Fresh and zesty turkey meatballs make for a cozy weeknight meal, especially when they only require one pan. Pair them with your favorite pasta, spaghetti squash, or load them into a warm hoagie roll. Whatever you choose, it'll be delicious!
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Warm, healthy, zesty turkey meatballs
Whenever I'm in the mood for a cozy comfort food, my mind automatically goes to meatballs. Something about the savory Italian flavors and warm tomato sauce makes me want to curl up with a blanket and watch TV while twirling some spaghetti. Can y'all relate? 😅
These Healthy Turkey Meatballs are perfect for just that! Flavored with a little balsamic vinegar, Dijon mustard, tarragon, and feta cheese, they're a little different from your traditional Italian meatball, but they taste amazing!
Don't sleep on tarragon. I'm ready to declare it one of the most essential fresh herbs. Tarragon infuses such fresh and clean flavor into meats and vegetables, making it the perfect addition to these meatballs. The herb really impresses me!
The best part about these Healthy Turkey Meatballs is that they come together in just one pan, sauce and all. Because one pan meals just make life easier, ya know?
This recipe also includes instructions to pair these meatballs with spaghetti squash. However, if that's not your thing, you can use regular pasta or load them into a toasted roll. You can even stick toothpicks in them and serve for game day. Whatever you please!
Ingredients for Zesty Turkey Meatballs
Ground Turkey: I used 99% lean, but 93% lean also works.
Panko Crumbs: These will help our meatballs stick together.
Egg: Acts as a binding agent to keep our meatballs from falling apart.
Onion: Red or white is fine.
Tarragon: I recommend using fresh herbs.
Balsamic Vinegar: This will add a slight twangy flavor that is so good!
Mustard: I used Dijon mustard.
Feta Cheese: Trust me, it's so delicious!
Red Pepper Flakes: For a little kick.
Salt + Pepper: Add to taste.
Spaghetti Squash: We'll use this in place of pasta. However, you could absolutely use pasta instead.
Diced Tomatoes: I used half a 14 oz can.
Tomato Sauce: I used Rao’s Tomato Basil.
The kitchen equipment you'll need for these Zesty Turkey Meatballs
To make these Zesty Turkey Meatballs, you'll need a skillet with a lid, cutting board, chef’s knife, measuring cups + spoons, rubber spatula, cookie scoop, mixing bowl, and a meat thermometer.
How to make the meatballs
- First, we'll start with the spaghetti squash. Preheat your oven to 400°F.
- Cut your spaghetti squash in half and use a spoon to remove the seeds from the center. Spray the squash with cooking spray or brush with olive oil.
- Season with salt and pepper and place face down on a baking sheet. Bake for 30-40 minutes or until the squash can be shredded with a fork.
- Next, let's prepare the meatballs. In a mixing bowl, combine ground turkey, panko crumbs, ¼ cup feta cheese, egg, onion, tarragon, balsamic vinegar, Dijon mustard, red pepper flakes, salt, and pepper.
- Use a cookie scoop to scoop meatballs and place onto a greased skillet.
- Heat skillet over medium-heat and let the meatballs brown on each side, about 5-8 minutes. Then, add diced tomatoes and tomato sauce.
- Stir meatballs so they're all covered in sauce.
- Cover skillet with a lid and let the meatballs simmer for 15-20 minutes. The internal temperature of the meatballs should be 165°F.
- When meatballs are done cooking, garnish with the rest of the crumbled feta cheese and more tarragon.
- Place your meatballs over the shredded spaghetti squash (or noodles of choice) and enjoy!
How to serve your Zesty Turkey Meatballs
I chose to serve these meatballs with spaghetti squash. I put the squash in a bowl and topped it with the meatballs and sauce. However, you could also make this dish into spaghetti squash boats. To do this, slice your squash lengthwise prior to roasting. Once it comes out of the oven, loosen up the inside a bit using a fork and peel the flesh away from the skin. This allows the sauce to get in all of the squash crevices. Then, add the meatballs and sauce to your boat. You can then top with cheese and pop it under your broiler for a minute or two to get a melty crust on top.
If you’re not feeling the spaghetti squash, swap it with regular noodles, a bean or lentil pasta, or even zucchini noodles! If you really want to switch it up, grab a hearty hoagie roll and a slice or two of provolone cheese and throw together an epic meatball sub.
questions and answers
How should I store these meatballs?
