Ingredients
1 lb. ground turkey
1/2 c. panko bread crumbs
1/4 c. freshly grated Parmesan, plus more for serving (optional)
1 medium onion, finely chopped
1 large egg
3 cloves garlic, minced
1 tbsp. freshly chopped parsley, plus more for serving
1 tbsp. finely chopped chives
1 tbsp. milk
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
2 tbsp. butter
1/4 c. low-sodium chicken broth (or water)
Roasted spaghetti squash, for serving
Preparation
Step 1Preheat oven to 350°. In a large bowl, stir ground turkey, bread crumbs, Parmesan (if using), onion, egg, garlic, parsley, chives, and milk until combined. Season with salt and pepper. Form meat mixture into 1½" balls. Step 2In a large skillet over medium heat, heat the oil until it shimmers and you see wisps of smoke. Add the butter and sear on all sides until golden, about 4 minutes. Add chicken broth and cover skillet; let simmer until meatballs are cooked through, about 6 minutes more. Step 3Garnish with parsley and more Parmesan before serving over roasted spaghetti squash.
Some Fat Is A Good Thing Dry meatballs have at some point bedeviled most cooks. What’s more, turkey has a lower fat content than beef, and we know that fat helps keep things moist and contributes to a soft mouthfeel – two musts for meatballs. So, what does a cook do? In this case, we strongly recommend you use 85 to 93 percent ground turkey. Avoid if you can really lean ground turkey, i.e. 99 percent lean. Hit It With (High) Heat We’re talking smoking hot. Preheat the pan with the oil and WAIT until the oil shimmers and you see light wisps of smoke. Then add the butter, and then immediately add the meatballs. If you add the raw meatballs too soon, they will undoubtedly stick to the pan. When you try to flip them, you’ll be left scraping them away – and wind up with cooked ground turkey. (But at least the filling ingredients would make it tasty!)
Craving something saucier? Try our Best-Ever Turkey Lasagna.
