This Trader Joe’s Turkey Meatballs recipe is a moist and flavorful recipe, which is made with ground turkey and fresh parsley. It’s the perfect weeknight dinner, ready in about 40 minutes.
Jump to RecipeTrader Joe’s Turkey Meatballs Recipe Ingredients
- 2 pounds ground turkey, 93% lean
- 1 cup bread crumbs or panko
- 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
- 1/4 cup olive oil (for frying)
How To Make Trader Joe’s Turkey Meatballs
- Combine the meatball mixture: In a large bowl, add the ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, salt, and pepper. Use your hands or a sturdy spatula to gently mix until just combined.
- Shape the meatballs: Shape the mixture into uniform 1-inch balls. You should get around 48 meatballs.
- Cook the meatballs (Two Ways):
- To Bake: Preheat the oven to 400°F. Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the meatballs on the rack and bake for 15 to 20 minutes, until browned and cooked through.
- To Fry: Heat olive oil in a large skillet over medium-high heat. Working in batches, fry the meatballs for 5 to 7 minutes, turning, until browned on all sides and cooked through.
Recipe Tips
- How to keep turkey meatballs moist? The key is to use 93% lean ground turkey, which has enough fat to stay juicy. Most importantly, do not overmix the meat mixture, as this will make the meatballs tough.
- Baking vs. Frying? Baking on a wire rack is easier for cleanup and results in less fat, but frying in a skillet will give you a richer flavor and a more classic, crispy crust on the outside.
- Can I use a different type of breadcrumb? Yes. Panko will result in a lighter meatball, while rolled oats (pulsed a few times in a food processor) can be used for a healthier, gluten-free option.
- Can I prepare these ahead of time? Absolutely. You can mix and shape the meatballs, then place them on a baking sheet, cover, and refrigerate for up to 24 hours before cooking.
What To Serve With Turkey Meatballs
These meatballs are incredibly versatile. Serve them in classic Italian-American ways, such as:
- With spaghetti and your favorite marinara sauce
- Piled into a sub roll with melted provolone for a meatball sandwich
- On their own as an appetizer with a dipping sauce
How To Store Turkey Meatballs
- Refrigerate: Store cooked meatballs in an airtight container in the refrigerator for up to 4 days.
- Freeze: This recipe is perfect for freezing. Arrange uncooked meatballs on a baking sheet and freeze until solid, about 1 hour. Then, transfer them to a freezer-safe bag. You can cook them directly from frozen (adding extra time) or thaw them first.
Turkey Meatballs Nutrition Facts
- Serving: 1 serving (6-7 meatballs)
- Calories: 306kcal
- Carbohydrates: 14g
- Protein: 35g
- Fat: 12g
- Sodium: 220mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It is recommended for the best balance of flavor and moisture. You can use a leaner ground turkey (like 99%), but the meatballs may be slightly drier.
Yes, this recipe works beautifully with ground chicken. For a more classic meatball, you could use a combination of ground beef and pork.
The most reliable way is to use an instant-read thermometer; it should register 165°F in the center. Visually, the inside should be opaque and no longer pink.
Try More Recipes:
- Trader Joe’s Turkey Bolognese Recipe
- Trader Joe’s Turkey Burger Recipe
- Trader Joe’s Turkey Chili Recipe
Trader Joe’s Turkey Meatballs Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy8
servings20
minutes20
minutes306
kcalA simple and delicious recipe for moist, flavorful homemade turkey meatballs, perfect for spaghetti, subs, or as an appetizer.
Ingredients
2 lbs ground turkey, 93% lean
1 cup bread crumbs or panko
2/3 cup minced onion
1/2 cup minced fresh parsley
2 eggs
3 cloves garlic, minced
2 tsp Worcestershire sauce
1/2 tsp each: dried basil, dried oregano
1 tsp salt & 1/2 tsp black pepper
1/4 cup olive oil (for frying)
Directions
- In a large bowl, gently combine all ingredients except the olive oil until just mixed.
- Shape the mixture into 1-inch balls (makes about 48).
- To Bake: Arrange on a wire rack over a baking sheet. Bake at 400°F for 15-20 minutes until cooked through.
- To Fry: Heat oil in a skillet. Fry meatballs in batches for 5-7 minutes, turning, until browned and cooked through.
- Ensure meatballs reach an internal temperature of 165°F.
Notes
- The most important tip for tender meatballs is to not overmix the meat mixture.
- When baking, using a wire rack allows the meatballs to cook evenly and prevents them from getting soggy on the bottom.
- These meatballs freeze exceptionally well. Freeze the uncooked meatballs on a baking sheet before transferring them to a bag for easy storage.
