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Quick, healthy turkey meatballs made without breadcrumbs, broiled to juicy perfection in just 10 minutes. Versatile, flavorful, and easy to prepare with simple pantry spices and no added fillers, suitable for weeknight dinners or batch cooking.

Ingredients

Scale
  • 1 pound ground turkey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons chopped fresh parsley
  • 1 large egg
  • 2 teaspoons sesame oil plus extra for brushing
  • 2 green onions, thinly sliced (or 2 tablespoons finely chopped white onion)
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Preheat the broiler; line a baking sheet with parchment paper and lightly spray or brush with oil.
  2. In a mixing bowl, combine ground turkey, cumin, oregano, onion powder, garlic powder, chopped parsley, egg, 2 teaspoons sesame oil, sliced green onions, salt, and pepper; stir gently until just combined without overmixing.
  3. Dampen your hands or chill the mixture 10–15 minutes if desired to make forming easier.
  4. Use a medium cookie scoop or hands to form about 15 uniform 1-inch meatballs and place them on the prepared baking sheet.
  5. Broil on HIGH for about 10 minutes, checking at 5 minutes and flipping if one side browns faster, until meatballs reach an internal temperature of 165°F.
  6. Right after broiling, brush the meatballs with a little extra sesame oil for flavor and shine.
  7. (Optional alternate methods) Oven: Preheat oven to 400°F, bake meatballs on a parchment-lined baking sheet for 15–20 minutes until cooked through (165°F internal temperature). Stovetop: Heat 2–3 tablespoons oil in a large skillet over medium-high heat and cook meatballs in batches, browning all sides for 6–8 minutes total until cooked through and 165°F internal temperature.

Notes

Mix ingredients gently to keep meatballs tender, not dense or tough., Use a medium cookie scoop for even size and cooking., Flip meatballs midway when broiling to cook evenly as broilers vary., Check internal temperature with an instant-read thermometer for safety and juiciness., Line baking sheet with parchment and lightly oil to prevent sticking., Do not overcrowd pan when frying; cook in batches., Dampening hands or chilling mixture helps forming meatballs easily., Brush cooked meatballs with sesame oil for extra flavor and shine., Variations include adding soy sauce and ginger for Asian flavor, Parmesan and Italian seasoning for Italian style, or grated veggies like zucchini for moisture and nutrition., Ground chicken or lean beef can be substituted, adjusting cooking times as needed., Store cooked meatballs in an airtight container in the refrigerator for 3–4 days or freeze for up to 1 month., Reheat in oven or microwave; if frozen, bake at 375°F for 15-20 minutes until heated through.

Nutrition

Find it online: https://theproteincook.com/10-minute-healthy-turkey-meatballs-no-breadcrumbs/