We’re more than halfway through July – What! – and I am up to my eyeballs in fresh herbs. It’s a great problem to have, but what do I do with them all? These herbed turkey meatballs kill two birds with one stone by using whatever fresh greens you have growing as well as helping you meal prep for the week, or throw dinner together in less than an hour!
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I love these versatile meatballs because they can be Italian, Mediterranean, or Mexican just by switching out the herbs! Tonight I made them with chives, parsley, oregano and mint to serve on a bed of spiraled zucchini and pesto, but they’re also delicious made with green onions and cilantro. Serve them in a Mediterranean or Mexican power bowl with quinoa and veggies.
This recipe is written to be dairy-free, but can also be made paleo/ Gluten-free by substituting the breadcrumbs out for almond meal or GF bread crumbs. If you don’t have a dairy allergy, go ahead and use Parmesan cheese in place of the nutritional yeast.
I make these meatballs on the stove top in the Summer because I’ll do anything to avoid turning on the oven and heating up the kitchen, but these can be made in the oven if you’d like- and the clean up is even easier! Just line a rimmed baking sheet with foil, give it a quick spray with cooking spray, and bake at 350° F for 15-20 minutes until golden brown and cooked through. Nothing like a year-round recipe 🙂
The trick to successful meatballs of any kind is to make sure that you aren’t over-working them. This applies to the whole process- when you’re mixing the ingredients as well as when you’re cooking them. The less you can touch them, the better!
Herbed Turkey Meatballs
Prep time: 15 mins Cook time: 20 minutes Total Time: 35 minutes
Special Equipment: Cookie dough scoop **very optional but makes portioning so easy! (I love this one!)
Makes 12 – 15 meatballs
1 lb. 85% lean ground turkey
1/4 c fresh herbs, chopped
1/4 c chopped chives
1/3 c Panko bread crumbs (substitute with GF bread crumbs or almond meal)
2 cloves garlic, minced
1/4 c nutritional yeast
Salt & pepper
3 T ghee or coconut oil – I love using the blend below because it has a high smoke point
Combine all ingredients besides ghee or coconut oil in large mixing bowl and gently combine with clean hands, making sure not to over-mix.
Heat a large skillet over medium heat and add ghee or coconut oil. Using a tablespoon or cookie dough scoop, and quickly rounding them out with your hands before dropping into skillet.
Make sure to keep your meatballs spread out while cooking- crowding will prevent them from getting nice and golden brown. Cook on each side for about 2 minutes, turning once they brown. Again- be sure not to move them around too much! This will keep them from crumbling apart in the pan.
Once internal temperature reaches 160° F, transfer to plate lined with a paper towel. Serve hot over pasta, veggie spirals, a salad- whatever you feel like! Enjoy.
Tip** make these at the beginning of the week and store in airtight container in fridge for quick lunches or dinners!