Turkey Or Italian Meatballs Recipe

Soak breadcrumbs

In a small bowl combine the breadcrumbs and milk. Let sit 5 minutes until the breadcrumbs absorb the milk and become mushy.

Mix meatball ingredients

In a large bowl add the ground meat, soaked breadcrumbs, egg, grated Parmesan, chopped parsley (or basil), minced garlic, finely diced or grated onion, Italian seasoning, salt, and black pepper. Using your hands or a fork, gently combine until just incorporated — avoid overworking to keep meatballs tender.

Portion and shape

Using a tablespoon or small scoop, portion the mixture into roughly 1-inch (about 1 tablespoon to 1.5 tablespoons) meatballs. Aim for about 24–28 small appetizer meatballs from 1 lb of meat. Roll each portion gently between your palms to form smooth balls. If mixture is sticky, wet your hands slightly.

Chill (optional but recommended)

Place formed meatballs on a tray and chill in the refrigerator for 20–30 minutes. This helps them hold together while searing and cooking.

Sear and finish cooking

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches (do not crowd the pan), add meatballs in a single layer and cook, turning occasionally, until browned on all sides, about 6–8 minutes total. If you prefer baking instead: preheat oven to 400°F (200°C), place meatballs on a rimmed baking sheet lined with parchment, bake 12–15 minutes until internal temperature reaches 165°F (74°C) for turkey or 160°F (71°C) for beef/pork mixture. For skillet method, reduce heat to medium-low after browning, cover and cook an additional 4–6 minutes until cooked through (or finish in a 350°F oven for 8–10 minutes).

Make tomato dipping sauce

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 minced garlic clove and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes (14 oz), tomato paste if using, salt, black pepper and red pepper flakes. Stir and bring to a gentle simmer. Cook 8–12 minutes to thicken slightly and develop flavor. Stir in chopped fresh basil or parsley at the end.

Combine meatballs and sauce (optional)

If you want saucy meatballs, transfer browned meatballs to the simmering sauce and simmer gently 8–10 minutes so flavors meld and meatballs finish cooking. For appetizers, you can instead serve sauce in a small bowl for dipping.

Transfer meatballs to a serving platter. If using sauce, spoon sauce over meatballs or arrange meatballs around a dipping bowl of sauce.

Insert toothpicks into individual meatballs for easy picking. Sprinkle chopped parsley or basil and grated Parmesan over the top for garnish.

Serve warm. Leftover meatballs keep in an airtight container refrigerated up to 3 days or frozen up to 3 months.