Garlic Butter Turkey Meatballs – Tender, Juicy, and Full of Flavor

Turkey meatballs don’t have to be dry or boring. These Garlic Butter Turkey Meatballs are juicy, flavorful, and cooked in a silky garlic-butter sauce that clings to every bite. They come together quickly with simple pantry ingredients, and the result tastes like something you’d get at a cozy bistro.

Serve them with pasta, rice, mashed potatoes, or a pile of garlicky greens. This is a weeknight-friendly recipe that feels special without being fussy.

Garlic Butter Turkey Meatballs - Tender, Juicy, and Full of Flavor

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• For the meatballs:
• 1 1/4 pounds ground turkey (93% lean works well)
• 1/3 cup plain breadcrumbs (panko or regular)
• 1 large egg
• 1/4 cup grated yellow onion (with juices)
• 3 cloves garlic, finely minced
• 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
• 1 teaspoon Italian seasoning (optional but tasty)
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/2 to 3/4 teaspoon fine sea salt, to taste
• 1/2 teaspoon black pepper
• 1–2 tablespoons olive oil, for searing
• For the garlic butter sauce:
• 4 tablespoons unsalted butter
• 3–4 cloves garlic, minced
• 1/2 cup low-sodium chicken broth (or dry white wine)
• 1 tablespoon lemon juice
• 1–2 tablespoons chopped fresh parsley
• Red pepper flakes, a pinch (optional)
• Salt and pepper, to taste
• To serve (optional): Cooked pasta or rice, crusty bread, grated Parmesan, lemon wedges

Instructions

 

• Mix the meatball base: In a large bowl, combine ground turkey, breadcrumbs, egg, grated onion, minced garlic, parsley, Italian seasoning, paprika, salt, and pepper. Use a fork or your hands to gently mix until just combined. Do not overwork the meat.
• Shape the meatballs: With damp hands or a small scoop, form 16–20 meatballs, about 1 to 1 1/2 inches each. Place them on a plate or parchment-lined sheet.
• Preheat your skillet: Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat.
• Sear the meatballs: Add meatballs in a single layer without crowding. Cook 6–8 minutes, turning every couple of minutes to brown all sides. Add a bit more oil if the pan looks dry.
• Check doneness: Turkey meatballs are done when the centers reach 165°F (74°C). If they brown too quickly, lower the heat and cover the pan for 2–3 minutes to finish cooking.
• Transfer and rest: Move the cooked meatballs to a plate and tent loosely with foil.
• Make the garlic butter sauce: Reduce heat to medium-low. Add butter to the skillet. When melted, stir in minced garlic and cook for 30–45 seconds until fragrant, not browned.
• Deglaze: Pour in the chicken broth (or wine) and scrape up browned bits with a wooden spoon. Simmer 2–3 minutes to reduce slightly.
• Finish the sauce: Stir in lemon juice, parsley, and a pinch of red pepper flakes. Taste and season with salt and pepper as needed.
• Coat the meatballs: Return the meatballs to the skillet and spoon the sauce over them. Simmer 1–2 minutes to warm through and let flavors mingle.
• Serve: Plate with pasta, rice, or crusty bread. Spoon extra garlic butter over the top and finish with more parsley or Parmesan if you like.

Why This Recipe Works

• Moisture is built in: A mix of breadcrumbs, egg, and grated onion keeps the turkey tender and prevents dry, crumbly meatballs.
• Flavor in every layer: Garlic goes into the meatballs and the sauce, so the taste runs through, not just on top.
• Quick pan sauce: Browning the meatballs leaves savory bits in the skillet, which turn into a rich garlic-butter sauce in minutes.
• Flexible and forgiving: Use whatever herbs or broth you have. The method stays the same and still delivers great results.
• Light but satisfying: Turkey keeps things lean, while butter adds just enough richness for a balanced, comforting dish.

Ingredients

• For the meatballs:
• 1 1/4 pounds ground turkey (93% lean works well)
• 1/3 cup plain breadcrumbs (panko or regular)
• 1 large egg
• 1/4 cup grated yellow onion (with juices)
• 3 cloves garlic, finely minced
• 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
• 1 teaspoon Italian seasoning (optional but tasty)
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/2 to 3/4 teaspoon fine sea salt, to taste
• 1/2 teaspoon black pepper
• 1–2 tablespoons olive oil, for searing
• For the garlic butter sauce:
• 4 tablespoons unsalted butter
• 3–4 cloves garlic, minced
• 1/2 cup low-sodium chicken broth (or dry white wine)
• 1 tablespoon lemon juice
• 1–2 tablespoons chopped fresh parsley
• Red pepper flakes, a pinch (optional)
• Salt and pepper, to taste
• To serve (optional): Cooked pasta or rice, crusty bread, grated Parmesan, lemon wedges

How to Make It

1. Mix the meatball base: In a large bowl, combine ground turkey, breadcrumbs, egg, grated onion, minced garlic, parsley, Italian seasoning, paprika, salt, and pepper.

   Use a fork or your hands to gently mix until just combined. Do not overwork the meat.

2. Shape the meatballs: With damp hands or a small scoop, form 16–20 meatballs, about 1 to 1 1/2 inches each. Place them on a plate or parchment-lined sheet.
3. Preheat your skillet: Heat a large nonstick or cast-iron skillet over medium heat.

