Browned herb-flecked turkey meatballs on a parchment-lined rimmed baking sheet

Turkey Meatballs with Parmesan and Sage

Turkey meatballs with Parmesan and sage bake on parchment-lined sheets until browned and 165°F, yielding about 48 meatballs.

Course Appetizer, Main Course

Cuisine Italian-American

Prep Time 30

Cook Time 18

Total Time 48

Servings 6-meatball servings

Calories 280

Equipment

1 Oven heated to 375°F with racks dividing the oven into thirds
2 Baking Sheet rimmed, for the full batch of shaped meatballs
2 sheets Parchment Paper for lining both baking sheets
1 set Measuring Cups and Spoons for the listed cup, tablespoon, and teaspoon amounts
1 Kitchen Scale for the two pounds of ground turkey
1 Mixing Bowl large, for combining the full meatball mixture
1 Cutting Board for preparing the garlic and fresh herbs
1 Chef's Knife for mincing the garlic and chopping the fresh herbs
1 Fine Grater for finely grating the Parmesan
1 Whisk for combining the breadcrumb mixture before adding turkey
1 Cookie Scoop 2-tablespoon size for portioning each meatball
1 Instant-Read Thermometer for checking that the center reaches 165°F
1 Airtight Storage Container for refrigerating baked leftovers for up to 4 days
1 Refrigerator for leftovers, day-ahead shaped meatballs, and defrosting
as needed Plastic Wrap for covering day-ahead shaped meatballs on the lined sheets
1 Freezer for freezing shaped meatballs until solid and storing them for up to 2 months
1 Resealable Freezer Bag for storing frozen shaped meatballs for up to 2 months

Ingredients

¾ cup unseasoned dried breadcrumbs
½ cup milk whole or 2%
1 cup Parmesan cheese finely grated
1 large egg lightly beaten
3 cloves garlic minced
¼ cup fresh sage leaves finely chopped
2 tablespoons chopped fresh parsley fresh leaves, finely chopped
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 pounds ground turkey
cranberry sauce or chutney optional, for serving

Instructions

Prepare and Bake

Arrange 2 racks to divide the oven into thirds and heat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper.
Combine the breadcrumbs and milk in a large bowl. Add the Parmesan, egg, garlic, sage, parsley, salt, and pepper, and whisk to combine.
3/4 cup unseasoned dried breadcrumbs, 1/2 cup milk, 1 cup Parmesan cheese, 1 large egg, 3 cloves garlic, 1/4 cup fresh sage leaves, 2 tablespoons chopped fresh parsley, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
Add the ground turkey and mix with your fingertips until just combined. Do not mash the meat or overwork the mixture, or the meatballs will be dry and tough.
2 pounds ground turkey
Form the mixture into 1 1/2-inch meatballs, about 2 tablespoons each, and place them on the prepared baking sheets.
Bake until the meatballs are browned and an instant-read thermometer registers 165°F, 15 to 18 minutes.
Serve with cranberry sauce or chutney, if desired.
cranberry sauce or chutney

Notes

Yields about 48 meatballs and serves 8 to 10. Serve with cranberry sauce or chutney if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days. For make-ahead preparation, make and shape the mixture the day before, cover the parchment-lined sheets, and refrigerate until ready to bake. Alternatively, freeze the shaped meatballs until solid, transfer them to a resealable freezer bag, and freeze for up to 2 months. Defrost in the refrigerator and bake according to the recipe instructions.

Nutrition