Ingredients
Meatball Ingredients
- 1/2 small yellow onion, peeled
- 1 egg
- 2 tablespoons plain Greek yogurt (light or whole)
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced (or 3/4 tsp garlic powder)
- 2 tablespoons chopped fresh basil (or 1 tsp dried)
- 2 tablespoons chopped fresh parsley (or 1 tsp dried)
- 1 tablespoon chopped fresh rosemary (or 1/2 tsp dried, lightly crushed)
- 1/2 teaspoon dried oregano
- 1 teaspoon granulated beef bouillon or 1 crushed cube (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground turkey (93% lean)
- Olive oil for brushing or cooking spray for cooking
Instructions
- Prep: Gather and prepare all ingredients. If baking, line a baking sheet with foil and top with a baking rack, then spray the rack with cooking spray. Preheat oven to 400°F (204°C). If pan frying, prepare a space next to the stove lined with parchment paper for resting cooked meatballs.
- Make the Meatball Mixture: Grate the peeled onion using the largest holes of a grater directly into a large mixing bowl to collect about 1/2 cup of combined onion and juices. Add the egg, Greek yogurt, panko breadcrumbs, grated Parmesan, minced garlic, basil, parsley, rosemary, oregano, optional beef bouillon, salt, and pepper. Mix these well until combined.
- Add Ground Turkey: Add the ground turkey to the bowl. Use your hands to mix gently just until combined. Avoid over-mixing to keep the meatballs tender and not tough.
- Form Meatballs: Lightly wet or spray your hands with cooking spray to prevent sticking. Use a 1 1/2 tablespoon cookie scoop or a heaping tablespoon to portion the mixture and roll gently between your palms to form meatballs. Do not compact them tightly. Place the formed meatballs on the prepared rack or parchment paper without letting them touch.
- Bake the Meatballs (Optional): Lightly brush the meatballs with olive oil or spray with cooking oil. Place the baking sheet in the preheated oven and bake for 16 to 21 minutes, or until they reach an internal temperature of 160°F (71°C). Let them rest for 5 minutes to reach a safe temperature of 165°F (74°C). For a crispier finish, broil for an additional minute if desired.
- Pan Fry the Meatballs (Optional): Heat enough olive oil to lightly cover the surface of a large nonstick skillet over medium heat (or medium-low if your skillet gets hot). Add the meatballs in a single layer without crowding and cook in batches. Fry for 5 to 7 minutes, turning to brown all sides, until cooked through and reaching an internal temperature of 160°F (71°C). Remove to a paper-towel lined plate and cover with foil to keep warm. Add more oil as needed for subsequent batches.
Notes
- The granulated beef bouillon is optional but enhances the umami flavor of the meatballs.
- Do not over-mix the meat mixture to prevent tough meatballs.
- Use fresh herbs for the best flavor, but dried herbs work well in a pinch; adjust quantities accordingly.
- Cooking to the correct internal temperature (160°F then resting to 165°F) ensures safe and juicy meatballs.
- Both baking and pan frying produce delicious results; choose the method based on your preferred texture and time available.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
