10 Easy Turkey Meatballs Recipe Ideas for Dinner (2024)

FAQs

What do you eat meatballs with? ›

Ingredients: turkey, water, onions, mechanically separated turkey, textured soy flour, bread crumbs (wheat flour, salt), less than 2% of: spices, dehydrated onions, garlic powder, sugar, salt, natural flavors, maltodextrin, soy protein concentrate, sodium phosphate.

Simmer the meatballs gently in the sauce.

When adding them to the sauce, make sure the sauce is just gently simmering. This way the meatballs won't fall apart in the sauce and they'll have a chance to soak up some of the sauce's flavorful juices.

Although meatballs cooked in tomato sauce and served with pasta is likely what most Americans first imagine when they think of them, this meatball preparation is virtually nonexistent in Italy. In most regions, meatballs are just fried and eaten as is—enjoyed as a snack or served as a second course without any sauce.

Adding raw meatballs to the sauce and gently simmering till cooked yields ultra-tender results, and infuses the sauce with meaty flavor—a slow cooker gives great results.

I find that baking them and then finishing them in the sauce is the best method. Baking them ensures even cooking and browning as well as good flavor development. Throwing them into the sauce for a few minutes before serving flavors the sauce and keeps the meatballs moist and delicious.

Is it better to bake meatballs at 350 or 400? ›

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Meatballs get tough when they are overmixed. The mixing of meat causes the myosin in the muscles to form protein strands. These act like gluten in bread dough, trapping liquid and firming the texture. You want to mix the meatballs until the meat just starts to seem a little fibrous.

Commercially ground turkey also has a finer texture than beef or pork, which is why it cooks up mushy. The fine consistency also means the meat has a harder time holding on to moisture.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

Editor: I think your instincts are right on here — two sides for smaller meatballs and four for larger ones. But my favorite way to brown meatballs is actually in the oven, not on the stove!

The Fusion of Flavors

The dish evolved as Italian immigrants combined their culinary traditions with American ingredients. They began serving spaghetti with larger American-style meatballs and tomato sauce, creating a satisfying meal.

In their most traditional form Swedish meatballs ('köttbullar') are made of ground pork and beef, cream, egg and onion, and are served with creamy mashed potatoes, a thick, brown gravy, lingonberry jam and pickled cucumber. The latter adds bitter sweetness as a perfect complement to the savoury meatball.