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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.