If you’re looking for something just a bit lighter to mix it up when you’re making Italian meals, Healthy Turkey Meatballs do not disappoint. You might not believe a recipe this flexible – and super compliant for so many diets! – can produce results so moist and tender, but not even your Nonna is gonna ask “Where’s the beef?” after trying these ground turkey meatballs.
As a “foodie” and an Italian I know very well that there are certain… rules, let’s say, that “cannot” be broken. But as a grown woman with bills to pay and a household to run and an age that requires me to occasionally be concerned about things like “cholesterol,” well, a girl’s gotta do what a girl’s gotta do.
And sometimes, what a girl’s gotta do it cut the carbs. And the dairy. When it comes to creating authentic Italian meatballs that just so happen to be gluten free and dairy free (and keto, and Whole30, and paleo too!), you won’t be surprised that a base of beef and pork can create incredibly tender, flavorful meatballs.
But turkey (and ground chicken, too) can be tricky. Dry meatballs are often an unwelcome consequence and definitely punishable by a whack with a wooden spoon in some homes, so let’s set us all up for success here.
Ground turkey is very forgiving when it comes to flavor, but you have to watch out for the texture. Thankfully, as someone who has to have menu variety for a variety of reasons (budget, boredom, boys, etc.) I have been training for the ground turkey olympics for years.
Perfecting the perfect filler-free turkey burger taught me that added moisture is key. And after making this ground turkey hash approximately eleventy billion times during my various Whole30 rounds, I’ve learned that a little seasoning will go a little way, but big pops of herbs can make up for a lot in the flavor department when you’re working with leaner meats. (And FYI, these tricks work for healthy ground chicken meatballs too!).
Bottom line, meatballs and sauce are a classic combo, and with the right ingredients and techniques, no one is missing the grease or grains in healthy ground turkey meatballs.
Turkey meatballs are a great healthy and low-carb meal option that the whole family can enjoy Many turkey meatball recipes call for breadcrumbs as a binder, but breadcrumbs aren’t actually necessary to make delicious turkey meatballs. With a few simple tricks, you can easily make flavorful and tender no breadcrumb turkey meatballs at home.
Why Make No Breadcrumb Turkey Meatballs?
There are a few reasons why you may want to skip the breadcrumbs when making turkey meatballs
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Lower Carb Breadcrumbs add unnecessary carbs to an otherwise healthy protein-packed meal, Skipping them allows you to make a lower carb dinner option
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Easier: Not having to add breadcrumbs streamlines the process and reduces ingredients needed.
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Prevents Dryness: Breadcrumbs can sometimes make meatballs dry or tough. Making them without prevents this texture issue.
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Gluten-Free: For those avoiding gluten, no breadcrumb meatballs open up the recipe to more people.
How to Make Juicy Turkey Meatballs Without Breadcrumbs
Making moist and tender turkey meatballs without any fillers or binders is easy to do:
1. Use an Egg
Adding an egg to your turkey meatball mixture helps bind everything together, allowing you to skip the breadcrumbs. Be sure to beat the egg well before mixing it into the ground turkey.
2. Include Finely Minced Onion
Onion is a great way to add moisture and flavor to meatballs. Mince it very finely so it incorporates evenly.
3. Don’t Overwork the Meat
Gently mix everything just until combined – overworking causes toughness.
4. Cook Properly
Cooking too long causes dryness. Opt for shorter cook times of 10-15 minutes maximum.
5. Add Healthy Fats
Incorporating olive oil or avocado oil gives essential moisture. Brush meatballs with oil before and after cooking.
6. Use a Bind
Including something sticky like egg, cheese, or a nut butter helps bind the meatballs.
7. Keep a Close Eye
Watch them closely as they cook and remove them as soon as they are just cooked through.
8. Allow Time to Rest
Letting them rest 5 minutes after cooking allows juices to redistribute evenly.
Flavorful Seasonings for Turkey Meatballs
Turkey meatballs may not have breadcrumbs, but they should still have lots of flavor. Here are some tasty seasoning options:
- Italian Herbs – basil, oregano, parsley
- Garlic & Onion Powders
- Chili Powder or Paprika
- Lemon Zest
- Worcestershire Sauce
- Soy Sauce or Tamari
- Crushed Red Pepper Flakes
- Fresh Chopped Herbs
- Grated Parmesan
- Cumin or Curry Powder
Play around with different spice combos to find your favorite turkey meatball flavor. Just be sure not to overseason, as that can also lead to dryness.
How to Cook No Breadcrumb Turkey Meatballs
You can cook turkey meatballs without breadcrumbs in a few different easy ways:
Oven: Form meatballs then bake at 400°F for 12-15 minutes until cooked through.
Skillet: Brown meatballs on all sides over medium heat until done, about 8-10 minutes.
Broiler: Cook under high broil for 5-7 minutes per side until cooked through. Watch closely to avoid burning.
Slow Cooker: Cook on low for 2-3 hours until meatballs reach 165°F internal temperature.
Air Fryer: Air fry at 380°F, flipping halfway through, for about 10 minutes until browned and cooked through.
Monitor the internal temperature of meatballs and remove them as soon as they register 165°F. Overcooking causes dryness. Allow to rest at least 5 minutes before serving.
Serving Suggestions for No Breadcrumb Turkey Meatballs
Turkey meatballs without breadcrumbs are very versatile and pair well with a variety of dishes:
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Pasta: Toss meatballs with your favorite marinara sauce over spaghetti or zoodles.
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Rice Bowls: Serve over cauliflower rice or quinoa for a lower carb option.
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Sandwiches: Use meatballs on subs or hoagies with cheese and sauteed peppers.
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Salads: Add halved meatballs to a fresh salad for extra protein.
