Best Turkey Meatballs with Egg Noodles

Coming up with a satisfying weeknight dinner that’s both nutritious and family-friendly can feel like mission impossible. Between after-school activities, work deadlines, and the usual evening chaos, finding time to cook a proper meal often takes a back seat to convenience foods or takeout.

That’s where these turkey meatballs with egg noodles come to the rescue: they’re hearty but not heavy, quick to prepare, and the kind of comfort food that makes everyone at the dinner table happy. Plus, they’re easy to make ahead and reheat when time is especially tight.

What Kind of Ground Turkey Should I Use?

For juicy, flavorful meatballs, you’ll want to think carefully about which ground turkey you choose at the store. Ground turkey typically comes in different lean-to-fat ratios, and while the 93/7 or 99/1 options might seem healthier, they can lead to drier meatballs. I recommend using 85/15 ground turkey, which has enough fat to keep your meatballs moist and tender. If you can only find the leaner versions, you can add a tablespoon of olive oil to your mixture to help maintain moisture. Just make sure your ground turkey is fresh – it should have a light pink color and no strong odors.

Options for Substitutions

This cozy meatball recipe is pretty adaptable – here are some simple swaps you can try:

• Ground turkey: You can easily swap ground turkey for ground chicken, lean ground beef, or even ground pork. Just keep in mind that turkey and chicken will give you lighter, leaner meatballs.
• Breadcrumbs: Out of plain breadcrumbs? Try using crushed crackers, panko, or even quick oats. For a gluten-free option, use gluten-free breadcrumbs or crushed pork rinds.
• Half-and-half: You can use whole milk, heavy cream (use a bit less), or even non-dairy milk like unsweetened almond milk. Just avoid skim milk as it won’t give you the same richness.
• Egg noodles: Any pasta works well here – try rotini, penne, or fettuccine. For a low-carb option, you could use zucchini noodles or shirataki noodles, though cooking times will need to be adjusted.
• Broth: Any type of broth works fine here – chicken, beef, or vegetable. You can even use bouillon cubes dissolved in water (use 2 cubes for this recipe).
• Fresh parsley: If you don’t have fresh parsley, use 1/3 teaspoon dried parsley, or try fresh dill or basil for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turkey meatballs is preventing them from becoming dry and tough – unlike beef or pork, turkey has very little fat content, so adding moisture through half-and-half and breadcrumbs is crucial. Another common mistake is overworking the meat mixture while forming the meatballs; gentle handling keeps them tender, while excessive mixing makes them dense and rubbery. To ensure even cooking, make all meatballs roughly the same size (about 1-1.5 inches in diameter) and avoid overcrowding the pan when browning them – leaving space between each meatball allows them to develop a nice golden crust instead of steaming. For the perfect texture, cook the egg noodles just until al dente, as they’ll continue to soften slightly when combined with the hot meatballs and sauce.

What to Serve With Turkey Meatballs and Egg Noodles?

This cozy dish calls for some simple sides that won’t overshadow the main event. A basic green vegetable like roasted broccoli or steamed green beans works perfectly here – they’ll soak up any extra sauce from the meatballs too. For a fresh contrast, try a crisp side salad with cucumber and tomatoes dressed in a light vinaigrette, or some honey-glazed carrots for a touch of sweetness. If you’re feeding a hungry crowd, warm dinner rolls or crusty bread on the side are great for mopping up any remaining sauce on your plate.

Storage Instructions

Keep Fresh: These turkey meatballs with egg noodles make great leftovers! Place them in an airtight container and pop them in the fridge – they’ll stay good for up to 4 days. The noodles might absorb some of the sauce overnight, but that just means they’ll be extra flavorful the next day.

Freeze: If you want to meal prep, you can freeze the meatballs and sauce separately from the noodles. The meatballs and sauce will keep well in a freezer-safe container for up to 3 months. I’d recommend making fresh noodles when you’re ready to serve, as frozen pasta can get a bit mushy.

Reheat: To warm up your leftovers, add a splash of broth or water and heat gently in the microwave or on the stovetop, stirring occasionally. If the sauce seems too thick, just add a bit more broth until you get the consistency you like. The meatballs should be heated through but not overcooked to keep them nice and tender.

Preparation Time	10-20 minutes
Cooking Time	20-30 minutes
Total Time	30-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 40-50 g
• Carbohydrates: 70-80 g

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1/4 cup plain breadcrumbs
• 1/2 cup half-and-half, split
• 1/2 cup finely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 teaspoon parsley
• 1 can of broth (14.5-ounce; chicken, beef, or vegetable)
• 8 ounces egg noodles

Step 1: Prepare the Egg Noodles

Begin by cooking the egg noodles according to the package instructions.

Once cooked, drain and set them aside for later use.

Step 2: Make the Meatball Mixture

Place the ground turkey into a large bowl.

Add in the bread crumbs, 1/4 cup of half ‘n half, onion, salt, pepper, nutmeg, and allspice.

Mix everything together thoroughly using a spoon or your hands until all ingredients are well combined.

Step 3: Form the Meatballs

Using a cookie scoop or your hands, shape the meat mixture into meatballs, using about 1 tablespoon of the mixture for each.

This will ensure evenly sized meatballs that cook uniformly.

Step 4: Cook the Meatballs

Heat a skillet over medium to medium-high heat.

Drizzle olive oil into the pan to prevent sticking.

Gently place the meatballs into the hot skillet.

Cook for a couple of minutes, checking for a nice brown crust.

When they can easily be turned without sticking, flip them over to brown the other side.

Step 5: Simmer the Meatballs

Once the meatballs are browned to your liking, add the broth to the skillet and bring it to a boil.

Reduce the heat to a simmer, cover the skillet with a lid, and cook for 5-7 minutes, ensuring the internal temperature of the meatballs reaches 165°F.

Step 6: Finish the Dish

Add the remaining 1/4 cup of half ‘n half to the skillet.

Stir well and let it simmer for a couple of minutes to thicken slightly.

You can then mix in the cooked egg noodles or serve the meatballs and sauce over mashed potatoes for a comforting meal.

Garnish with a sprinkle of parsley before serving.