an extra flavor enhancement.

Sauce opportunity: Don’t waste those flavorful pan drippings! They’re perfect for creating a quick, delicious sauce right in the same pan.

Why meatballs get tough: Overcooking is usually the culprit. While turkey should reach 160 degrees for safety, pulling them at 140 degrees and checking the center will help prevent dryness.

How to Keep Meatballs From Falling Apart

Nothing’s more frustrating than meatballs that crumble when you try to flip them! Here’s my foolproof method for meatballs that hold together perfectly every time:

Get the binding right – To keep meatballs together, you need to use a binder such as an egg or breadcrumbs. The breadcrumbs need to be very small, like Panko, and you can’t use too many or it will result in a loose meatball. We use 1 egg and 3/4 cup Panko breadcrumbs. These meatballs never fall apart!

Don’t overmix – Mix just until everything is combined. Overworking the meat mixture can make it tough and more likely to fall apart.

Let the mixture rest – If you have time, let the mixed ingredients sit in the refrigerator for 15-30 minutes before shaping. This gives the breadcrumbs time to absorb moisture and helps everything bind together.

Use slightly wet hands – When shaping your meatballs, try dampening your hands slightly. This prevents the mixture from sticking to your fingers and helps you form smoother, more compact meatballs.

Don’t rush the cooking – Let the meatballs develop a good crust on the first side before attempting to turn them. That crust is like nature’s glue – it helps them hold their shape when flipping.

How to Make a Quick Red Sauce

Truly, there is no recipe for this! I quickly like to whip up a yummy red sauce after the meatballs are done cooking. It requires zero chopping and it’s quick and easy. I do everything to taste. It’s a great lesson in cooking and you can do it too!

1. Leave all the oil and butter fat from the meatballs in the cast iron skillet.
2. With heat on low, add in a 28 ounce can of crushed tomatoes.
3. Add in some garlic and onion powder to taste.
4. Add in dried basil to taste (usually like 1 teaspoon).
5. Toss is about 1/2 cup to 3/4 cup red wine.
6. Pour in a little cream, about 1/4 cup.
7. Season with salt and pepper and let it simmer while stirring.

Pair these with our Salad that Goes with Everything for a complete meal!