If all the classic, herbaceous flavors of Thanksgiving were combined into one satisfying main dish, these turkey meatballs would be it! It’s much easier to cook than roasting a turkey, so it’s perfect for small holiday gatherings and a year-round Thanksgiving meal.
only 10 ingredients It’s essential and perfect for pairing with traditional Thanksgiving dishes like mashed potatoes, green bean casserole, and cranberry sauce. Let us show you how it’s done!
Thanksgiving Turkey Meatball Ingredients
These easy and delicious ground turkey meatballs require just a few basic ingredients.
- ground turkey – Turkey is a Thanksgiving classic! Ground chicken would also work well in this recipe, but I think ground beef would have a stronger flavor and would overpower the herbs.
- Sauteed onion, celery, and garlic – These vegetables create a savory base and when roasted, they soften and add a sweet, caramelized flavor. Sautéing also reduces the moisture content, helping meatballs get perfectly browned.
- Panko Bread Crumbs – It acts as a binder (no eggs needed!) and absorbs excess moisture. Gluten-free bread crumbs are great for GF eaters too!
- fresh herbs – We love the combination of rosemary, sage, and parsley, which reminds us of Thanksgiving flavors. Using fresh herbs will ensure the best flavor, but you can also use dried herbs in this recipe (just halve the quantities!).
- sea salt – For the taste! Any finely ground salt will work, but we prefer the taste of sea salt.
How to Make Thanksgiving Turkey Meatballs
- Please stir-fry the vegetables – Cook the onion and celery in olive oil and salt until soft and fragrant, then add the garlic and continue cooking for 1 minute.
- combine Roasted vegetables, breadcrumbs, herbs, salt, turkey. Mix the herbs and salt until evenly combined. However, do not overcook the meat (this will make the meatballs tough).
- Scoops and Shapes – We like to use a cookie scoop to easily create uniformly sized meatballs (which ensures even cooking).
- baking Bake at 400 degrees Fahrenheit (204 degrees Celsius) for 18-20 minutes.
- broil – This final step gives the meatballs a golden exterior and adds flavor!
question
Can I prepare turkey meatballs in advance?
yes! For the best taste and texture (ideal for serving at holiday gatherings), prepare step 4 (mix ground turkey with seasonings and breadcrumbs), refrigerate mixture, then shape and cook just before serving. However, you can cook the meatballs thoroughly and reheat them in the oven, or you can freeze the formed meatballs before baking and cook them directly from frozen.
Can I cook on the stovetop?
Yes, although the meatballs tend to be less uniform in shape! Cook in a lightly oiled skillet over medium heat, turning several times, until the internal temperature reaches 165 degrees F. If they brown too quickly before cooking in the center, reduce the heat.
Should I use a cast iron skillet?
no! (We like to keep this as a one-pan dish and the high heat of the cast iron browns the meatballs even more!) However, you can sauté the vegetables in any skillet and then cook the meatballs on a lightly oiled baking sheet or in a baking-safe dish (not glass).
I hope you like these meatballs! they:
savory
soft
hubby
I’m satisfied
quick and easy
& Perfect for small Thanksgiving gatherings!
These meatballs go especially well with traditional Thanksgiving dishes like mashed potatoes, green bean casserole, and cranberry sauce. And its simplicity makes it perfect for meals all year round, including busy weeknights!
More Holiday-Friendly Maine
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
night soil 6 (3 servings of meatballs)
- 2 table spoon Olive oil or avocado oil
- 1/2 large in size Finely chop a white or yellow onion. (1/2 large onion is ~2 cups or 200g)
- 2 large stem Celery, ends trimmed and finely diced (2 stems ~1 cup or 105g)
- 1 teaspoon sea salt (divided)
- 3 large cloves garlic, chopped or pressed
- 1/2 cup Panko Bread Crumbs (gluten free as needed // we love Ian for GF)
- 1/4 cup Fresh parsley*, finely chopped
- 1 teaspoon Fresh rosemary*, chopped
- 1 teaspoon Fresh sage*, chopped
- 1 pound ground turkey
Preheat the oven to 400 degrees F (204 degrees C) and arrange the oven racks so that one is in the center and one near the top for broiling.
- Heat oil in a 12-inch cast iron skillet (or other oven-proof skillet) over medium heat. Once warm, add the onion, celery, and half the salt. Cook, stirring occasionally, until tender and fragrant, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Transfer the vegetables to a large mixing bowl and let cool for a few minutes.
Once the vegetables have cooled slightly, add the breadcrumbs, parsley, rosemary, sage, and remaining salt. Stir to combine.
Add ground turkey and mix gently with clean hands until evenly combined. Do not overcook the meat. This will help the meatballs become firmer.
- Scoop 1 ½ Tbsp of the mixture (we used this scoop), shape into balls, and arrange in the same skillet used for sautéing. If you don’t have an oven-safe frying pan, you can use a lightly greased baking sheet or baking-safe dish.
Bake on the center rack for 18 to 20 minutes, then rotate the oven and transfer the baking dish to the top rack. Cook until browned, 2 to 3 minutes. For food safety, use a meat thermometer to make sure the internal temperature is below 165 degrees F before serving.
- take pleasure in! These meatballs are delicious paired with other Thanksgiving foods like mashed potatoes, green bean casserole, and cranberry sauce.
Leftover cooked and cooled meatballs can be stored in the refrigerator for 2 to 3 days or in the freezer for up to 1 month. Reheat in the oven at 190°C (375°F) for 10 minutes or until warmed through.
To freeze individual “meatballs” before cooking, form them into patties (they cook more evenly from frozen than meatballs), then place them from frozen in a lightly oiled skillet and cook directly over medium heat until browned on both sides and internal temperature reaches 165°F (74°C) (about 5-6 minutes per side).
*I prefer the flavor of fresh herbs over dried ones in this recipe, but you can substitute fresh herbs with dried herbs (use half the amount) if you prefer.
*Nutritional information is a rough estimate.
clothing material: 1 (3 meatballs) Serving calorie: 305 carbohydrate: 14.5 g protein: 21.3 g province: 18.3 g Saturated Fat: 4.2 g Polyunsaturated fat: 4.2 g Monounsaturated fat: 8 g Trans fat: 0.19 g Cholesterol: 80 mg sodium: 546 mg potassium: 397 mg fiber: 1.8 g sugar: 3.9 g Vitamin A: 140 IU Vitamin C: 9.3 mg calcium: 89 mg steel: 2.4 mg
