Description
Juicy turkey meatballs paired with a creamy, spicy aioli—perfect as an appetizer, sandwich topping, or a protein-packed main dish.
Ingredients
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp finely chopped parsley
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for cooking meatballs)
For the Spicy Aioli:
- 1/2 cup mayonnaise
- 1 tbsp sriracha (adjust to taste)
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- Pinch of salt
Instructions
- In a bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined—don’t overwork.
- Shape mixture into 16–18 meatballs (approximately 1½-inch each).
- Heat olive oil in a large skillet over medium heat. Add meatballs in batches, cook until browned on all sides, about 6–8 minutes total, turning occasionally.
- Reduce heat to medium-low, cover skillet, and cook for another 5 minutes, or until internal temperature reaches 165°F (74 °C). Remove meatballs and keep warm.
- Meanwhile, whisk together mayonnaise, sriracha, lemon juice, garlic powder, and salt in a small bowl to make spicy aioli. Adjust heat to taste.
- Serve meatballs hot with a side of spicy aioli for dipping, or drizzle aioli on top. Garnish with extra parsley if desired.
Notes
- Swap breadcrumbs for panko for a lighter texture.
- Add a pinch of red pepper flakes to meatball mix for extra kick.
- To bake instead: bake meatballs at 400 °F for 15–20 minutes, flipping halfway.
- Leftover meatballs freeze well—store sauce separately.