Best 7 Turkey Meatball Grinder Recipes

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**Explore the Culinary Delights of Turkey Meatballs with Our Extensive Recipe Collection**

Indulge in the delectable world of turkey meatballs, where succulent flavors and versatile cooking techniques come together to create a symphony of culinary delights. Our comprehensive recipe collection offers a diverse range of options, catering to various taste preferences and dietary needs. From classic Italian-inspired meatballs simmering in rich tomato sauce to innovative Asian-style meatballs infused with aromatic spices, our recipes promise an exciting culinary journey. Discover the secrets of crafting tender, juicy meatballs using ground turkey, expertly seasoned with herbs, spices, and secret ingredients. Explore creative cooking methods, including baking, pan-frying, and slow-cooking, each resulting in distinct textures and flavors. Whether you're seeking hearty entrées, delectable appetizers, or satisfying snacks, our turkey meatball recipes are sure to tantalize your taste buds and leave you craving more.

Here are our top 7 tried and tested recipes!

BAKED TURKEY MEATBALLS



Baked Turkey Meatballs image

Baked Turkey Meatballs. Easy to make, tender, and absolutely delicious! Serve with spaghetti, buns, or over zucchini noodles.

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 17

1/3 cup grated Parmesan cheese (plus additional for serving)
1/3 cup Italian-seasoned breadcrumbs (whole wheat if possible)
3 tablespoons finely chopped fresh herbs (basil, parsley, or chives a combo, plus additional for serving)
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 pound 93% lean ground turkey (keep in your refrigerator until the last possible second)
1 large egg
1 1/2 tablespoons extra-virgin olive oil (plus more as needed)
Prepared pasta sauce
Cooked whole wheat pasta or zucchini noodles
Creamy Polenta
Split and toasted hoagie buns
Prepared brown rice

Steps:

  • Preheat your oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
  • In a large mixing bowl, add the cheese, bread crumbs, herbs, salt, garlic powder, onion powder, oregano, pepper, and red pepper flakes and stir well to combine. Add the turkey.
  • In a small bowl, beat the egg, then add it to the meat mixture. With a fork or your fingers, mix just until combined, being careful not to compact the meat.
  • With a scoop or spoon, scoop the meat and shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheet. You will have about 20 meatballs total.
  • Brush the tops of the meatballs with the olive oil.
  • Bake for 15 minutes, or until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer. As an alternate way to check, a meatball in the center of the baking sheet should be fully cooked through when cut in half.
  • While the meatballs cook, warm the sauce and any other items you'd like to serve them with (pasta, hoagie buns, rice, etc.). Serve the meatballs hot, topped with the sauce, cheese, herbs, and any other additions.

Nutrition Facts : ServingSize 1 meatball, Calories 62 kcal, Carbohydrate 2 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 188 mg, Fiber 1 g, Sugar 1 g

TURKEY MEATBALLS IN TOMATO SAUCE



Turkey Meatballs in Tomato Sauce image

Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.

Provided by Melissa Clark

Categories     dinner, lunch, meatballs, main course

Time 50m

Yield 28 meatballs, 4 to 6 servings

Number Of Ingredients 13

1/2 cup grated Parmesan cheese, more for serving, if desired
1/2 cup panko or other plain dried bread crumbs
1/4 cup minced onion
1/4 cup chopped chives or basil
2 garlic cloves, grated on a microplane or minced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Pinch red pepper flakes (optional)
1 1/2 pounds ground turkey, very cold
1 large egg, beaten
3 tablespoons extra-virgin olive oil, more as needed
3 cups marinara sauce, more to taste

Steps:

  • In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
  • Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
  • When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
  • Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams

THE BEST TURKEY MEATBALLS



The Best Turkey Meatballs image

These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 12 meatballs

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
3/4 cup finely ground fresh breadcrumbs (from 3 to 4 slices white bread, crusts removed)
1/2 cup milk
1 pound ground turkey (93/7 ratio)
1/2 cup whole milk ricotta cheese
2 tablespoons grated Parmesan
1 clove garlic, grated
1/4 cup packed parsley leaves, finely chopped (about 2 tablespoons chopped)
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
  • Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
  • Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

