Ingredients
Meatball Ingredients
- 2 pounds ground turkey (93% lean)
- 1 cup bread crumbs
- 2/3 cup minced onion
- 1/2 cup minced fresh parsley
- 2 eggs
- 3 cloves garlic (minced)
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For Cooking
- 1/4 cup olive oil (for frying)
Instructions
- Make the Meatball Mixture: In a large bowl, thoroughly combine ground turkey, bread crumbs, minced onion, minced parsley, eggs, minced garlic, Worcestershire sauce, dried basil, dried oregano, salt, and black pepper. Use a spatula or your hands (wear gloves if preferred) to mix well until all ingredients are evenly incorporated.
- Shape the Meatballs: Form the mixture into 1-inch diameter balls, which should yield approximately 48 meatballs. Make sure they are evenly sized for consistent cooking.
- Preheat the Oven: Set your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil to facilitate easy cleanup, and coat a wire rack with nonstick spray before placing it on the baking sheet.
- Bake the Meatballs: Arrange meatballs spaced evenly on the wire rack. Brush each with olive oil to promote browning and crisp edges. Bake for 15 to 20 minutes, or until the meatballs turn golden brown and an internal thermometer registers 165°F (74°C) held for 15 seconds.
- Or Fry the Meatballs: Heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, fry the meatballs until they are nicely browned on all sides and cooked through, about 5 to 7 minutes per batch. Ensure the internal temperature reaches 165°F (74°C) for at least 15 seconds. Add more olive oil between batches if the skillet appears dry.
- Freeze the Meatballs: To freeze, arrange cooked or raw meatballs in a single, non-touching layer on a baking sheet. Freeze until solid, about 1 hour, then transfer to a freezer-safe container or bag. Store for up to 1 month for convenient meals later.
Notes
- Use a meat thermometer to ensure meatballs reach a safe internal temperature of 165°F (74°C).
- For crispier texture, baking on a wire rack allows fat to drip away and promotes even browning.
- When frying, maintain medium-high heat but avoid burning; adjust heat as needed.
- These meatballs freeze well either cooked or raw; just adjust cooking times accordingly when using frozen meatballs.
- Serve with marinara sauce, spaghetti, or as appetizers with dipping sauces.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
