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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
50 mins
My, oh my. These delicious little turkey meatballs are so wonderfully easy to make and are just about the most versatile of all the ground turkey recipes you could prepare for weeknight dinners. They're a lighter alternative to traditional beef or pork meatball recipes, but are still packed with moisture and lots of flavor thanks to the combination of breadcrumbs, Worcestershire sauce, and oats. You just need a handful of ingredients to make them, but I love 'em most because I can make these meatballs for an easy appetizer with one (or both) of the dipping sauces below, or drown them in a jar of good marinara and serve with pasta for a spin on spaghetti and meatballs.
Speaking of the dipping sauces below, I couldn't choose my favorite, so I included both. The soy-ginger sauce is tangy and sweet while the lemon-herb yogurt sauce is cool and refreshing. They're totally different and equally as good.
Can you make turkey meatballs gluten-free?
Yes, indeed! There's plenty of gluten-free breadcrumbs on the market these days, but to make things easy, just skip the breadcrumbs and use more rolled oats in their place.
What should you not do when making meatballs?
When making meatballs, especially turkey meatballs, never over mix. You want to make sure all of the ingredients are well combined, but don't continue mixing or the meatballs can turn out tough and compact.
How long do turkey meatballs last in the fridge?
These meatballs will stay good for up to three days in an airtight container in the refrigerator.
Can you freeze turkey meatballs after cooking?
Yes! These meatballs keep very well in the freezer. Once the baked meatballs have fully cooled, transfer them to an airtight container or freezer-safe zip-top plastic bag and freeze for up to three months. Let the meatballs thaw in the refrigerator overnight before reheating on the stove. Or, if you're using them for spaghetti and meatballs, simply drop the frozen meatballs in a pot of sauce and simmer until they're thawed and reheated.
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Ingredients
Meatballs
- Olive oil, for drizzling
- 2 lb. ground turkey (85/15)
- 1 small onion, grated (about 1/2 c.)
- 1/4 cup plain breadcrumbs
- 1/4 cup rolled oats, roughly chopped
- 2 Tbsp. Worcestershire sauce
- 3/4 tsp. kosher salt
- 1/4 tsp. ground black pepper
Soy-Ginger Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 Tbsp. light brown sugar
- 1 Tbsp. freshly grated ginger
- 2 garlic cloves, grated
- 2 tsp. cornstarch
- 2 tsp. water
Lemon-Herb Yogurt Sauce
- 1/4 cup Greek yogurt
- Zest and juice of 1 lemon (about 1 tbsp. zest and 2 tbsp. juice)
- 2 Tbsp. finely chopped parsley
- 2 Tbsp. finely chopped dill
- Kosher salt, to taste
- Ground black pepper, to taste
Directions
- Step 1For the meatballs: Preheat the oven to 375°F. Line a half sheet tray with aluminum foil, drizzle with olive oil, and set aside.
- Step 2In a large bowl, thoroughly combine the ground turkey, onion, breadcrumbs, oats, Worcestershire sauce, salt, and pepper. Using a small cookie scoop or your hands, form 1 1/2-inch meatballs, and transfer to the prepared sheet tray. Drizzle with olive oil, then bake until the meatballs are lightly browned and cooked through, 18 to 22 minutes.
- Step 3While the meatballs bake, make the sauce, or sauces. For the soy-ginger sauce: In a small saucepan, whisk together the soy sauce, mirin, brown sugar, ginger, and garlic. Bring to a low boil over medium-high heat. Meanwhile, whisk together the cornstarch and water. When the sauce is bubbling, add the cornstarch slurry, whisking constantly. Continue cooking until the sauce has thickened enough to coat the back of a spoon, about 1 minute. Keep warm until ready to serve alongside the meatballs.
- Step 4For the lemon-herb yogurt sauce: In a small bowl, whisk together the Greek yogurt, lemon zest and juice, parsley, and dill. Season with salt and pepper, and serve alongside the meatballs.
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