Turkey Meatballs Recipe
Juicy, flavorful ground turkey meatballs with a kick of spice—our family favorite for over a decade!
Servings: 12 Servings
Cost: $15
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
Calories: 98kcal | Carbohydrates: 4g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 308mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
