The Juiciest Turkey Meatballs

Buttermilk Turkey Meatballs Recipe

For breakfast and lunchboxes, I try to fit in as much protein as possible, and these hand-held gems are perfect. They’d also be great snacks for on-the-go, after-school snacks in the car, or just when you’re feeling snacky. You can make these in the air-fryer, like I have listed below, or toss them in the oven at 400 degrees for about 15 minutes (or until they reach 165 degrees).

This recipe makes about 15 meatballs.

Ingredients

  • 1.5 lb ground turkey

  • 1 large egg

  • ¾ cup gluten-free panko breadcrumbs

  • ⅓ cup buttermilk

  • ½ cup grated Mexican blend cheese

  • ¼ cup grated Parmesan cheese

  • 2 cloves garlic, finely minced (or 1 tsp garlic powder)

  • 1 tsp onion powder

  • ½ tsp dried oregano

  • ½ tsp dried basil

  • ½ tsp smoked paprika (optional)

  • 1 tsp salt

  • ½ tsp black pepper

  • Avocado oil spray (so important for best crispiness)

Instructions

Mix & Shape

  1. In a large bowl, dump in all the ingredients at once. If you have time, you can mix the panko and buttermilk and let this sit together for a bit and absorb. Not necessary, though.

  2. Mix everything completely with your hands.

  3. Use an ice cream scoop to portion the mixture into about even-sized meatballs on the tray of the air-fryer. It will take two batches.

  4. Spray the tops of all the meatballs with avocado oil. Place in the airfryer and set it to 12 minutes at 375.

  5. Turn the meatballs halfway through and spray the new side with avocado oil.

  6. Check the temp at 12 minutes. They’re ready when the internal temp hits 165.

  7. For more color and crispness, raise to 390°F for the last 2 minutes.

Ashley MullerComment