Super Moist Ground Turkey Breast Meatballs
Mixed with Cream Cheese, Olive Oil, Seasoned Breadcrumbs, and Chicken Broth
Chef's notes
Low in fat, my recipe for turkey meatballs adds moisture with cream cheese and olive oil. Seasoned breadcrumbs are flavor enhanced and mixed with chicken broth instead of egg binders.
A slightly gentle cooking technique also helps retain moisture while helping to not overcook.
Turkey Breast Meatballs are flattened and browned in a single layer. Covered and gently cooked trough.
Served with crispy oven potatoes and slightly singed broccoli, roasted while meatballs while meatballs are being prepared.
Turkey Breast Meatballs are simply served with frozen potatoes browned in the air fryer.
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Super Moist Ground Turkey Breast Meatballs
Mixed with Cream Cheese, Olive Oil, Seasoned Breadcrumbs, and Chicken Broth
Ingredients
1-pound ground turkey breast
4-ounses cream cheese softened
½ tablespoon olive oil (plus more for cooking)
1 generous cup seasoned breadcrumbs (more if needed)
1 tablespoon chopped Italian flat leaf parsley
½ teaspoon Italian seasoning
Pinch powered garlic
Pinch kosher salt
Couple grinds black pepper
1 cup chicken broth
Instructions
Place ground turkey, cream cheese, olive oil, in a bowl. Using surgical gloves, combine by hand.
Toss seasoned breadcrumbs with remaining dry ingredients in a separate bowl.
Thoroughly mix all ingredients together. Mixture should be a little softer than traditional meatballs. Add more breadcrumbs if needed.
Form meatballs and flatten slightly.
Add olive oil to an electric skillet. Set temperature to 300°. Place meatballs in a single layer. When moderately browned, flip meatballs, lower temperature to 275°, and cover. Check meatballs for doneness (just cooked through) after about 12 minutes.
