Juicy Pan-Seared Turkey Meatballs

Name: Juicy Pan-Seared Turkey Meatballs
Prep time: 16 min
Cook time: 22 min
Total time: 38 min
Yield: 4 servings
Cuisine: American
Ingredients: ¾ cup (45 g) panko breadcrumbs; ⅓ cup (80 ml) whole milk; 1½ lb (680 g) ground turkey, 93% lean, cold, straight from the fridge; ½ cup (40 g) Parmesan cheese, finely grated; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 1 whole (50 g) large egg, lightly beaten; ½ cup (60 g) small yellow onion, peeled and grated on the large holes of a box grater (about ½ small onion), juices included; 3 cloves (9 g) garlic cloves, finely minced; 1½ tsp (5 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tsp (1 g) dried oregano; 3 tbsp (45 ml) olive oil, divided into 2 equal portions; ½ cup (120 ml) low-sodium chicken broth, at room temperature or warm

From the MyKitchenBank Kitchen

Tender, well-seasoned turkey meatballs with a deep golden crust. A milk-soaked breadcrumb panade, grated onion and Parmesan keep lean turkey moist, and a quick covered steam in broth cooks them through without drying them out.

Prep: 16 min
Cook: 22 min
Wait: 13 min
Total: 51 min
Makes: 20 meatballs (about 1¾ inches / 4.5 cm each)

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Ingredients

4 servings

For the meatballs
¾ cup (45 g) panko breadcrumbs
⅓ cup (80 ml) whole milk
1½ lb (680 g) ground turkey, 93% lean, cold, straight from the fridge
½ cup (40 g) Parmesan cheese, finely grated
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
1 whole (50 g) large egg, lightly beaten
½ cup (60 g) small yellow onion, peeled and grated on the large holes of a box grater (about ½ small onion), juices included
3 cloves (9 g) garlic cloves, finely minced
1½ tsp (5 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tsp (1 g) dried oregano
For cooking
3 tbsp (45 ml) olive oil, divided into 2 equal portions
½ cup (120 ml) low-sodium chicken broth, at room temperature or warm

Equipment (7)

12-inch (30 cm) lidded skillet, preferably stainless steel or cast iron
Large mixing bowl
Small bowl for the panade
Box grater or rasp-style grater
Rimmed baking sheet or large plate, lined with parchment
Instant-read thermometer
Tongs or a thin spatula

Steps

Before you start

Use 93% lean ground turkey if you can. Extra-lean (99%) turkey makes drier meatballs.
Finely grate the Parmesan on a rasp-style grater so it blends evenly into the meat.
You need a lidded 12-inch (30 cm) skillet. Cook the meatballs in two batches so they brown instead of steaming.
Keep a bowl of cool water next to you while shaping. Wet hands stop the sticky mixture from clinging.

