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Healthy Ground Turkey Meatballs - Light, Juicy, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) ground turkey (93% lean is ideal)
  • 1/2 small yellow onion, finely grated (with juices)
  • 2 garlic cloves, minced
  • 1/3 cup whole-wheat breadcrumbs (or regular)
  • 1 large egg
  • 2 tbsp chopped fresh parsley (or 2 tsp dried)
  • 1 tsp dried oregano
  • 1/2 tsp paprika (smoked or sweet)
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • 1–2 tbsp grated Parmesan (optional but tasty)
  • 1–2 tsp olive oil (for baking sheet or pan)
  • Optional to serve: marinara sauce, lemon wedges, fresh basil, cooked whole-grain pasta, zoodles, or brown rice

Method
 

  1. Prep your pan: Heat the oven to 400°F (205°C). Line a baking sheet with parchment and lightly brush or spray with olive oil to prevent sticking.
  2. Grate the onion: Use the small holes of a box grater over a bowl. The onion pulp and juices help keep the meatballs moist—add it all.
  3. Mix the base: In a large bowl, combine ground turkey, grated onion, garlic, breadcrumbs, egg, parsley, oregano, paprika, salt, pepper, and Parmesan if using.
  4. Gently combine: Use a fork or your hands to mix just until everything comes together. Do not overmix or the meatballs can turn dense.
  5. Shape the meatballs: Lightly oil your hands and roll into 1.5-inch balls (about 16 meatballs). Place on the prepared baking sheet, spacing evenly.
  6. Bake: Cook for 14–18 minutes until the centers reach 165°F (74°C). For a touch of browning, broil on high for 1–2 minutes at the end.
  7. Serve your way: Toss in warm marinara, squeeze over lemon and sprinkle herbs, or plate with roasted veggies and grains.
  8. Alternative methods: To pan-sear, heat a large nonstick skillet with 1 tbsp olive oil over medium. Cook in batches, turning until browned and cooked through, 8–10 minutes. To simmer, brown briefly, then add to a pot of marinara and gently cook 10 minutes.