Make these flavorful turkey meatballs without breadcrumbs, a twist on a classic favorite. Perfect for a quick weeknight dinner or meal prep.
These delicious, easy turkey meatballs without breadcrumbs are part of my “healthy repertoire.” The truth is, I do not think much about “healthy” when making turkey meatballs with or without breadcrumbs. They are just tasty and easy to make, and if they are healthier than usual, then that is even better.
Try these beef and pork meatballs without breadcrumbs, ground veal meatballs, or air fryer frozen meatballs.
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Recipe ingredients
Turkey: I used homemade ground turkey with lean meat from the breast. However, regular shop-bought ground turkey is perfect as well. Try these Ground Turkey Teriyaki Bowls, too.
Apples: To prevent the turkey meatballs from being dry, I often add something like zucchini (see beef zucchini meatballs; they are delicious). However, this time, the secret ingredient is apples. They make the meatballs juicy and tender and give them a slightly sweet taste, which is absolutely wonderful.
Herbs: I used fresh parsley and fresh oregano because my herb patch is thriving at the moment. Fresh or frozen parsley is always easy to find, but if you cannot find fresh oregano, you can replace it with 1 teaspoon of dried oregano.
Ground almonds also help keep them moist and tender. The outside coating helps crisp the meatballs nicely.
Parmesan: Freshly grated Parmesan increases the flavor and the heartiness of these turkey meatballs without breadcrumbs.
See the recipe card for full information on ingredients and quantities.
How to make meatballs without breadcrumbs?
- Steps #1, 2: Combine the ingredients in a large bowl.
- Step #3: Form the meatballs, about ¼ cup of turkey mixture for each meatball. Press to flatten them slightly; they should now be about 5 cm/ 2 inches large. Coat them in the remaining ground almonds.
- Step #4: Heat half of the oil in a cast-iron skillet or a non-stick pan and fry the meatballs in two batches for about 3-4 minutes, turning them a few times in between. Add the remaining oil and fry the second batch of low-carb turkey meatballs.
- Step #5: Transfer the turkey meatballs without breadcrumbs to a baking tray lined with baking paper and bake them in the preheated oven for about 15-20 minutes or until cooked through.
Store and reheat
The leftover turkey meatballs keep well for 3-4 days. Refrigerate them in airtight containers.
For longer storage, freeze them in freezer bags or containers for 3-4 months. Defrost them well before reheating and serving.
To reheat meatballs in the oven, place them on a baking sheet at 350°F/175°C for about 10-15 minutes, until heated through.
In the microwave, place the meatballs on a plate, cover with a damp paper towel, and heat for 1-2 minutes, checking halfway through.
How to serve?
You can serve the turkey meatballs without breadcrumbs as an appetizer or finger food, either warm or at room temperature. To serve them as finger food, make them smaller and keep them round; they will be easier to eat.
Or serve them in a classic way with tomato sauce and spaghetti; that's the way my children like any kind of meatballs best.
Here are some wonderful tomato sauces that you can make to serve with turkey meatballs:
- Homemade Marinara Sauce – warm the turkey meatballs in this tomato sauce.
- Albondigas in Tomato Sauce – replace the Spanish meatballs with these turkey meatballs.
- Meatballs in Tomato Sauce – replace the pork meatballs with the turkey meatballs.
Do you like this recipe?
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Turkey Meatballs Without Breadcrumbs
Ingredients
- 1.5 lb ground turkey 750 g
- 2 onions about 100 g/ 3.5 oz
- 2 garlic cloves
- 2 apples about 250 g/ 8.8 oz
- 1 handful fresh parsley
- 3-4 sprigs of fresh oregano or 1 teaspoon dried oregano
- 2 tablespoons grated Parmesan
- 2 eggs
- 4 tablespoons ground almonds divided (more if needed for coating)
- ½ teaspoon chili powder more or less to taste
- 1 ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F/ 220°C. Line a baking tray with baking paper.
- Mix: Place the ground turkey in a large bowl. Grate the onion and garlic cloves. Peel the apples and grate them as well. Add them to the meat together with the chopped herbs, grated Parmesan, lightly beaten eggs, 1 tablespoon of ground almonds, chili, salt, and pepper. Combine well, but don't overmix.1.5 lb ground turkey/ 750 g + 2 onions + 2 garlic cloves + 2 apples + 1 handful fresh parsley + 3-4 sprigs of fresh oregano + 2 tablespoons grated Parmesan + 2 eggs + 1 tablespoon of the ground almonds + ½ teaspoon chili powder + 1 ½ teaspoon fine sea salt + ¼ teaspoon black pepper
- Form the meatballs, about ¼ cup turkey mixture for each meatball. Press to flatten them slightly; they should now be about 2 inches/ 5 cm large. Coat them in the remaining 3 tablespoons of ground almonds. If necessary, use a little more ground almonds, but the coating should be light.
- Sear the meatballs: Heat half of the oil in a large cast-iron skillet or non-stick pan. Fry the turkey meatballs on medium-low heat in two batches for about 3-4 minutes, turning them a few times in between. Add the remaining oil and fry the second batch of low-carb turkey meatballs.2 tablespoons olive oil
- Bake: Transfer them to the prepared baking tray and bake in the preheated oven for about 15-20 minutes or until cooked through.
Diana says
Your recipe sounds wonderful! My husband is allergic to eggs and I'm wondering if you can recommend a substitution for the eggs in your recipe. Thank you in advance! Diana
Adina says
I am sorry, Diana, I have no experience with substituting eggs, I never do it. I've read about flaxseed being used for that purpose, but I could not say how much you need or how to use it.
mimi rippee says
Fresh turkey from a farmer?!! It doesn't get much better than that! Love your recipe. I don't think, personally, that breadcrumbs are that necessary in meatballs. Meat loaf? yes. but not little meatballs.
angiesrecipes says
They look so delicious with that browned topping! I like to use ground nuts in place of breadcrumbs to make meatballs too..so yummy!