10 Easy Turkey Meatballs Recipe Ideas for Dinner (2024)

FAQs

What do you eat with meatballs? ›

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

Ingredients: turkey, water, onions, mechanically separated turkey, textured soy flour, bread crumbs (wheat flour, salt), less than 2% of: spices, dehydrated onions, garlic powder, sugar, salt, natural flavors, maltodextrin, soy protein concentrate, sodium phosphate.

Stroganoff Over Rice or Egg Noodles. Tater Tot Casserole or Cowboy Casserole (instead of ground beef) Cooked in an air fryer and served on baked potatoes with steamed broccoli and Alfredo sauce from a jar. Cooked in an air fryer and served on rolls or baguettes with marinara and mozzarella for meatball sandwiches.

Adding raw meatballs to the sauce and gently simmering till cooked yields ultra-tender results, and infuses the sauce with meaty flavor—a slow cooker gives great results.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

Recipe Tips & Tricks

If your turkey meatballs are hard or rubbery, you likely overworked the meat or compacted them too tightly. Trust and Believe: Baking Is Best. It's fast, has easy clean up, and as long as you brush the meatballs with olive oil, you'll get juicy results.

Should I roll my meatballs in flour before baking? ›

A traditional size for this sort of meatball is 2 to 3 inches across, but you can make them any size you want. Once you roll the meatball in your hands, roll it in the flour to give it a good coating. Set each one on a baking sheet as you work.

Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.

This process allows the baking soda to neutralize acid on the surface of the meat, resulting in less toughness and a cooked meat that is juicy on the inside while remaining crispy on the outside. Note: Some cuts of meat may take longer to soak in the baking soda to fully tenderize.

Whether you make them fresh or buy them frozen, meatballs make some amazing appetizers and dinners. Just make sure you buy the best frozen meatballs if you go that route!

One of the best things about meatballs is that they go with just about anything. You can serve them up over a bowl of rice or pasta, pair them with your favorite vegetable side dish, pile them onto a hearty toasted sub, or even serve them over your favorite salad.

Editor: I think your instincts are right on here — two sides for smaller meatballs and four for larger ones. But my favorite way to brown meatballs is actually in the oven, not on the stove!

There's nothing easier or more satisfying than a plate of spaghetti with red sauce and meatballs, but that's not the only way to eat meatballs! Here are some other things you can do with homemade meatballs: Make meabtall subs (hoagie rolls, red sauce, meatballs, mozzarella)