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High Protein Garlic Butter Turkey Meatballs - Juicy, Flavor-Packed, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the meatballs:
  • 1.5 pounds lean ground turkey (93% lean works best)
  • 1/3 cup plain Greek yogurt (2% or 5%)
  • 1 large egg
  • 1/2 cup breadcrumbs (plain or panko)
  • 1/4 cup grated Parmesan
  • 4 cloves garlic, minced (divide: 2 for meatballs, 2 for sauce)
  • 1/4 cup finely chopped parsley (or 2 tablespoons dried)
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For cooking and sauce:
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced (from above)
  • 1/2 cup low-sodium chicken broth (or dry white wine)
  • Juice of 1/2 lemon
  • 2 tablespoons chopped fresh parsley (plus more for garnish)
  • Salt and pepper to taste
  • Optional to serve: Cooked pasta, rice, or zucchini noodles; extra Parmesan; lemon wedges.

Method
 

  1. Mix the base: In a large bowl, combine ground turkey, Greek yogurt, egg, breadcrumbs, Parmesan, 2 minced garlic cloves, parsley, onion powder, oregano, red pepper flakes, salt, and pepper. Stir gently with a fork or your hands until just combined. Do not overmix.
  2. Shape the meatballs: Use a tablespoon or small scoop to form 18–22 meatballs, about 1.5 inches in diameter. Lightly oil your hands to prevent sticking.
  3. Brown in batches: Heat olive oil in a large skillet over medium heat. Add half the meatballs, leaving space between them. Cook 3–4 minutes per side until well browned. Transfer to a plate and repeat with remaining meatballs.
  4. Make the garlic butter sauce: Reduce heat to medium-low. Add butter to the skillet and let it melt, scraping up browned bits. Stir in remaining 2 minced garlic cloves and cook 30 seconds until fragrant.
  5. Deglaze and simmer: Pour in chicken broth (or wine) and lemon juice. Simmer 2–3 minutes to reduce slightly. Taste and season with salt and pepper.
  6. Finish cooking: Return meatballs and any juices to the pan. Spoon sauce over the top. Cover and simmer 5–7 minutes, or until the centers reach 165°F (74°C).
  7. Add herbs and serve: Stir in parsley. Plate meatballs with extra sauce over pasta, rice, or greens. Garnish with more parsley and a squeeze of lemon. Add Parmesan if you like.