Tasty Eggless Turkey Meatballs Recipe

If you ask me, eggless turkey meatballs are a total game-changer.

These protein-packed bites are perfect for anyone looking to switch up their usual meatball routine without sacrificing flavor. Ground turkey mixed with fresh herbs and seasonings creates tender meatballs that hold together beautifully – no eggs needed.

They’re browned until golden in a skillet, then simmered in your favorite sauce until they’re cooked through. The best part? They’re just as juicy and flavorful as traditional meatballs, but a bit lighter.

It’s a family-friendly recipe that works great for weeknight dinners, and leftovers make amazing sandwiches the next day.

What Kind of Ground Turkey Should I Use?

For meatballs, 93% lean ground turkey offers the perfect balance between being healthy and maintaining enough fat to keep your meatballs moist. While you could use 99% lean turkey, it tends to make drier meatballs that might fall apart more easily. Ground turkey thigh meat works great too – it has a bit more fat and flavor than breast meat, though it can be harder to find at regular grocery stores. Just make sure your ground turkey is fresh and hasn’t been sitting in the fridge for more than a day or two, as turkey can quickly develop an off-flavor. A good tip is to gently mix the meat with other ingredients just until combined – overmixing can make your meatballs tough.

Options for Substitutions

Need to switch things up with this meatball recipe? Here are some helpful swaps you can try:

• Ground turkey: You can swap ground turkey with ground chicken for similar results. If you’re not concerned about keeping it lean, ground pork or beef will work too – just know they’ll be a bit richer in flavor.
• Carrot and zucchini: These veggies add moisture and nutrition, but you can replace them with grated sweet potato, yellow squash, or even finely chopped mushrooms. Just make sure to squeeze out any excess moisture before mixing.
• Dried herbs: Fresh herbs work great here – use 1.5 times the amount called for dried herbs. You can also mix up the herb combo – Italian seasoning or just basil and oregano work well too.
• Olive oil: Any neutral cooking oil like avocado oil or grapeseed oil will work just fine here. You could even use melted butter if you prefer.
• Garlic and onion powder: If you’re out of the powdered versions, you can use 1 small minced garlic clove and 2 tablespoons of finely minced onion instead.

Watch Out for These Mistakes While Cooking

The biggest challenge with turkey meatballs is preventing them from becoming dry and tough – since turkey is naturally lean, it needs careful handling to stay moist. A common mistake is overworking the meat mixture when combining ingredients, which can lead to dense, rubbery meatballs – instead, mix just until the ingredients are evenly distributed. To keep your meatballs from falling apart without eggs, make sure your grated vegetables aren’t too wet (pat them dry with paper towels if needed) and let the shaped meatballs chill in the refrigerator for 15-20 minutes before cooking. When cooking, resist the urge to constantly flip the meatballs – give them time to develop a good crust on each side, and use a meat thermometer to check for doneness at 165°F to avoid overcooking.

What to Serve With Turkey Meatballs?

These lean turkey meatballs are super flexible when it comes to serving options! The most classic way is to pair them with your favorite pasta and marinara sauce, but don’t feel limited to just Italian-style dishes. They’re great served over fluffy rice or mashed potatoes with a side of roasted vegetables for a comforting meal. If you’re watching your carbs, try them with zucchini noodles or on top of a fresh salad with plenty of crisp vegetables. For a quick lunch option, stuff them into a warm pita pocket with some cucumber, tomatoes, and tzatziki sauce.

Storage Instructions

Keep Fresh: These turkey meatballs will stay good in an airtight container in the fridge for up to 4 days. They’re perfect for meal prep – I like to make a batch on Sunday and use them throughout the week for quick lunches or dinners with pasta or in sandwiches.

Freeze: Want to make a bigger batch? These meatballs freeze really well! Let them cool completely, then place them in a freezer bag or container. They’ll keep for up to 3 months in the freezer. Pro tip: freeze them on a baking sheet first for about an hour, then transfer to your container – this prevents them from sticking together.

Reheat: To warm up your meatballs, pop them in the microwave for 1-2 minutes, or heat them in a pan with a bit of sauce. If they’re frozen, thaw them overnight in the fridge first. You can also drop frozen meatballs directly into simmering sauce and let them heat through slowly.

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 600-700
• Protein: 65-75 g
• Fat: 30-35 g
• Carbohydrates: 10-15 g

Ingredients

• 1 pound ground turkey (93% lean)
• 1 carrot
• 1/2 small zucchini
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon dried parsley
• 1/4 tablespoon dried thyme
• 1 tablespoon olive oil

Step 1: Prepare the Baking Dish and Preheat the Oven

Start by preheating your oven to 400°F (200°C).

Line your baking dish with parchment paper and lightly grease it with a bit of olive oil to prevent the meatballs from sticking.

Step 2: Grate the Vegetables

Use the fine side of a grater to shred the carrot, ensuring it’s finely shredded for smooth incorporation into the meatball mixture.

Use the larger side of the grater to grate the zucchini.

Once grated, use your hands to squeeze out any excess liquid from the zucchini, helping to prevent soggy meatballs.

Step 3: Combine Ingredients

In a large mixing bowl, add your choice of meat (such as ground beef, turkey, or chicken), the shredded carrot and zucchini, and your preferred amount of salt and spices.

You can use your hands or a large wooden spoon to mix all the ingredients thoroughly until everything is well combined.

Step 4: Form and Arrange the Meatballs

With the mixture ready, form small meatballs using your hands, ensuring they are uniform in size for even cooking.

Arrange the meatballs on the prepared baking dish, leaving a bit of space between each one so they can cook evenly.

Step 5: Bake the Meatballs

Bake the meatballs in your preheated oven for 20-25 minutes.

Be sure to flip them halfway through the cooking process to ensure they brown evenly on all sides.

The meatballs are fully cooked when their internal temperature reaches 165°F (74°C).

Step 6: Serve and Enjoy

Once cooked, remove the meatballs from the oven and allow them to cool slightly.

Serve hot as an appetizer, with pasta, or in a sandwich.

Enjoy your delicious and nutritious homemade meatballs!