Turkey Meatballs

Love the flavor of these turkey meatballs! Very easy to make. The oil on them gave them just the right amount of crisp, and they are most.

I followed the recipe exactly, except I used dried parsley instead of fresh. I got 43 meatballs; baked them 400°F, 25 minutes; maybe should have gone 20 minutes. They're good. I'm freezing them for easy week night meals.

My partner is not a ground turkey fan, and he was surprised to hear that these weren't pork! These are not dry at all. I froze some after cooking and they are still great leftover. I love searing them in a pan with olive oil!

Delicious and easy, win-win! We cooked them in our Cosori air fryer - preheated to 400 Fahrenheit, then cooked them in batches of 8-12 for 7-8 minutes. Be sure to spray the basket, or use a parchment liner, so they don't stick. I made most of them a little too big, so we got 41 instead of 48 our first time making them, but still plenty for leftovers for our family of 3. These would be great for meal prepping, too!

I use Fennel Seed instead of Basil and Almond Flour instead of All-Purpose Flour. I also bake them at 425° for 15-18 minutes. Delish! Great to have on hand for Keto diet.

Made half. Used fresh basil in place of parsley. Really good.

Good. Make sure turkey is cold when mixing. Best eaten fresh off the pan.