10 Easy Turkey Meatballs Recipe Ideas for Dinner (2024)

FAQs

What meals can be made from meatballs? ›

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.

Based on the rule of thumb regarding 6 ounces of meat per person, you will need 2 meatballs per person or 100 meatballs for 50 people. If you are serving meatballs as appetizers you probably want to make small co*cktail meatballs. The best size for appetizers are usually 1-inch meatballs.

Although meatballs cooked in tomato sauce and served with pasta is likely what most Americans first imagine when they think of them, this meatball preparation is virtually nonexistent in Italy. In most regions, meatballs are just fried and eaten as is—enjoyed as a snack or served as a second course without any sauce.

Some homemade meatballs with a side or roasted green beans is such a filling and delicious meal. You can even cook your meatballs and roast your green beans at the same time.

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.

Commercially ground turkey also has a finer texture than beef or pork, which is why it cooks up mushy. The fine consistency also means the meat has a harder time holding on to moisture.

What does adding milk to meatballs do? ›

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.

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.

Allowing your meatballs to cook on the stove in a simmering sauce is a great way to flavor the meatballs and the sauce. Whether you are cooking your own meatballs or you bought them, you'll end up with the most tender meatballs. As they simmer, they will soak up so much of that delicious tomato sauce.

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! It's a fast way to brown the whole batch in one go, with no splattering of the cook or the stovetop.

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.

This dish is simple perfection. Delicious, rich, satisfying, perfect. Spaghetti and meatballs will make anyone smile.