If all the classic, herby, savory flavors of Thanksgiving were rolled into one satisfying main dish, these turkey meatballs would be it! They’re MUCH easier to master than cooking a turkey, making them perfect for small holiday gatherings and year-round Thanksgiving cravings.
Just 10 ingredients obligatory and perfect to accompany Thanksgiving classics like mashed potatoes, green bean casserole and cranberry sauce. Let us show you how it’s done!
Ingredients for Thanksgiving Turkey Meatballs
These EASY and flavorful ground turkey meatballs require just a few basic ingredients:
- Ground turkey – Turkey is a Thanksgiving classic! Ground chicken would also work well in this recipe, but ground beef has a stronger flavor that we thought would overpower the herbs.
- Sautéed onions, celery and garlic – These vegetables create a savory flavor base, and when sautéed, they become tender and add a sweet, caramelized flavor. Plus, sautéing reduces the water content, resulting in perfectly browned meatballs.
- Panko breadcrumbs – These act as a binder (no eggs needed!) and absorb any excess moisture. Gluten-free breadcrumbs work just as well here for our GF eaters!
- Fresh herbs – We love the combination of rosemary, sage and parsley, which evokes the flavors of Thanksgiving. Using fresh herbs ensures the best flavor, but you can also use dried herbs in this recipe (halve the quantities!).
- Sea salt – For the flavor! Any finely ground salt works, although we prefer the flavor of sea salt.
How to Make Turkey Meatballs for Thanksgiving
- Brown the vegetables – We cook the onion and celery with olive oil and salt for flavor until softened and fragrant, then add the garlic and continue cooking for a minute.
- Combine sautéed vegetables, breadcrumbs, herbs, salt and turkey. Mix until the herbs and salt are evenly distributed, but avoid overworking the meat (this may make the meatballs tough).
- Spoon and shape – We like to use a cookie scoop to make it easier to create evenly sized meatballs (which ensures even cooking).
- Cook for 18 to 20 minutes at 400 degrees Fahrenheit (204 Celsius).
- Grill – This last step gives the meatballs a golden exterior and extra flavor!
Questions
Can these turkey meatballs be made in advance?
Yes! For optimal flavor and texture (perfect for serving at a holiday gathering), prepare through step 4 (mix ground turkey with seasonings and breadcrumbs), refrigerate mixture, then shape and cook just before serving. However, you can also cook the meatballs entirely and reheat them in the oven, or freeze the formed meatballs before cooking and cook them directly from frozen.
Can I cook on the stove?
Yes, although meatballs tend to be less uniformly round in shape! You can cook over medium heat in a lightly oiled skillet, turning several times, until the internal temperature reaches 165 degrees Fahrenheit. If they brown too quickly before being cooked in the center, reduce the heat.
Should I use a cast iron skillet?
No! (Although we like that it’s a one-pan dish and the high heat of cast iron gives the meatballs extra browning!) But you can saute the vegetables in any pan, then cook the meatballs on a lightly oiled baking sheet or in any broiler-safe dish (NOT glass).
We hope you LOVE these meatballs! These are :
Savory
Tender
Herby
Satisfying
Quick and easy
& Perfect for small Thanksgiving gatherings!
These meatballs pair especially well with Thanksgiving classics like mashed potatoes, green bean casserole, and cranberry sauce. And their simplicity also makes them perfect for eating all year round, including busy weeknights!
More Holiday-Friendly Dishes
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. Well done friends!
Servings 6 (3 servings of meatballs)
- 2 tablespoon olive or avocado oil
- 1/2 big white or yellow onion, cut into small cubes (1/2 large onion makes ~2 cups or 200 g)
- 2 large stems celery, ends trimmed and finely chopped (2 stems yield ~1 cup or 105 g)
- 1 teaspoon sea salt (SPLIT)
- 3 large cloves garlic, minced or in a hurry
- 1/2 cup panko breadcrumbs (gluten free as needed // we love Ian’s for GF)
- 1/4 cup fresh parsley*, finely chopped
- 1 teaspoon fresh rosemary*, minced
- 1 teaspoon fresh sage*, chopped
- 1 book ground turkey
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Preheat the oven to 400 degrees F (204 C) and arrange your oven racks so that there is one rack in the center and one near the top for toasting.
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In a 12-inch cast iron skillet (or other ovenproof skillet), heat the oil over medium heat. Once hot, add the onion, celery and half the salt. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Add garlic and cook 1 minute, until fragrant. Transfer the vegetables to a large bowl and let cool for a few minutes.
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Once the vegetables have cooled slightly, add the breadcrumbs, parsley, rosemary, sage and remaining salt. Stir to combine.
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Add the ground turkey and mix gently with clean hands until combined. Avoid overworking the meat; this will make the meatballs tough.
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Portion the mixture into 1 ½ tablespoon quantities (we used this scoop), shape into balls and arrange in the same pan you used to saute. If you don’t have an ovenproof pan, you can also use a lightly oiled baking sheet or broiler pan.
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Bake on the center rack for 18 to 20 minutes, then turn the oven to broil and move the baking dish to the top rack. Grill for 2-3 minutes, until nicely browned. For food safety reasons, use a meat thermometer to check that the internal temperature is around 165 degrees F before serving.
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Appreciate! These meatballs are delicious with other Thanksgiving classics like mashed potatoes, green bean casserole, and cranberry sauce.
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Leftover cooked and cooled meatballs can be stored in the refrigerator for 2 to 3 days or in the freezer for 1 month or more. Reheat in 375 degree F (190 C) oven for 10 minutes or until heated through.
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If you want to freeze individual “meatballs” before cooking, shape them into patties (which cook more evenly from frozen than meatballs), then cook from frozen in a lightly oiled skillet over medium heat until browned on both sides and the internal temperature reaches 165 degrees F (74 C) – about 5 to 6 minutes per side.
*We prefer the flavor of fresh herbs over dried ones in this recipe, but you can substitute fresh herbs for dried herbs (using half the amount), if you like.
*Nutritional information is a rough estimate.
Portion: 1 (three meatballs) serving Calories: 305 Carbohydrates: 14.5 g Protein: 21.3 g Fat: 18.3 g Saturated fat: 4.2 g Polyunsaturated fats: 4.2 g Monounsaturated fat: 8 g Trans fat: 0.19 g Cholesterol: 80 mg Sodium: 546 mg Potassium: 397 mg Fiber: 1.8 g Sugar: 3.9 g Vitamin A: 140 UI Vitamin C: 9.3 mg Calcium: 89 mg Iron: 2.4 mg
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