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Mar 26, 2010 05:47 AM

Making meatballs from ground turkey

I don't use ground turkey much but I happen to have it. Will the meatballs be dry if I don't mix in some pork or beef? Any good recipes? Meatballs can be of any ethnicity - Italian, Middle Eastern etc. Thanks!

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  1. Hi! No, your meatballs won't be dry without pork or beef--I promise. ;) Though this recipe calls for meatloaf mix, I've made this so many times with ground turkey or chickenI can't even count. For a fun variation on the Italian/Sicilian, add 1/2 cup of raisins.

    1. I make meatballs from ground turkey all the time. Mix lightly- you don't want to have dense meatballs. I add some panko, parsely, salt, pepper, and an egg. I don't bother frying or baking first, just cook in the tomato sauce. Also made olive stuffed turkey meatballs, I think from a Rachael Ray recipe

      3 Replies
      1. re: cheesecake17

        1 lb. ground beef 1/2 cup Grated Parmesan Cheese 1/4 cup chopped fresh parsley 1 egg 1 clove garlic, minced Make It! You can also add panko or bread crumbs.

        I use the kitchenaide to mix it.

        You can add more or a different cheese too.

        PREHEAT oven to 375°F. Mix meat, cheese, parsley, egg and garlic. Shape into 12 meatballs.

        PLACE in foil-lined 15x10x1-inch baking pan. I like to use a litte Pam,

        BAKE 25 min. or until cooked through

        Good Luck.

        1. re: normalheightsfoodie

          Wow, exactly my recipe! With seasoned bread crumbs, 1 cup, moistened with 4 tablespoons of water.
          I pan fry, though.

      2. I use a Rachael Ray recipe that calls for frozen, chopped spinach. We love it!

          1. Contrarian opinion here - I will no longer use ground turkey as a complete substitute for ground beef or pork. I have experimented with using it solo in enough recipes to know that for me it is a bust. Crumbly and bland. It requires a heavy hand with herbs and spices to cover up the fact that it has so little flavor of its own. However, if combined 1:1 with ground chuck, and some extra seasoning, it makes meatballs/meatloaf that mimic the all-beef version quite well.

            I always add drained coleslaw or finely-chopped cooked cabbage to meatloaf/ball mix. It melts into the meat, adding tender, moist sweetness without an identifiable cabbage taste.
            Same volume of slaw/cabbage as onion.