1
Soak the breadcrumbs
- In a small bowl, stir together the panko and milk.
- Press the crumbs down with a spoon so they are all moistened.
- Let them sit for 10 minutes while you prep the other ingredients.
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Ready when: The crumbs look like a thick, damp paste with no dry spots
2
Mix the meatball mixture
- In a large bowl, combine the grated onion, garlic, Parmesan, parsley, egg, salt, pepper and oregano.
- Add the soaked breadcrumbs and stir to combine.
- Add the cold turkey.
- With your hands, gently fold and press the mixture together for about 30 seconds, only until no streaks of seasoning remain.
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Ready when: The mixture is evenly speckled and very soft and tacky, with no pockets of plain meat or dry crumbs
Tip: Overmixing makes turkey meatballs tough and rubbery. Stop as soon as everything is evenly combined.
3
Shape the meatballs
- Wet your hands with cool water.
- Scoop about 2 heaping tablespoons (roughly 48 g) of mixture for each meatball and roll it lightly between your palms into a smooth ball about 1¾ inches (4.5 cm) wide.
- Place the balls on the parchment-lined baking sheet, spaced slightly apart.
- You should have 20.
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Ready when: 20 evenly sized balls with smooth surfaces and no cracks
Tip: Roll gently. Packing the meat tightly makes dense meatballs. Re-wet your hands whenever the mixture starts to stick.
4
Heat the pan
- Set the 12-inch skillet over medium-high heat.
- Add half of the olive oil (1½ tablespoons / 22 ml) and heat for about 2 minutes.
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Ready when: The oil shimmers and flows thinly across the pan, and a tiny piece of meatball mixture sizzles at once
Tip: If the oil smokes heavily, lower the heat slightly.
5
Sear the first batch
- Add 10 meatballs to the skillet with space between them.
- Cook undisturbed for 2 minutes so a crust forms, then turn them with tongs every 1 to 2 minutes until browned on most sides, about 6 minutes in total.
- Move the browned meatballs to a clean plate.
- They will still be raw in the center.
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Ready when: Deep golden-brown crust on most sides, and the meatballs release easily from the pan
Tip: If a meatball sticks, give it another 30 seconds. It will release once the crust has formed.
6
Sear the second batch
- Wipe out any burnt bits with a paper towel if needed, then add the remaining 1½ tablespoons (22 ml) olive oil and heat for 30 seconds.
- Sear the remaining 10 meatballs the same way, about 6 minutes.
- Return the first batch to the skillet.
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Ready when: All 20 meatballs are golden brown and sitting snugly in the pan
7
Steam to finish
- Reduce the heat to medium-low.
- Pour the broth into the pan around the meatballs (it will bubble and sizzle) and cover tightly with the lid.
- Cook for 6 minutes, gently shaking the pan once halfway through to turn the meatballs.
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Ready when: The broth is bubbling gently and has reduced to a few spoonfuls of glaze, and the meatballs feel firm but springy when pressed
Tip: Keep the lid on. Lifting it lets the steam escape and lengthens the cooking time.
8
Check and rest
- Insert an instant-read thermometer into the center of 2 or 3 of the largest meatballs.
- They must read 165°F (74°C).
- If any are lower, cover and cook 1 to 2 minutes more.
- Turn off the heat, uncover, and let the meatballs rest in the pan for 3 minutes, rolling them once in the remaining glaze before serving.
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Ready when: 165°F (74°C) in the center and the juices run clear
Tip: Do not rely on color alone. Turkey can look pale or slightly pink when it is safely cooked, so use a thermometer.

Good to know

Tips

Grated onion melts into the meat and adds moisture, so you don't get chunks of raw onion.
Make a tiny test patty and cook it in the pan first if you want to check the seasoning before shaping all the meatballs.
Keep the meatballs the same size so they all finish at the same time.
Serve them with marinara over spaghetti, in a sub roll with melted mozzarella, or on their own with roasted vegetables. If simmering in sauce, add them after step 8 for just 5 minutes.

Make ahead

"Mix and shape the meatballs up to 1 day ahead. Cover the tray tightly and refrigerate, then sear straight from the fridge and add 1 to 2 minutes to the covered steaming time. You can also freeze the shaped raw meatballs on the tray until solid, then bag them for up to 3 months and cook from frozen, adding about 4 minutes to the covered step. Check the temperature before serving."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: airtight container up to 4 days. Freezer: cooked meatballs up to 3 months, cooled completely and frozen in a single layer before bagging. Reheat in a covered skillet over medium-low heat with a splash of broth or sauce for 5 to 8 minutes, or microwave covered in 30-second bursts, until steaming hot and 165°F (74°C) in the center."

Substitutions

panko breadcrumbs → plain dry breadcrumbs, or gluten-free breadcrumbs. Use 1/2 cup (55 g) of fine dry breadcrumbs, as they are denser than panko.
whole milk → unsweetened plain oat or almond milk, or water. Works well in the panade. Whole milk gives the richest result.
Parmesan cheese → Pecorino Romano. Saltier and sharper, so reduce the salt to 1¼ tsp (4 g).
ground turkey, 93% lean → ground chicken. Cook to the same 165°F (74°C). Use the same quantity and the same method.