I know, Turkey Meatballs sounds so.. ugh. But I promise these are not! I still do a beef/pork/veal combo for sauce but these are great week night meatballs. They store well, great for meal prep, super flavorful and lower in carbs as I don't use a lot of breadcrumbs. You can eat these with sauce but my family prefers them plain. I love them plain, with tzatziki, in a salad, or buffalo style and drizzled with bleu cheese dressing!
Combine your ground turkey, olive oil, parmesan cheese, egg, breadcrumbs and spices well. Roll into quarter size balls. 16 ounces of ground turkey should make about 20 meatballs. If you're using a 20 ounce package of turkey, about 25 meatballs. I went a bit smaller and made almost 30 with a 20 ounce package.
I don't bake these, I fry them in olive oil for that nice caramelized outside. You want to place the balls in a single layer in a deep sauté pan with a drizzle of olive oil. Cook on medium for a minute or two and then place a cover for another five minutes.
At this point they should be safe to flip, if they are not sturdy enough, put the lid back on for another two minutes. Once golden in color on the other side, they should be good to go.
16 or 20 oz package of ground turkey
1 tablespoon olive oil plus more for the pan
1/2 tsp ground black pepper
1 tablespoon parsley
3/4 tsp salt
1 egg
1/3 cup seasoned breadcrumbs
1/2 cup grated parmesan romano
1/2 tsp onion powder
1.4 tsp garlic powder
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