TURKEY MEATBALLS



Turkey Meatballs image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 green onion, thinly sliced
1 minced clove of garlic
1 egg, lightly beaten
1-ounce fresh bread crumbs
2 tablespoons grated Parmesan cheese, plus extra to serve on the side for grating
1 pound ground turkey or chicken
5 tablespoons olive oil
2 cups tomato sauce (recipe above)
1 pound perciatelli pasta
Salt and pepper to taste
Parmesan cheese-to serve on the side for grating

Steps:

  • Bring a large pot of salted water to a boil for the pasta. In a bowl mix together; green onion, garlic, egg, bread crumbs and Parmesan cheese. With a fork stir in ground turkey or chicken and season to taste with salt and pepper. (You can crumble some in a skillet, cook, taste, and then adjust seasoning). Shape mixture into small meatballs. In a large skillet heat olive oil. Add meatballs in a single layer and let them cook for 2 to 3 minutes a side, without disturbing. If they stick, loosen with a slotted spoon. Stir in tomato sauce into the skillet, cover and simmer 10 to 15 minutes (while spaghetti is cooking) to reheat sauce and cook meatballs through. Drain pasta and then return to the pot and toss with remaining 2 tablespoons of olive oil. Dish out a portion of pasta on each plate and spoon some meatballs and sauce in center.

TURKEY MEATBALL SUBS



Turkey Meatball Subs image

Here's an easy and nutritious way to make meatballs without all the mess of frying. Slather them with spaghetti sauce and tuck them in a sub sandwich roll-and you have a hearty lunch in hand that folks of all ages simply gobble up. -Cheryl Maczko Arthurdale, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 11

1 medium onion, finely chopped
1 medium green pepper, finely chopped
2 garlic cloves, minced
1/2 teaspoon dried parsley flakes
1/4 teaspoon each dried basil, thyme and rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (26 ounces) meatless spaghetti sauce, divided
1 pound ground turkey
4 to 6 submarine or hoagie buns, split
1/2 to 3/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, combine the onion, green pepper, garlic, parsley and seasonings. Stir in 1/2 cup spaghetti sauce. Crumble turkey over mixture and mix well., Shape into 1-in. balls. Place on a greased broiler pan. Broil 4-6 in. from the heat for 8 minutes. Turn and broil 3-5 minutes longer or until meat is no longer pink., Transfer the meatballs to a large saucepan; add remaining spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through. Serve meatballs and sauce on buns. Sprinkle with cheese.

Nutrition Facts : Calories 503 calories, Fat 18g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 1257mg sodium, Carbohydrate 61g carbohydrate (13g sugars, Fiber 5g fiber), Protein 24g protein.

MEATBALL GRINDER



Meatball Grinder image

Meatball grinders are perfect for game day. Tender meatballs are simmered in marinara sauce, then loaded into hoagie rolls and topped with mozzarella cheese.

Provided by Allrecipes

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 8

Number Of Ingredients 27

Meatballs:
1 cup soft bread crumbs
1 cup dry bread crumbs
½ cup milk
1 pound ground beef
1 pound sweet Italian sausage
1 cup prepared marinara sauce
2 eggs
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes
1 cup olive oil for frying
1 cup prepared marinara sauce
Filling:
1 tablespoon olive oil
1 onion, sliced
1 red bell pepper, sliced
1 serrano pepper, sliced
2 tablespoons Marsala wine
salt and ground black pepper to taste
Assembly:
4 Italian-style hoagie buns, split lengthwise
1 cup mascarpone cheese, divided
¼ cup garlic basil spread (see footnote for recipe link)
4 cups shredded mozzarella cheese, divided
½ cup chopped fresh basil, divided
½ cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 500 degrees F (260 degrees C).
  • Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow to soak until the bread crumbs absorb most of the milk, about 10 minutes. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes and mix until thoroughly combined. Form into 16 large meatballs.
  • Heat 1 cup olive oil in a large pot or Dutch oven over medium-high heat. Cook meatballs until browned, about 10 minutes. Transfer to a baking sheet and bake in the preheated oven until no longer pink in the center, about 10 minutes.
  • Bring 1 cup marinara sauce to a simmer in a large saucepan over medium heat. Add cooked meatballs and heat through, about 5 minutes.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and serrano pepper in the hot oil until onion softens, 5 to 6 minutes. Add Marsala wine, salt, and black pepper; cook until wine has evaporated and onion turns golden, about 10 minutes.
  • Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place four meatballs and a spoonful of marinara sauce on top. Sprinkle each sandwich with 1 cup mozzarella cheese.
  • Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Top each sandwich with 1/4 of the onion mixture; garnish each sandwich with 2 tablespoons of basil and 2 tablespoons of Parmesan cheese.

