Meatballs are one of those dishes that can transform a regular weeknight dinner into something everyone gets excited about. They’re comforting, satisfying, and endlessly versatile.
These turkey meatballs take things up a notch without making your life complicated. The meat is lean but stays tender, and the real magic happens when they hit that garlic butter sauce at the end.
Fresh parsley brightens everything up, and suddenly you’ve got something that feels a bit special without requiring any fancy techniques or hard-to-find ingredients.
You can serve these over pasta, with crusty bread, or even on their own.
Why You’ll Love This Recipe
They’re lighter but still satisfying. Turkey keeps things on the leaner side without sacrificing flavor or texture. You won’t feel weighed down after eating them.
The garlic butter sauce is ridiculously good. It’s simple—just butter, garlic, and parsley—but it coats each meatball perfectly and adds richness that makes the whole dish sing.
Everything cooks in one pan. Less cleanup is always a win. You’ll brown the meatballs, then finish them right in the sauce.
They’re perfect for meal prep. Make a double batch and freeze half for later. They reheat beautifully and taste just as good the second time around.
Kids actually eat them. The flavor is bold but not overwhelming, and the size makes them fun to eat. Serve them however your family likes best.
Ingredients
For the meatballs:
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for cooking)
For the garlic butter sauce:
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
Make the meatball mixture. In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined—don’t overwork it or the meatballs will be tough.
Shape the meatballs. Roll the mixture into balls about 1.5 inches in diameter. You should get around 20 meatballs. Place them on a plate as you go.
Brown the meatballs. Heat olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer (work in batches if needed) and cook for about 3-4 minutes per side until golden brown. They don’t need to be cooked through yet—just nicely browned on the outside.
Remove and set aside. Transfer the browned meatballs to a clean plate. Don’t worry about any bits stuck to the pan—those add flavor.
Start the sauce. In the same skillet, reduce heat to medium and add butter. Once melted, add the minced garlic and cook for about 1 minute until fragrant but not browned.
Add liquid and meatballs. Pour in the chicken broth and stir to pick up any browned bits from the bottom of the pan. Return the meatballs to the skillet.
Finish cooking. Cover and let the meatballs simmer in the sauce for 8-10 minutes until cooked through (internal temperature should reach 165°F).
Add parsley and season. Stir in fresh parsley and taste the sauce. Add salt, pepper, and red pepper flakes if you like a little kick.
Serve immediately. Spoon the garlic butter sauce over the meatballs and serve hot. These are perfect over pasta, rice, or with crusty bread for dipping.
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Garlic Butter Turkey Meatballs
These tender turkey meatballs get a serious flavor boost from a simple garlic butter sauce!
- Total Time: 35 minutes
- Yield: 4 servings (about 20 meatballs) 1x
Ingredients
For the meatballs:
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for cooking)
For the garlic butter sauce:
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Make the meatball mixture. In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined—don’t overwork it or the meatballs will be tough.
- Shape the meatballs. Roll the mixture into balls about 1.5 inches in diameter. You should get around 20 meatballs. Place them on a plate as you go.
- Brown the meatballs. Heat olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer (work in batches if needed) and cook for about 3-4 minutes per side until golden brown. They don’t need to be cooked through yet—just nicely browned on the outside.
- Remove and set aside. Transfer the browned meatballs to a clean plate. Don’t worry about any bits stuck to the pan—those add flavor.
- Start the sauce. In the same skillet, reduce heat to medium and add butter. Once melted, add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Add liquid and meatballs. Pour in the chicken broth and stir to pick up any browned bits from the bottom of the pan. Return the meatballs to the skillet.
- Finish cooking. Cover and let the meatballs simmer in the sauce for 8-10 minutes until cooked through (internal temperature should reach 165°F).
- Add parsley and season. Stir in fresh parsley and taste the sauce. Add salt, pepper, and red pepper flakes if you like a little kick.
- Serve immediately. Spoon the garlic butter sauce over the meatballs and serve hot. These are perfect over pasta, rice, or with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
These meatballs were delicious. I served with just the sauce and some garlic bread and both my son and I liked them very much. So they will go into our meal rotation. Thank you for post the recipe.