This delicious turkey meatball recipe by Nigella is a quick and nutritious meal, perfect for busy days! These juicy meatballs, packed with herbs and garlic, are flexible enough for baking or frying and can be made with pantry staples like breadcrumbs or oats.
Ingredients Needed:
- 900g ground turkey
- 100g breadcrumbs or panko or rolled oats
- 2/3 onion, minced
- 1/2 fresh parsley, minced
- 2 large eggs
- 3 cloves garlic, minced
- 2 tsp Worcestershire sauce
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper (1 tsp salt and 1/2 tsp pepper for seasoning)
- 60ml olive oil
How To Make Turkey Meatballs Recipe?
- To make the meatballs: In a large bowl, combine ground turkey, breadcrumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, salt, and pepper. Mix well with a spatula or your hands. Shape into 1-inch balls; you should get around 48 meatballs.
- To bake the meatballs: Preheat oven to 200°C / 400°F. Line a baking sheet with foil and place a wire rack on it, coating it with nonstick spray. Arrange meatballs on the rack, brush with olive oil, and bake for 15–20 minutes until browned with crispy edges. An internal thermometer should read 74°C / 165°F for 15 seconds.
- To fry the meatballs: Heat olive oil in a large skillet over medium-high heat. Fry meatballs in batches, turning until browned on all sides and fully cooked, about 5–7 minutes per batch. Add more oil as needed between batches to keep the skillet from drying.
- To freeze the meatballs: Arrange meatballs in a single layer on a baking sheet, spacing them apart. Freeze until solid, about 1 hour, then transfer to a freezer-safe container. Store for up to 1 month.
Recipe Tips:
- Keep Meatballs Soft: Don’t mix the meat too much, or the meatballs will be tough. Mix just until combined for a soft texture.
- Shape Gently: Don’t press too hard when forming the meatballs. A light touch keeps them airy and helps them cook evenly.
- Taste Test First: Cook a small piece to check the flavor before making all the meatballs. Adjust seasoning if needed.
- Cook in Batches: When frying, cook in batches to get a crispy outside. Overcrowding makes them steam instead of brown.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover turkey meatballs cool to room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
- Freeze: After the meatballs have cooled, arrange them on a baking sheet in a single layer and freeze until solid, about 1 hour. Once frozen, transfer them to a freezer-safe container and store them for up to 1 month.
- Reheat: Heat a skillet over medium heat, add a splash of water or broth, and warm the meatballs, turning occasionally until heated through.
Nutrition Facts:
- Calories: 42 kcal
- Total Fat: 2.4g
- Saturated Fat: 0.8g
- Cholesterol: 13mg
- Sodium: 65mg
- Potassium: 64mg
- Total Carbohydrate: 1.5g
- Dietary Fiber: 0.2g
- Sugars: 0g
- Protein: 3.3g
Try More Nigella Lawson Recipes:
- Nigella Orzo Meatballs Recipe
- Nigella Black Pudding Meatballs
- Nigella Meatballs In Tomato Sauce Recipe
Nigella Turkey Meatballs Recipe
Description
This delicious turkey meatball recipe by Nigella is a quick and nutritious meal, perfect for busy days! These juicy meatballs, packed with herbs and garlic, are flexible enough for baking or frying and can be made with pantry staples like breadcrumbs or oats.
Ingredients
Instructions
- To make the meatballs: In a large bowl, combine ground turkey, breadcrumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, salt, and pepper. Mix well with a spatula or your hands. Shape into 1-inch balls; you should get around 48 meatballs.
- To bake the meatballs: Preheat oven to 200°C / 400°F. Line a baking sheet with foil and place a wire rack on it, coating it with nonstick spray. Arrange meatballs on the rack, brush with olive oil, and bake for 15–20 minutes until browned with crispy edges. An internal thermometer should read 74°C / 165°F for 15 seconds.
- To fry the meatballs: Heat olive oil in a large skillet over medium-high heat. Fry meatballs in batches, turning until browned on all sides and fully cooked, about 5–7 minutes per batch. Add more oil as needed between batches to keep the skillet from drying.
- To freeze the meatballs: Arrange meatballs in a single layer on a baking sheet, spacing them apart. Freeze until solid, about 1 hour, then transfer to a freezer-safe container. Store for up to 1 month.
Notes
- Keep Meatballs Soft: Don’t mix the meat too much, or the meatballs will be tough. Mix just until combined for a soft texture.
- Shape Gently: Don’t press too hard when forming the meatballs. A light touch keeps them airy and helps them cook evenly.
- Taste Test First: Cook a small piece to check the flavor before making all the meatballs. Adjust seasoning if needed.
- Cook in Batches: When frying, cook in batches to get a crispy outside. Overcrowding makes them steam instead of brown.
Nigella Turkey Meatballs Recipe