Recipes Dinner Meat Dishes Meatballs Turkey Meatballs 5.0 (3) 2 Reviews Sausage, herbs, and cheese make the juiciest turkey meatballs. By Marianne Williams Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Food & Wine's Editorial Guidelines Published on June 24, 2024 Tested by Melissa Gray Tested by Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine, Southern Living, Real Simple, and Health. She has been cooking professionally since she was 16 years old but could always be found cooking and baking with her mom even from a young age. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Active Time: 45 mins Total Time: 1 hr Servings: 4 Jump to recipe If the thought of ground turkey gives you dry meat vibes, prepare to be blown away. The addition of Italian sausage, milk-soaked panko, cheese, and an egg make these meatballs incredibly tender. Opt for ground turkey from the dark meat of the turkey (not lean), if you can find it, as the little bit of extra fat gives the meatballs better flavor. Lemon and fresh herbs add lightness, and the buttery pan sauce is balanced by the zippy acidity of white wine and mustard. You can also skip the pan sauce and opt for your favorite marinara instead. Either way, serve the meatballs over rice, orzo, or butter noodles with a handful of chopped fresh basil and a glass of wine. Frequently Asked Questions How do you keep turkey meatballs from falling apart? Turkey meatballs, and most meatballs in general, hold together with the help of binders, such as eggs and breadcrumbs. Rehydrating the breadcrumbs in milk makes them “stickier” and also helps keep the meatballs together. Why are my homemade meatballs tough? Meatballs can become tough if the meat mixture is overworked. When mixing, use a light hand or even a fork to fold the mixture until it is just combined. Notes from the Food & Wine Test Kitchen If you like your meatballs with a little kick, opt for a spicy turkey sausage. You can also make these more decadent by adding diced prosciutto or using Parmesan or Asiago instead of the Pecorino cheese. Make ahead The meatball mixture can be made up to a day ahead and stored in an airtight container in the refrigerator, or you can form the meatballs up to a day ahead and store on a parchment-lined baking sheet. You can also freeze the formed meatballs until firm and completely frozen, then place in a resealable bag; they’ll keep for up to three weeks. Cook Mode (Keep screen awake) Ingredients 1/2 cup panko 1/3 cup whole milk 1 pound ground turkey (preferably not lean) 1/2 pound sweet Italian turkey sausage 2 ounces Pecorino Romano cheese, grated (1/2 cup) 1 large egg, lightly beaten 3 tablespoons chopped fresh basil 1 tablespoon thinly sliced fresh chives, plus more for garnish 2 teaspoons grated lemon zest (from 1 lemon) 1 large garlic clove, grated 3/4 teaspoon black pepper 1/4 teaspoon kosher salt 3 tablespoons extra-virgin olive oil, divided 3/4 cup dry white wine 1/2 cup lower-sodium chicken broth 1 tablespoon Dijon mustard 3 tablespoons unsalted butter, cubed Fresh small basil leaves Hot cooked rice or orzo Lemon wedges Directions Place panko in a large bowl. Pour milk over panko, and stir to combine. Let stand, stirring occasionally, until panko absorbs milk, about 2 minutes. Add ground turkey, sausage, cheese, egg, basil, chives, lemon zest, garlic, pepper, and salt. Stir gently using a fork or clean hands until combined, being sure not to overwork meat. Line a small baking sheet using parchment paper. Roll turkey mixture into about 16 (2-ounce) balls. Place on prepared baking sheet, and cover using plastic wrap. Place in refrigerator until firm and cold, at least 15 minutes or up to 12 hours. Meanwhile, preheat oven to 400°F. Line a small baking sheet with aluminum foil, and drizzle with 1 tablespoon of the oil; set aside. Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Add meatballs in an even layer; cook, undisturbed, until browned on 1 side, about 2 minutes. Carefully turn using tongs; cook, turning often, until browned on all sides, about 5 minutes. Place meatballs on prepared baking sheet. (Do not wipe out the skillet.) Bake the meatballs in preheated oven until an instant-read thermometer inserted into center of meatballs registers 155°F, about 7 minutes. (Temperature will continue to rise to 165°F.) While meatballs bake, add wine to cast-iron skillet; bring to a boil over medium-high, using a wooden spoon to scrape up any browned bits from bottom of skillet. Cook over medium-high, stirring occasionally, until wine is reduced by half, about 3 minutes. Whisk in broth and mustard; bring to a simmer over medium-high, stirring occasionally. Cook, stirring constantly, until mustard is smooth and sauce is slightly reduced, about 3 minutes. Remove from heat, and whisk in butter until combined. Divide meatballs evenly among plates, and spoon about 2 tablespoons pan sauce over meatballs. Garnish with basil leaves and additional chives. Serve over cooked rice or orzo with lemon wedges. Rate It Print