Nutrition Facts : Calories 985.6 calories, Carbohydrate 64.6 g, Cholesterol 188.9 mg, Fat 60.6 g, Fiber 5.4 g, Protein 44.7 g, SaturatedFat 24.9 g, Sodium 1789.5 mg, Sugar 13 g

TURKEY MEATBALLS WITH GINGER AND GARLIC



Turkey Meatballs with Ginger and Garlic image

Provided by Megan Mitchell

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 pound dark meat ground turkey
3/4 cup panko breadcrumbs
3 tablespoons low-sodium soy sauce
1 teaspoon freshly grated ginger
1 teaspoon toasted sesame oil
2 scallions, minced
1 clove garlic, minced
Vegetable oil, for shallow frying
2 tablespoons honey
1 tablespoon sambal oelek
1 tablespoon rice wine vinegar

Steps:

  • Make the meatballs: In a medium bowl, combine the ground turkey, panko, soy sauce, ginger, sesame oil, scallions and garlic. Mix thoroughly and set aside.
  • Heat 1/4 inch of oil in a large, high-sided cast-iron pan over medium heat.
  • Using a small ice cream or cookie scoop, scoop the ground turkey mixture and roll in your hands to make 1-inch meatballs. Cook the meatballs in a single layer in the heated oil until brown all over and cooked through, 7 to 8 minutes. (Alternatively, you can brown the meatballs in the oil then bake in a preheated 350 degree F oven to finish cooking for 5 to 6 minutes.)
  • Meanwhile, make the sauce: In a small bowl, combine the honey, sambal and vinegar. Whisk together and set aside.
  • Remove the meatballs from the oil and drain on a paper-towel-lined plate. Serve warm with the sweet and spicy dipping sauce.

Tips:

  • Choose the right meatball grinder: Ensure the grinder can handle the amount of meat you need to grind and has the appropriate attachments for the desired meatball size.
  • Use fresh, high-quality meat: Avoid frozen or pre-packaged meat, as fresh meat will produce better-tasting meatballs. Ensure the meat is properly trimmed and free of bones, gristle, and excess fat.
  • Keep the meat cold: Place the meat in the freezer for 30 minutes to firm it up before grinding. This will make it easier to grind and prevent the meat from becoming too warm, which can affect the texture of the meatballs.
  • Use a variety of meats: Combine different types of meat to create flavorful meatballs, such as ground beef, pork, lamb, or turkey. You can also add ground chicken or sausage for an extra layer of flavor.
  • Season the meat thoroughly: Use a combination of herbs, spices, and seasonings to flavor the meat. Common seasonings include salt, pepper, garlic, onion, parsley, and oregano. You can also add grated cheese, breadcrumbs, or chopped vegetables.
  • Mix the meatball ingredients gently: Overmixing can result in tough meatballs. Mix the ingredients just until they are combined.
  • Form the meatballs: Use a spoon or your hands to form the meatballs into uniform sizes. Make sure the meatballs are packed tightly to prevent them from falling apart during cooking.
  • Cook the meatballs thoroughly: Depending on the recipe, you can cook the meatballs by pan-frying, baking, or simmering in a sauce. Ensure the meatballs are cooked until they reach an internal temperature of 165°F (74°C) to ensure they are safe to eat.

Conclusion:

Using a meatball grinder can greatly simplify the process of making meatballs. By following the tips and instructions provided in this article, you can create delicious and flavorful meatballs at home. Experiment with different types of meat, seasonings, and cooking methods to find the perfect combination that suits your taste. Remember, the key to making great meatballs is to use high-quality ingredients and handle the meat gently. With a little practice, you'll be able to make perfect meatballs that will impress your family and friends.

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