   Add 1 tablespoon olive oil and swirl to coat.

4. Sear the meatballs: Add meatballs in a single layer without crowding. Cook 6–8 minutes, turning every couple of minutes to brown all sides. Add a bit more oil if the pan looks dry.
5. Check doneness: Turkey meatballs are done when the centers reach 165°F (74°C).

   If they brown too quickly, lower the heat and cover the pan for 2–3 minutes to finish cooking.

6. Transfer and rest: Move the cooked meatballs to a plate and tent loosely with foil.
7. Make the garlic butter sauce: Reduce heat to medium-low. Add butter to the skillet. When melted, stir in minced garlic and cook for 30–45 seconds until fragrant, not browned.
8. Deglaze: Pour in the chicken broth (or wine) and scrape up browned bits with a wooden spoon.

   Simmer 2–3 minutes to reduce slightly.

9. Finish the sauce: Stir in lemon juice, parsley, and a pinch of red pepper flakes. Taste and season with salt and pepper as needed.
10. Coat the meatballs: Return the meatballs to the skillet and spoon the sauce over them. Simmer 1–2 minutes to warm through and let flavors mingle.
11. Serve: Plate with pasta, rice, or crusty bread.

    Spoon extra garlic butter over the top and finish with more parsley or Parmesan if you like.

Storage Instructions

• Refrigerate: Store cooled meatballs with sauce in an airtight container for up to 4 days.
• Freeze: Arrange cooked, cooled meatballs on a tray and freeze until firm, then transfer to a freezer bag. Freeze sauce separately in a small container. Keep up to 3 months.
• Reheat: Warm gently in a covered skillet over low heat with a splash of broth or water until hot.

  For frozen, thaw overnight in the fridge before reheating.

• Meal prep tip: Double the recipe and freeze half for an easy weeknight win.

Benefits of This Recipe

• Lighter than beef: Ground turkey offers a leaner protein while still feeling hearty.
• Fast, family-friendly: From start to finish, you can get dinner on the table in about 30 minutes.
• Pantry-friendly: Most ingredients are everyday staples, so no special shopping trip required.
• Versatile serving options: Works with pasta, grains, zoodles, or a simple salad.
• Great for leftovers: The sauce keeps the meatballs moist even after reheating.

Common Mistakes to Avoid

• Overmixing the meat: This compacts the turkey and makes tough meatballs. Mix just until combined.
• Skipping the binder: Breadcrumbs and egg help the meatballs hold and stay tender. Don’t leave them out.
• High heat the whole time: Too hot, and the exterior burns before the inside cooks.

  Medium heat gives a nice sear without drying.

• Overcooking: Turkey goes dry past 165°F. Use a thermometer for perfect results.
• Neglecting seasoning: Ground turkey is mild. Salt and spices are essential for flavor.

Variations You Can Try

• Creamy garlic version: Stir 1/4 cup heavy cream or half-and-half into the sauce for a richer finish.
• Lemon-herb bright: Add extra lemon zest and fresh dill or basil for a fresh, zippy take.
• Spicy kick: Mix 1 teaspoon chili flakes or a little Calabrian chili paste into the sauce.
• Cheesy center: Tuck a small cube of mozzarella into each meatball before searing for a melty surprise.
• Gluten-free: Use certified GF breadcrumbs or almond flour.

  Check your broth label.

• Dairy-free: Swap butter for a plant-based alternative and skip Parmesan.
• Baked meatballs: Bake on a greased sheet at 425°F (220°C) for 12–15 minutes, then toss in the sauce.

FAQ

Can I use ground chicken instead of turkey?

Yes. Ground chicken works well with the same measurements and method. Just watch the cook time and still aim for 165°F internal temperature.

How do I keep the meatballs from falling apart?

Use the breadcrumb-and-egg binder, don’t over-handle the mixture, and sear in a hot pan without moving them too soon.

Let each side set before turning.

What’s the best turkey fat percentage for meatballs?

A mix around 93% lean keeps things moist but not greasy. Extra-lean (99%) can be dry unless you add more moisture, like an extra tablespoon of olive oil or a splash of milk.

Can I make these ahead?

Yes. Shape the meatballs and refrigerate up to 24 hours before cooking, or freeze them raw on a tray, then bag and cook from thawed.

The sauce can be made the day before and reheated.

What can I serve with these meatballs?

They’re great over spaghetti, orzo, or rice. They also pair well with mashed potatoes, roasted asparagus, sautéed spinach, or a simple green salad.

How do I avoid a bitter garlic taste?

Cook the garlic gently in butter over medium-low heat for under a minute. If it browns, it can turn bitter.

Add it after the butter melts and keep it moving.

Can I use dried herbs instead of fresh?

Absolutely. Use about one-third the amount of dried herbs in place of fresh. Adjust to taste and add a little fresh parsley at the end if you have it.

Wrapping Up

These Garlic Butter Turkey Meatballs are simple, reliable, and loaded with flavor.

The combination of tender meatballs and a quick, garlicky sauce makes them weeknight-ready yet company-worthy. Keep the ingredients on hand, and you’ll always have an easy dinner that feels a little special. Serve them your favorite way and enjoy every buttery, garlicky bite.