Easy Turkey Meatballs

Taste

air_fryer dinner

Placeholder image

Servings

4 Servings

Prep time

30 Minutes

Cooking Time

20 Hours

Calories

--- Kcal

Ingredients

  • 500g turkey mince
  • 30g (1/2 cup) panko breadcrumbs
  • 1 small brown onion, grated
  • 2 tbsp finely chopped fresh continental parsley leaves
  • 2 tsp fresh thyme leaves
  • 20g (1/4 cup) freshly grated parmesan
  • 1 egg, lightly whisked
  • Fresh continental parsley leaves, extra, to garnish
  • Greek-style yoghurt, to serve

Directions

  1. To grill meatballs, preheat an oven grill to medium-high. Line a baking tray with sides with foil. Spray with oil.
  2. Place turkey, breadcrumbs, onion, parsley, thyme, parmesan and egg in a bowl. Season. Using your hand, mix until just combined. Roll tablespoonfuls of the mixture into balls and arrange on the prepared tray. Spray with oil.
  3. Grill meatballs for 4-5 minutes or until golden. Turn meatballs and grill for a further 2-3 minutes or until cooked through. Place on a serving plate. Sprinkle with extra parsley and serve with yoghurt.

Notes:

  • To bake :Preheat oven to 200°C/180°C fan forced. Line a baking tray with sides with baking paper. Place meatballs on the prepared tray and bake for 15 minutes or until browned and cooked through. Serve.

  • To pan-fry: Heat 1 tbsp oil in a large frying pan over medium-high heat. In batches, cook meatballs for 5-6 minutes, turning, until browned all over and cooked through, adding more oil between batches if the pan looks dry. Serve.

  • To air fry: Arrange meatballs, in batches, in a single layer in an air fryer basket and spray with oil. Cook at 180°C for 10 minutes or until golden and cooked through. Serve.

  • Avoid overworking the meat: Don’t overwork the meat when mixing your turkey and aromatics – use a light hand. Over-mixing leads to tough, rubbery meatballs. Mix just until the ingredients are combined.