Turkey Meatball Recipe Without Breadcrumbs
This turkey meatball recipe without breadcrumbs uses Parmesan cheese and egg as binders for moist, flavorful meatballs that hold together perfectly. They are lower in carbs, gluten-free friendly, and ready in about 35 minutes.
Equipment
- Large mixing bowl
- Box grater - For finely grating Parmesan cheese
- Garlic press - Or knife and cutting board
- Measuring spoons
- Cookie scoop - Medium size, about 1.5 tablespoons, for portioning
- Large Cast Iron Skillet - Or nonstick skillet
- Tongs - Or spatula
- Baking sheet - Optional, if finishing in the oven
- Wire rack - Optional, for baking sheet
- Meat thermometer - Instant read
Ingredients
- 1 lb ground turkey - 450g, 93% lean recommended
- 1 large egg
- 0.5 cup Parmesan cheese - 50g, finely grated, plus more for garnish
- 3 cloves garlic - minced
- 2 tablespoons fresh parsley - finely chopped, or 1 teaspoon dried, plus more for garnish
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes - optional
- 2 tablespoons olive oil - for pan-frying
For Serving (Optional)
- spaghetti - or pasta of choice
- marinara sauce - or your favorite tomato sauce
- zucchini noodles - for a low-carb option
- hoagie rolls - for meatball subs
Instructions
- Preheat oven to 400°F (200°C) if finishing meatballs in the oven. Grate Parmesan, mince garlic, and chop parsley.
- In a large bowl, combine ground turkey, egg, Parmesan, garlic, parsley, onion powder, Italian seasoning, salt, pepper, and red pepper flakes. Mix gently with hands just until incorporated, being careful not to overmix.
- Using a medium cookie scoop, portion the mixture into about 20 meatballs (1.5 tablespoons each). Roll each portion between damp hands to form smooth, compact balls.
- Heat olive oil in a large cast iron or nonstick skillet over medium-high heat. Add meatballs in a single layer without crowding and cook undisturbed for 2-3 minutes per side until golden brown on all sides.
- Option A (oven): Transfer seared meatballs to a wire rack on a baking sheet and bake at 400°F for 8-10 minutes until internal temperature reaches 165°F. Option B (sauce): Add seared meatballs to simmering tomato sauce and cook for 10-15 minutes. Option C (stovetop): Cover skillet and cook over medium-low for 5-7 minutes more.
- Rest meatballs for 2-3 minutes before serving. Garnish with fresh parsley and additional Parmesan. Serve over pasta, in sub rolls, or with your favorite sides.
Notes
- Don't overmix the meat mixture - work it just until ingredients are incorporated to keep meatballs tender.
- Keep your hands damp with cold water when rolling meatballs to prevent sticking and ensure smooth, round balls.
- A hot skillet is essential for developing a golden crust that locks in moisture and adds flavor.
- Use an instant-read thermometer to confirm ground turkey reaches 165°F (74°C) for food safety.
- Uniform meatball size (about 1.5 tablespoons each) ensures even cooking throughout the batch.
- Finishing meatballs in tomato sauce infuses them with additional flavor and keeps them extra moist.
- These meatballs are freezer-friendly - freeze cooked or raw on a baking sheet, then transfer to a freezer bag for up to 3 months.
- For a Mediterranean twist, add crumbled feta, olives, and oregano to the mixture.
- For an Asian-inspired version, mix in soy sauce, ginger, and a dash of sesame oil.
- Store cooked meatballs in an airtight container in the refrigerator for up to 4 days.