These Garlic Butter Turkey Meatballs are a simple and healthy dinner that will be a clear winner with the whole family They’re absolutely fabulous in every way imaginable.
You guys, let’s talk meatballs for a minute, because doesn’t everyone love meatballs, especially kids? Meatballs are always a favorite at our house, especially my sweet & sour meatballs.
But lately, I can’t get enough of these Garlic Butter Turkey Meatballs. I’ve made them three times in the last two weeks and I haven’t had one. single. complaint.
These one-skillet wonder meatballs are so quick and simple to make. Oh, and did I mention yet how extremely delicious they are?
They’re tender, juicy, perfectly seasoned and come together in just minutes. These meatballs are perfect for a weekend dinner and can be made ahead which is always a beautiful thing.
Here is what you will need:
- Ground Turkey: I like to use lean (93% lean 7% fat), but anywhere from 85% – 93% lean is great.
- Seasoned Bread Crumbs: I love using seasoned bread crumbs, but plain are fine.
- Parmesan Cheese: preferably use a good quality Parmigiano Reggiano. The powdered parmesan from the can could be used in a pinch, but freshly grated is best for these.
- Egg: act as the binder.
- Milk: adds a bit of moisture and helps keep it all together.
- Fresh Parsley: adds flavor
- Onion Powder, garlic, salt & pepper: adds flavor.
- Red pepper flakes: adds flavor and just a bit of a kick.
These are so simple to make and ready in about 30 minutes.
These meatballs really couldn’t be easier to make. You combine all the ingredients in bowl and mix until just combined. Scoop them into equal size balls and either put them in the fridge until you’re ready to cook them, or put them in your skillet with melted butter.
Tips for moist, perfect turkey meatballs:
- Use a light hand. Don’t over-mix the turkey mixture. The less you handle it, the more tender the meatballs will be. Once you combine all the ingredients, mix until the ingredients at just combined. Remember, overworking the mixture will result in tough meatballs, and no one wants that.
- Keep the meatballs the same size as much as possible. This will ensure that they cook at the same rate and some won’t be under done or over done. I love using a cookie scoop to help keep them the same size and create the round shape you’re looking for.
- I like to scoop out all the meatballs first and place them on a plate and then add them into the heated skillet. If you make them one at a time and place them in the pan as you make them, then you have to worry about some browning to quickly while you’re still forming the meatballs and then they’re also not all cooking evenly. . . make sense?
Can I freeze these meatballs?
- Yes you can. Once the meatballs have cooked, remove them from the skillet and let them cool in a single layer on a baking sheet. Place them in the freezer for about an hour or two until frozen. Once they’re frozen, transfer them to a freezer safe gallon ziplock bag. Freeze for up to 3 months.
- Thaw overnight in the refrigerator or warm them straight from the freezer in the microwave at 50% power till heated through. After they’re reheated, you can put them back in the skillet with some more melted butter, if you want.
- To reheat in the oven, place on a baking sheet, cover with foil, and bake in a 300-degree oven for 15 minutes, or until heated through.
Honestly, these are some of my most favorite meatballs ever. Healthy, quick & easy, loaded with flavor and cooked in butter. . . that says it all.
If you need the perfect side dish for these meatballs, I highly recommend our favorite family rice, it pairs perfectly with these meatballs.Print
Recipe Source: Adapted from Delish