If all the classic, herby, savory flavors of Thanksgiving came together into one satisfying main dish, these turkey meatballs would be it! They’re WAY easier to master than baking a turkey, making them perfect for small holiday gatherings and year-round Thanksgiving cravings.
Just 10 ingredients required and perfect for pairing with Thanksgiving classics like mashed potatoes, green bean casserole, and cranberry sauce. Let us show you how it’s done!
Ingredients for Thanksgiving Turkey Meatballs
These EASY, savory ground turkey meatballs require just a few basic ingredients:
- Ground turkey – Turkey is a Thanksgiving classic! Ground chicken would also work well in this recipe, but ground beef has a stronger flavor, which we think would overpower the herbs.
- Sautéed onion, celery & garlic – These veggies create a savory flavor base, and when sautéed, they become tender and add a sweet, caramelized flavor. Plus, sautéing reduces the water content, allowing for perfectly browned meatballs.
- Panko breadcrumbs – These act as the binder (no eggs needed!), as well as soaking up any excess moisture. Gluten-free breadcrumbs work just as well here for our GF eaters!
- Fresh herbs – We love a combination of rosemary, sage, and parsley, which evoke the flavors of Thanksgiving. Using fresh herbs ensures best flavor, but you can also use dried herbs in this recipe (just halve the amounts!).
- Sea salt – For flavor! Any finely ground salt works, though we do prefer the flavor of sea salt.
How to Make Thanksgiving Turkey Meatballs
- Sauté the vegetables – We cook the onion and celery with olive oil and salt for flavor until they’re softened and fragrant, then add the garlic and continue cooking for a minute.
- Combine sautéed vegetables, breadcrumbs, herbs, salt, and turkey. Mix until the herbs and salt are evenly distributed, but avoid overworking the meat (doing so can make the meatballs tough).
- Scoop & shape – We like to use a cookie scoop for ease of creating evenly sized meatballs (which ensures even cooking).
- Bake for 18-20 minutes at 400 degrees Fahrenheit (204 Celsius).
- Broil – This final step gives the meatballs a golden exterior and extra flavor!
Questions
Can these turkey meatballs be prepped ahead?
Yes! For best flavor and texture (ideal for serving at a holiday gathering), prepare through step 4 (mixing ground turkey with seasonings and breadcrumbs), refrigerate the mixture, then shape + cook just prior to serving. However, you can also fully cook the meatballs and reheat in the oven, or freeze formed meatballs before baking and cook them directly from frozen.
Can I cook on the stovetop?
Yes, though the meatballs do tend to be less evenly round in shape! You can cook over medium heat in a lightly oiled skillet, turning a few times, until the internal temperature reads 165 degrees Fahrenheit. If they’re browning too quickly before getting cooked in the center, reduce the heat.
Do I have to use a cast iron skillet?
Nope! (Though we do love that it keeps this a 1-pan dish and the high heat of cast iron gives the meatballs extra browning!) But you can sauté the vegetables in any skillet, then cook the meatballs on a lightly oiled baking sheet or in any broil-safe dish (NOT glass).
We hope you LOVE these meatballs! They’re:
Savory
Tender
Herby
Satisfying
Quick & easy
& Perfect for small Thanksgiving gatherings!
These meatballs pair especially well with Thanksgiving classics like mashed potatoes, green bean casserole, and cranberry sauce. And the simplicity makes them equally perfect for year-round eating, including busy weeknights!
More Holiday-Friendly Mains
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 6 (3-meatball servings)
- 2 Tbsp olive or avocado oil
- 1/2 large white or yellow onion, finely diced (1/2 large onion yields ~2 cups or 200 g)
- 2 large stalks celery, ends trimmed and finely diced (2 stalks yield ~1 cup or 105 g)
- 1 tsp sea salt (DIVIDED)
- 3 large cloves garlic, minced or pressed
- 1/2 cup panko breadcrumbs (gluten-free as needed // we like Ian’s for GF)
- 1/4 cup fresh parsley*, finely chopped
- 1 tsp fresh rosemary*, minced
- 1 tsp fresh sage*, minced
- 1 pound ground turkey
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Preheat the oven to 400 degrees F (204 C) and arrange your oven racks so there is one rack in the center and one near the top for broiling.
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In a 12-inch cast iron skillet (or other oven-safe skillet), heat the oil over medium heat. Once warm, add the onion, celery, and half of the salt. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Add the garlic and cook for 1 minute, until fragrant. Transfer the veggies to a large mixing bowl and let cool for a few minutes.
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Once the veggies have cooled slightly, add the breadcrumbs, parsley, rosemary, sage, and remaining salt. Stir to combine.
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Add the ground turkey and gently mix with clean hands until evenly combined. Avoid overworking the meat; doing so will make the meatballs tough.
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Scoop the mixture into 1 ½ Tbsp amounts (we used this scoop), shape into balls, and arrange in the same skillet you used for sautéing. If you don’t have an oven-safe skillet, you can also use a lightly oiled baking sheet or broil-safe dish.
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Bake on the center rack for 18-20 minutes, then turn the oven to broil and move the baking dish to the top rack. Broil for 2-3 minutes, until nicely browned. For food safety, use a meat thermometer to check that the internal temperature is ~165 degrees F before serving.
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Enjoy! These meatballs are delicious with other Thanksgiving classics like mashed potatoes, green bean casserole, and cranberry sauce.
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Leftover cooked and cooled meatballs can be stored in the refrigerator for 2-3 days or in the freezer for 1 month or longer. Reheat in a 375 degree F (190 C) oven for 10 minutes or until warmed through.
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If you want to freeze individual “meatballs” before cooking, shape them into patties (which cook more evenly from frozen than meatballs), then cook directly from frozen in a lightly oiled skillet over medium heat until browned on both sides and the internal temperature reaches 165 degrees F (74 C) — about 5-6 minutes per side.
*We prefer the flavor of fresh herbs over dried in this recipe, but you can replace fresh with dried herbs (using half the amounts), if desired.
*Nutrition information is a rough estimate.
Serving: 1 (three-meatball) serving Calories: 305 Carbohydrates: 14.5 g Protein: 21.3 g Fat: 18.3 g Saturated Fat: 4.2 g Polyunsaturated Fat: 4.2 g Monounsaturated Fat: 8 g Trans Fat: 0.19 g Cholesterol: 80 mg Sodium: 546 mg Potassium: 397 mg Fiber: 1.8 g Sugar: 3.9 g Vitamin A: 140 IU Vitamin C: 9.3 mg Calcium: 89 mg Iron: 2.4 mg
