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Garlic Parmesan Turkey Meatballs – Juicy, Tender, and Creamy

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Juicy, tender garlic Parmesan turkey meatballs made with ground turkey, fresh garlic, Parmesan cheese, and Italian herbs. These flavorful oven-baked meatballs are perfect for pasta, meal prep, sandwiches, or a delicious family dinner.

Ingredients

  • 1 lb ground turkey
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 large egg
  • 4 garlic cloves, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
  2. Place the ground turkey in a large mixing bowl. Add the Parmesan cheese, breadcrumbs, egg, minced garlic, parsley, Italian seasoning, garlic powder, salt, and black pepper.
  3. Gently mix the ingredients with clean hands or a spoon until evenly combined. Avoid overmixing to keep the meatballs tender and juicy.
  4. Using a cookie scoop or your hands, portion the mixture into approximately 1 1/2-inch meatballs. Roll gently into even balls.
  5. Arrange the meatballs on the prepared baking sheet, leaving a little space between each one. Lightly brush or drizzle with olive oil.
  6. Bake for 18–22 minutes, or until the meatballs are golden on the outside and the internal temperature reaches 165°F (74°C).
  7. Remove the meatballs from the oven and allow them to rest for 3–5 minutes before serving.
  8. Serve warm with your favorite pasta sauce, over spaghetti, alongside roasted vegetables, or as a protein-packed appetizer. Garnish with additional Parmesan and fresh parsley if desired.

Notes

  • This is an adapted version inspired by the linked garlic Parmesan turkey meatballs recipe; exact ingredient quantities and directions have not been verified against the original.
  • Use ground turkey with a little fat rather than extremely lean turkey breast for juicier meatballs.
  • Freshly grated Parmesan provides better flavor and texture than pre-shredded cheese.
  • Avoid overworking the meat mixture, which can make the meatballs dense.
  • For gluten-free meatballs, substitute certified gluten-free breadcrumbs.
  • For extra moisture, add 1–2 tablespoons of milk if the mixture feels too dry.
  • Refrigerate cooked meatballs in an airtight container for up to 3–4 days.
  • Freeze cooked and cooled meatballs for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheat gently in marinara sauce or in a covered baking dish to prevent drying out.
  • Serve with marinara, creamy garlic sauce, zucchini noodles, mashed potatoes, or a fresh green salad.
  • Nutrition information is estimated per serving and will vary depending on the ground turkey and Parmesan used.

Nutrition

Find it online: https://yumfamilyrecipes.com/garlic-parmesan-turkey-meatballs-juicy-tender-and-creamy/