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High Protein Garlic Herb Turkey Meatballs - Simple, Juicy, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground turkey (93% lean preferred; 1.5 pounds)
  • Plain Greek yogurt (2–3 tablespoons, full-fat or 2%)
  • Egg (1 large)
  • Breadcrumbs (1/2 cup; panko or regular)
  • Grated Parmesan (1/4 cup)
  • Fresh garlic (3–4 cloves, minced)
  • Grated onion or very finely minced (1/4 cup)
  • Fresh parsley (1/4 cup, finely chopped)
  • Fresh basil (2 tablespoons, finely chopped) or dried Italian seasoning (1 teaspoon)
  • Dried oregano (1 teaspoon)
  • Crushed red pepper flakes (optional, 1/4 teaspoon)
  • Kosher salt and black pepper
  • Olive oil (1–2 tablespoons)
  • Lemon (zest of 1, optional but excellent)
  • Marinara or sauce of choice for serving (optional)

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line a rimmed sheet pan with parchment and lightly oil it so the meatballs brown and don’t stick.
  2. Mince and grate: Finely mince the garlic and herbs. Grate the onion on the small holes of a box grater. The grated onion adds moisture and blends right into the meat.
  3. Mix the binder: In a large bowl, whisk the egg, Greek yogurt, olive oil, Parmesan, salt, pepper, oregano, and red pepper flakes. Stir in garlic, onion, parsley, basil, and lemon zest.
  4. Add turkey and breadcrumbs: Add the ground turkey and breadcrumbs to the bowl. Gently fold everything together with a fork or your hands until just combined. Do not overmix or the meatballs will be tough.
  5. Shape: Lightly oil your hands. Scoop and roll into 1.5-inch balls (about 20–24 meatballs). Place them evenly on the prepared pan with a little space between each.
  6. Bake: Bake for 12–14 minutes until mostly cooked through. For a golden top, switch to broil for 2–3 minutes, watching closely. Internal temperature should reach 165°F (74°C).
  7. Rest and serve: Let the meatballs rest 5 minutes to reabsorb juices. Serve with warm marinara, over zucchini noodles, tucked in a pita with greens and tzatziki, or alongside roasted veggies and rice.