Store the meatballs in the refrigerator in an airtight container. To reheat, I recommend heating it up in the microwave for 30-60 seconds intervals.
Do these meatballs freeze well?
Yes! I love making a big batch to freeze for busy days. You can freeze them cooked or raw. To freeze, place meatballs on a baking sheet. Don't let them touch or they will stick together. Freeze until solid. Then, transfer to a freezer-safe bag or container. They will be good for 1-2 months.
Can I make these meatballs gluten free?
You absolutely can. Swap out the bread crumbs with a gluten free version! I like these.
Do I need to make these meatballs with turkey?
Nope. Try ground chicken or beef! I suggest using a leaner cut (~85% lean or higher) since you are mixing all of your ingredients together prior to cooking and the excess grease cannot be drained easily.
How can I make this recipe dairy free?
Leave out the cheese - or use a dairy-free cheese. But don't worry. You’ll still have a mighty delicious meatball!
Do you recommend any other cheeses I can use?
For the pasta, I think a creamy mozzarella or even burrata would be amazing. You could substitute a crumbled goat cheese instead of feta in the meatballs, too.
other cozy meals to try
Healthy Skillet Shepherd's Pie
Homemade Italian Roma Tomato Sauce
Check out this post for more delicious recipes using ground turkey!
Zesty Turkey Meatballs Recipe
Equipment
- Skillet with a lid
- Cutting Board
- Chef's Knife
- measuring cups / spoons
- Rubber Spatula
- Cookie scoop
- Mixing Bowl
- Meat Thermometer
Ingredients
Turkey Meatballs
- 1 lb ground turkey, 93% - 99% lean
- ½ cup panko crumbs
- 1 egg
- ½ cup red or white onion, diced
- 1½ tbsp fresh tarragon, diced
- 1½ tsp balsamic vinegar
- 1 tsp dijon mustard
- ¼ cup crumbled feta cheese
- ½ tsp red pepper flakes
- Dash salt + pepper
Spaghetti Squash
- 1 spaghetti squash
- ½ 14 oz can diced tomatoes
- 3.5 oz package crumbled feta cheese, note: I took ¼ cup from a 3.5oz package to use for the meatballs, and then added the rest to the pasta sauce after cooking
- 16 oz tomato sauce
Instructions
- First, we'll start with the spaghetti squash. Preheat your oven to 400°F.
- Cut your spaghetti squash in half and use a spoon to remove the seeds from the center. Spray the squash with cooking spray or brush with olive oil.
- Season with salt and pepper and place face down on a baking sheet. Bake for 30-40 minutes or until the squash can be shredded with a fork.
- Next, let's prepare the meatballs. In a mixing bowl, combine ground turkey, panko crumbs, ¼ cup feta cheese, egg, onion, tarragon, balsamic vinegar, Dijon mustard, red pepper flakes, salt, and pepper.
- Use a cookie scoop to scoop meatballs and place onto a greased skillet.
- Heat skillet over medium-heat and let the meatballs brown on each side, about 5-8 minutes. Then, add diced tomatoes and tomato sauce.
- Stir meatballs so they're all covered in sauce.
- Cover skillet with a lid and let the meatballs simmer for 15-20 minutes. The internal temperature of the meatballs should be 165°F.
- When meatballs are done cooking, garnish with the rest of the crumbled feta cheese and more tarragon.
- Place your meatballs over the shredded spaghetti squash (or noodles of choice) and enjoy!
Notes
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved, something that you think it might need, or just say hi!
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Zesty Turkey Meatballs
1 serving (4 meatballs): (meatballs only, not including squash or sauce): 9 grams carbs | 30 grams protein | 5 grams fat
**Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
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Hi Paige! Curious about the feta….. the ingredients say 1/4 cup feta and a 3.5 oz package of feta?? Is it just for garnish or does feta get mixed in with the meatballs? Thanks!
Hi Becky, sure thing! So you'll need 1/4 cup of feta cheese for the meatballs and then the rest of the feta cheese will be used for the garnish. I'll update the recipe accordingly to reflect this. Great question!
My family has been LOVING these. As suggested we had once with spaghetti squash, once with regular spaghetti, and once as a meatball sub! Going to try with zucchini noodles next. These meatballs are so flavorful, I just can't get enough!!!
I made these today and they were delicious!! I subbed the feta for goat cheese because that's all I had, but they turned out great. Good for meal prep too!