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Soup: Simmer them in soups or stews for added heartiness.
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As Is: Eat them on their own for an easy finger-food snack.
Get creative with toppings and sides to give basic turkey meatballs lots of flavor. The options are endless!
Tips for Making the Best No Breadcrumb Turkey Meatballs
Follow these tips for guaranteed tender and juicy turkey meatballs every time:
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Use 90-93% lean ground turkey only. Higher fat content causes dryness.
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Chill the meatball mixture 30 minutes before cooking to help it hold shape better.
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Form meatballs of equal size so they cook evenly. A cookie scoop works great for this.
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Cook at high heat for short time only. Low and slow dries them out.
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Don’t crowd meatballs on the cooking surface. Leave space between them.
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Turn or move them gently during cooking to prevent breaking apart.
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Check temperature early to prevent overcooking. Cook only until 165°F.
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Let rest 5 minutes after cooking so juices can absorb back into meat.
You don’t need breadcrumbs or other fillers to make delicious turkey meatballs! With a few easy tricks like using an egg binder, not overworking the meat, and cooking at high heat for a short time, you can easily make flavorful and juicy no breadcrumb turkey meatballs. Get creative with different spices and serve them over pasta, rice, or greens for a fast and healthy dinner the whole family will love.
How to Make Healthy Turkey Meatballs
Healthy ground turkey meatballs are moist, tender, and incredibly flavorful. They’re seared to add an extra layer of depth, then baked and smothered with an easy marinara sauce. This ground turkey recipe is broadly compliant (i.e. no gluten, nuts, added sugar, or lactose) and we guarantee the entire family will love ’em!
Need a different visual? Click here to view the google web story for this recipe!
- If making marinara from scratch, start it first. Start the sauce by sautéing onions and garlic in ghee or butter. Once softened, add some tomato paste and cook a few minutes to work off the canned flavor.
- Add fire roasted canned tomatoes, season with salt and pepper, then top with a bit more ghee or butter. Cover and simmer for about 30 minutes.
- Once the tomatoes have broken down and the flavors have developed, add fresh basil and give it a quick puree.
- While the sauce simmers, make the meatballs. Combine the onions, garlic, fresh basil and parsley, and dried herbs and seasonings in a food processor. Give it a few pulses until the mixture is finely minced.
- Break the ground turkey into chunks and add to the food processor along with the egg yolk; pulse the mixture until it’s just barely combined.
- Coat your hands with oil (to both prevent sticking, and yes, add more flavor), then scoop two-tablespoon portions of the mixture and form into meatballs.
- Heat an ovenproof skillet over medium high heat. In batches, sear the meatballs in butter or ghee on all sides.
- Return all the meatballs to the skillet, then transfer to a 350°F oven and bake 15 minutes, or until the internal temperature reads 165°F using an instant read thermometer.
- Once cooked, toss the meatballs in the marinara sauce, serve with a bit more fresh parsley, and enjoy right away.
- Sear, then bake these turkey meatballs for best results. Searing the exterior helps them retain their round shape – use butter or ghee to add extra fat and flavor!
- Best technique for searing: With your left hand on the handle of your skillet (use an oven mitt!), and with tongs in your right hand, gently shake the pan, and flip the meatballs around with the tongs. This “jiggle and shake” method keeps the meatballs moving, preserving their round shape while they brown on all sides.
- Feel free to use your favorite jarred (compliant as needed) marinara sauce. We’ve tried, and like, jarred sauces from Primal Kitchen and Thrive Market.
- Choose an ovenproof skillet that can go from stovetop to oven easily, like cast iron.
- A two-tablespoon cookie scoop is the perfect portion size for this meatball recipe. Plus, using a portioned scooper will help keep the size of your meatballs consistent!
- The meatball mixture is sticky, so be sure to rub your hands with a bit of olive oil when forming them. The additional bit of oil will also make them extra tasty.
- Instead of baking, try simmering turkey meatballs in the marinara sauce (this is the authentic Italian way and it absolutely doesn’t disappoint!). Sear the meatballs, then transfer them to the sauce. Cover and simmer over low heat for at least 20 minutes (or until the internal temperature reaches 165°F), and up to an hour.
Fresh Herbs: you can substitute dried herbs for fresh as needed; use 1 teaspoon of dried parsley and/or basil in place of the fresh herbs. If you do use dried herbs, however, you’ll need to replace their bulk! We like adding baby spinach in place of fresh herbs; add a few handfuls along with the onion and garlic.
Cooking Fat: this recipe calls for sautéing the meatballs in butter or ghee; you can also use olive oil or avocado oil.
Cheese: add up to half a cup of grated parmesan cheese to the meatball mixture if you like and tolerate dairy. This is a great way to add a little extra fat into keto turkey meatballs. They’re also terrific served with a dollop of ricotta cheese (try homemade ricotta if you’re adventurous! It only takes 30 minutes).
Sauce: feel free to skip the marinara sauce! These meatballs are delicious as-is straight from the oven. My kids like them “naked” and will dip them in ketchup. I like them with fruit or a smoothie in the mornings for breakfast.
Use a Food Processor for Best Results
Since this recipe doesn’t call for a flour or bread crumbs substitute, the meat will be very wet. Thoroughly incorporating the seasoning into super moist ground turkey without overworking the meat is a challenge by hand. The pulse function on a food processor gets the job done perfectly without compacting the meat too much. Just be sure to pulse, not blend.
The BEST Baked Turkey Meatballs | LOADED With of Flavor!
FAQ
What can I use instead of breadcrumbs to bind meatballs?
How do you keep turkey meatballs from falling apart?
How important are breadcrumbs in meatballs?
What can I use as a binder for meatballs if I don t have eggs?