Why are my turkey meatballs falling apart?

Too much or not enough binder is the most likely cause of meatballs that don’t stick together. Most meatball recipes contain breadcrumbs and egg to hold them together. Using more breadcrumbs than needed will prevent the meatballs from sticking and this will also be the case if there are not enough.

Why are my turkey meatballs tough?

The meatballs should be combined gently with your fingers to get the best texture. Tough meatballs are often a result of overworking the mixture and can also be caused by over cooking them.

How do I know when my turkey meatballs are done?

The easiest way to check the doneness of meatballs is to cut into one to check the meat inside is no longer pink. You can also use a meat thermometer to check the internal temperature has reached 165F or 75C.

What can I substitute for breadcrumbs?

Oats or crackers are commonly suggested substitutes for breadcrumbs. However, it’s not advisable to switch breadcrumbs for flour because it’s not a binder and it won't help to hold the meatballs together.

What are the benefits of eating turkey?

Turkey is rich in protein, vitamins and minerals including iron, phosphorus, potassium, zinc and B vitamins. It’s also lower in saturated fat than beef or lamb so is considered a healthier choice.

Skillet Turkey Meatballs (Super Moist)

Name: Ground Turkey Meatballs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Italian
Ingredients: 75g (or 1 cup) of breadcrumbs; 120ml (or 1/2 cup) milk; 500g (or 18oz) ground turkey (ideally thighs); 60ml (or 1/4 cup) onion (finely chopped); 1 red chili (finely chopped); 3 garlic cloves (crushed); 2 tbsp fresh basil (finely chopped); 2 tbsp fresh oregano (finely chopped); 2 tbsp fresh parsley (finely chopped); 45g (or 1/2 cup) finely grated parmesan; 1 egg; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 cup olive oil for meatball mixture + extra for frying

Description

Moist and juicy ground turkey meatballs that are bursting with the flavors of fresh herbs, parmesan and garlic.

This recipe makes 28 to 30 meatballs and will serve 6 generously with 4 to 5 meatballs per person. Use the scaling buttons below to double or triple the quantity.

Ingredients

Scale

75g (or 1 cup) of breadcrumbs
120ml (or 1/2 cup) milk
500g (or 18oz) ground turkey (ideally thighs)
60ml (or 1/4 cup) onion (finely chopped)
1 red chili (finely chopped)
3 garlic cloves (crushed)
2 tbsp fresh basil (finely chopped)
2 tbsp fresh oregano (finely chopped)
2 tbsp fresh parsley (finely chopped)
45g (or 1/2 cup) finely grated parmesan
1 egg
1/4 tsp salt
1/4 tsp black pepper
1/4 cup olive oil for meatball mixture + extra for frying

Instructions

Mix the breadcrumbs and milk and leave to soak for 5 minutes
Add all remaining ingredients to the breadcrumb mixture and mix using your hands
Form the mixture into ping-pong sized balls
Set a frying pan to a medium/high heat and add 2 tbsp olive oil
When the oil is hot, add the meatballs and fry for 10-15 minutes, turning frequently - it's most likely you will need to do this in batches
Remove the meatballs from the heat when all sides are browned
Serve with pasta and marinara sauce (note 1)

Notes

1 batch of my Marinara Sauce Recipe serves 6 and is the perfect amount for 1 batch of meatballs.

Nutritional information is for 1/6 of the recipe.

Category: Mains
Cuisine: Italian

Nutrition

Serving Size: 1
Calories: 272
Sugar: 1g
Sodium: 198mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 19g
Cholesterol: 0g

Keywords: turkey italian meatballs