Rosemary Turkey Meatballs
I’m always looking for ways to use up ground turkey, and meatballs are one of my go-tos. These Rosemary Turkey Meatballs have so much flavor, and they pair well with just about any starch or vegetable on the side.
Rosemary Turkey Meatball Recipe
I get tired of spaghetti and meatballs. Sometimes on a Sunday I like to meal prep some healthy protein options for the week, and my whole family will eat meatballs, so I make a big batch of them. I use ground turkey, but ground chicken would work great as well. If you go the chicken route, our favorite brand is Isernio’s. It’s part chicken thigh/part chicken breast so the meat is a little more moist, and not so dry. Not sponsored, just a good product we love.
Ingredients Needed:
- Ground Turkey: The higher the fat content, the better they will taste. Turkey on its own is pretty lean, so keep that in mind and have no guilt!
- Rosemary: Fresh only! Dried is too tough and won’t yield the flavor you’re after.
- Onion: I like finely diced white onions in my meatballs. I’m a big onion girl, always have been. If you aren’t a fan, simply leave them out.
- Garlic: I prefer granulated for meatballs because it disperses flavor better.
- Salt
- Pepper
- Egg
- Panko Crumbs: You can use bread crumbs, too.
Mix Meatballs with your Hands for Tender Meatballs!
Yep, I said it. Mix the meatball mixture with your hands. You can use gloves if it bothers you, but hands are really the best method to mix meatballs with because they are gentle, but mix well. I have used a hand mixer in the past, but it makes the meat mixture too much of a paste.
Once the meatball mixture is mixed, use a cookie scooper to form meatballs. You can use whatever size you prefer, but using a scooper helps ensure the sizes are consistent, which yields a consistently cooked meatball! Add a little bit of olive oil to a pan, and cook the meatballs on medium heat.
Ways to Cook Meatballs
I choose to pan cook my meatballs, but there are several methods of cooking meatballs you could use. Ground poultry is fully cooked once it reaches 165 degrees at the thickest point, so use a meat thermometer accordingly.
Pan Cook/Stovetop: My favorite method! I think it yields the best results. I like to pan cook them for about 3-5 minutes to get a brown crust, and then add in 1/4 cup of water to the pan, then put the lid on, and steam them to perfection. This makes for a super tender, soft meatball.
Bake: Preheat oven to 350 degrees fahrenheit. Line a sheet pan with foil, and spray with non stick. Place meatballs on pan, and cook them until
Air Fry: Spray basket with non stick. Air fry meatballs for about 10 minutes at 375 degrees, or until center reaches proper temperature.
Serving & Storing Meatballs
I have served these both warm and cold. My husband likes to take them for lunch with a little tzatziki sauce on the side.
- Serve with some orzo for a delicious, easy dinner!
- If meal prepping, allow them to cool before transferring them to a container with a lid.
- These will keep for up to about 4 days in the refrigerator. Perfect for the work week!
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Rosemary Turkey Meatballs
Ingredients
- 1 lb ground turkey
- 1 tbsp fresh chopped rosemary (finely chopped)
- 1/2 cup panko crumbs
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp granulated garlic
- 1/2 cup finely diced onion
Instructions
- In a large bowl, combine all ingredients. Mix well until fully combined.
- Using a cookie scoop, form meat balls and roll for an even texture. Place onto a plate and set aside.
- Preheat 1 tbsp olive oil in a pan. Add meatballs, and cook for about 3-5 minutes, or until a brown crust forms on 2 sides.
- Add 1/4 cup of water to pan, and place lid on pan. Allow meatballs to steam to temperature, or until they reach 165 degrees internally.
- Allow to slightly cool before serving.
Notes
Nutrition
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