Easy Eggless Turkey Meatballs
These Easy Eggless Turkey Meatballs are very juicy, tender, and packed full of flavor. They're quick to put together. A delicious dinner that is ready in a flash and the whole family will love.
Servings 12 meatballs
Calories 104kcal
Ingredients
- 2 tablespoons (30 ml) buttermilk or plain yogurt
- 1 slice sandwich bread ( or 6 saltine crackers), crushed into fine crumbs (see notes)
- 1/2 cup onion, grated
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 cup (140 g approx) chopped spinach, thawed and squeezed dry (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, finely grated (see notes)
- 1 pound (450 g) ground turkey (no leaner than 85%)
- 2 - 3 tablespoons extra-virgin olive oil
- 1 1/2 - 2 cups (360 - 480 g) jarred marinara sauce
- 1 tablespoon snipped fresh basil to garnish (optional)
Instructions
- In a medium bowl, combine buttermilk, bread crumbs (or crackers), onion, oregano, garlic, spinach (if using), salt, pepper, and parmesan. Mix until well combined.
- Add ground turkey; mix well. Use your hands to mix the buttermilk mixture into the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.
- Form the meat mixture into 1 1/2-inch balls, about 1.5 tablespoons each. Tip: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same.
- Heat the oil in a heavy large frying pan over medium-high heat. Brown the meatballs until browned on all sides, about 5 minutes. Tip: Alternatively, you can also bake the meatballs in a 400°F (200º C) oven for 15 - 18 minutes, or until no longer pink in the middle. Turn halfway through, so the bottoms don't brown.
- Add the marinara sauce to the frying pan. Reduce heat to low. Cover and simmer until meatballs are cooked, about 20 -25 minutes. Taste and adjust seasoning, adding more salt and pepper, if necessary.
- Garnish with fresh basil, if desired. Serve with mashed potatoes, rice, or pasta.
Notes
BREADCRUMBS: I personally prefer to crush a slice of sandwich bread into fine crumbs in my food processor. You can also crush 6 saltines crackers. In my opinion, these two options work 10x better than store-bought breadcrumbs. If sandwich bread or saltine crackers are not available, you can use 1/4 cup of store-bought breadcrumbs.
PARMESAN CHEESE: Most fresh Parmesan cheeses contain lysozyme from egg whites, which accelerates ripening and prevents the growth of bacteria. Make sure to read the label to check that the cheese you are using is egg-free. You can also use Pecorino.
MAKE-AHEAD: Eggless Meatballs can be shaped and kept covered in the refrigerator for up to a day ahead.
STORE: If you have leftover meatballs, store them in an airtight container in the fridge for up to 3 to 4 days. Then, reheat the meatballs in a pan or microwave until heated through.
FREEZE MEATBALLS:
- Uncooked meatballs: prepare the meat mixture, form meatballs, place them on a baking sheet lined with wax paper, and then put them in the freezer. Leave them in for 30 - 60 minutes. Then transfer them into a Ziploc freezer bag and store them in the freezer for up to 2 months.
- Cooked meatballs: prepare the meat mixture, form meatballs, and cook them as directed in the recipe. Then, let them cool completely, put them in a freezer-safe container, and freeze for up to 2 months. When you are ready to eat, let them thaw in the refrigerator and heat them as needed. Then, you can reheat them on the stovetop, microwave, or oven.
- When making meatballs without eggs is important to use a good binder and the right meat. Use ground beef that is no leaner than 85 percent. The fat in the meat combined with the starchy binder will help create a moist that holds it together.
- The key to light, juicy meatballs is DON'T OVERMIX! Overworking the mixture can lead to dense meatballs.
- This recipe can be doubled for larger crowds.
- To crush the bread/crackers, I use a mini food processor.
- You can substitute ground turkey for ground pork, ground beef, or a mix of them.
- A cookie scoop can help portion out the meatballs easily.
Nutrition
Calories: 104kcal | Carbohydrates: 7g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 497mg | Potassium: 406mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1870IU | Vitamin C: 6.4mg | Calcium: 64mg | Iron: 1.4mg