Turkey Meatballs
Turkey meatballs are lean and mild, which also makes them easy to dry out. Soaking the breadcrumbs in milk, chilling the shaped balls and finishing them under a lid keeps them tender. This recipe makes 18 meatballs, four or five per person, flavoured with onion, garlic and oregano. They go with spaghetti and tomato sauce, mash or rice, and they freeze well.
- Total
- 1 h 8 min
- Prep
- 20 min
- Cook
- 18 min
- Serves
- 4
- Per serving
- 270kcal
How long to cook turkey meatballs
A 40g meatball needs about 8 minutes of browning and another 8–10 minutes under a lid to reach 75°C in the middle. Smaller balls cook faster, so keep them all the same size. The lid traps steam and finishes them gently, which suits lean meat much better than long, fierce frying. A meat thermometer takes the guesswork out; poke one in the middle of a ball rather than relying on the clock.
Thigh mince has a little more fat than breast mince and is much more forgiving. If you only find breast mince, the milk-soaked crumbs matter even more. Fresh breadcrumbs from a slice of bread can replace the dried ones if you use 80g and skip the milk.
Cooking turkey meatballs
Tap a time to start a timer.
- Soak the crumbs Stir the breadcrumbs and milk together in a large bowl and leave for until the milk has soaked in. This keeps lean turkey moist as it cooks.
- Mix Add the grated onion, garlic, turkey, egg, oregano, salt and pepper. Mix with your hands for about a minute, just until everything is evenly combined. Overworking makes the meatballs tough.
- Shape and chill With damp hands, roll the mixture into 18 balls of about 40g each, roughly the size of a golf ball. Put them on a tray lined with baking paper and chill for so they hold their shape.
- Brown Heat the oil in a large frying pan over a medium-high heat. Add the meatballs and brown for about , turning them every , until golden on all sides.
- Finish cooking Turn the heat down to medium-low, cover with a lid and cook for more. They are done when they are piping hot all the way through, with no pink inside, and read 75°C on a meat thermometer.
Serving ideas
Simmer the meatballs in a tomato sauce for a quick spaghetti dinner, or make them the star of a creamy bowl of mash and peas. For a spicy dinner with rice, try the same balls in turkey meatballs in curry sauce. If you prefer a beef-and-pork version in tomato sauce, Italian meatballs is the classic.
Common problems and fixes for Turkey Meatballs
- The meatballs are dry.
- Lean turkey dries out quickly once it passes 75°C. Check one with a thermometer at 8 minutes of covered cooking and take them off the heat as soon as they reach temperature. Thigh mince is more forgiving than breast mince.
- The mixture is too sticky to roll.
- Dip your hands in cold water between balls and chill the mixture for 15 minutes before shaping. Only add a tablespoon of breadcrumbs if it is still unmanageable, as too many make the meatballs dense.
- The meatballs fall apart in the pan.
- Make sure they have chilled for the full 30 minutes, and leave them untouched for the first 2 minutes so a crust forms before you turn them.
Frequently asked questions about Turkey Meatballs
How long do they take to cook?
In a frying pan they take about 18 minutes: 8 minutes browning, then 8–10 minutes covered. In the oven, bake them on a lined tray at 200°C (180°C fan), gas 6, for 18–20 minutes, turning once halfway.
Can you freeze them?
Yes, for up to 3 months. Cool them quickly, freeze in a sealed container and defrost in the fridge overnight. Reheat until steaming hot all the way through, and only reheat once.
What can I use instead of breadcrumbs?
Porridge oats work in the same weight. Whizz them briefly first if you want a finer texture.
What goes well with them?
Spaghetti with tomato sauce, creamy mash or plain rice all work, as does a green salad for something lighter.
How did you like the recipe?
4.6 / 5 · 8 ratings
