Easy Turkey Meatballs

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Oh my, very wonderful. These mouthwatering small turkey meatballs are practically the most adaptable dish you could cook for a weeknight supper. They are also incredibly simple to create. Because of the combination of breadcrumbs, Worcestershire sauce, and oats, they’re a healthier option to typical beef or pork meatball recipes, but they’re still flavorful and juicy. I adore these meatballs because I can use them as a quick appetizer with one or both of the dipping sauces listed below, or I can drench them in a good marinara jar and serve them over pasta for a unique take on spaghetti and meatballs.

Ingredients:

  • FOR THE MEATBALLS:
  • Olive oil, for drizzling
  • 2 lb. ground turkey (85/15)
  • 1 small onion, grated (about 1/2 c.)
  • 1/4 c. plain breadcrumbs
  • 1/4 c. rolled oats, roughly chopped
  • 2 Tbsp. Worcestershire sauce
  • 3/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • See Nutritional Information
  • FOR THE SOY-GINGER SAUCE:
  • 1/2 c. soy sauce
  • 1/4 c. mirin
  • 2 Tbsp. light brown sugar
  • 1 Tbsp. freshly grated ginger
  • 2 garlic cloves, grated
  • 2 tsp. cornstarch
  • 2 tsp. water
  • See Nutritional Information
  • FOR THE LEMON-HERB YOGURT SAUCE:
  • 1/4 c. Greek yogurt
  • Zest and juice of 1 lemon (about 1 tbsp. zest and 2 tbsp. juice)
  • 2 Tbsp. finely chopped parsley
  • 2 Tbsp. finely chopped dill
  • Kosher salt, to taste
  • Ground black pepper, to taste

Instructions:

Step No.01

Set the oven to 375°F for the meatballs. Drizzle with olive oil, cover a half-sheet tray with aluminum foil, and set aside.

Step No.02

The ground turkey, onion, breadcrumbs, oats, Worcestershire sauce, salt, and pepper should all be well combined in a big dish. Form 1 1/2-inch meatballs using your hands or a small cookie scoop, then place them on the prepared sheet tray. After drizzling with olive oil, bake for 18 to 22 minutes, or until the meatballs are cooked through and have a light brown color.

Step No.03

Prepare the sauce or sauces while the meatballs are baking. To make the soy-ginger sauce, combine the soy sauce, mirin, brown sugar, ginger, and garlic in a small pot. Bring over medium-high heat to a gentle boil. In the meantime, mix the water and cornstarch together. Stir the cornstarch slurry into the simmering sauce while whisking continuously. Simmer for a further minute or so, or until the sauce has thickened enough to coat the back of a spoon. Hold warm until you’re ready to serve the meatballs with them.

Step No.04

In a separate bowl, whisk together Greek yogurt, lemon zest and juice, parsley, and dill to make the lemon-herb yogurt sauce. Add salt and pepper for seasoning, then serve with the meatballs.

Full Recipes:https://www.thepioneerwoman.com/food-cooking/recipes/a60413625/turkey-meatballs-recipe/


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