Thanksgiving Turkey Meatballs

These Thanksgiving Turkey Meatballs combine our favorite flavors of the holiday! Turkey can often be dry, but these babies are super moist because of the panade in the mixture. They’re also full of fresh herbs, onions, and celery, giving them turkey and stuffing vibes.

Author: Cooking with Conks

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Servings: 8 Servings

Calories: 312 kcal per serving

Ingredients

2 pounds - ground turkey
½ - sweet or yellow onion
4 small stalks - celery
2 tablespoons - butter
1 tsp - onion powder
½ tsp - garlic powder
2 teaspoons - sea salt
⅛ tsp - black pepper
2 teaspoons - fresh sage
2 teaspoons - fresh thyme
2 teaspoons - fresh rosemary
½ cup - breadcrumbs
½ cup - milk
½ cup - parmesan cheese
1 - whole egg
1 - egg yolk
2 tablespoons - olive oil

Instructions

Preheat the oven to 400F.
Melt the butter in a pan set over medium heat.
Add the onions and celery, a pinch of salt, and cracked black pepper. Cook for 6-8 minutes, or until slightly softened. Set aside to cool.
Make a panade by mixing together breadcrumbs and milk and let sit until the breadcrumbs soak up the liquid.
In a large bowl, add the turkey, cooled vegetables, spices, remaining salt, and herbs.
Add the panade, parmesan cheese, eggs, and oil.
Mix the meatballs together until just combined. Overmixing will make the meatballs tough.
Using a 1 ½ tablespoon size scoop for small meatballs (or a 3 tbsp scoop for large ones), scoop and roll them into meatballs and distribute them onto two baking sheets lined with parchment. Tip: spray the scoop and your hands with non-stick spray to keep the mixture from sticking.
Bake for 12-15 minutes, then swap the trays and flip each meatball over.
Bake for another 10 minutes until slightly golden and the internal temperature measures 165F with an instant read thermometer.
Serve with your favorite gravy and mashed potatoes.

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