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Garlic Butter Meatballs

Juicy turkey meatballs tossed in a garlic butter sauce for a simple, flavorful weeknight meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons salted butter melted
  • 1.5 pounds ground turkey
  • 1/3 cup plain bread crumbs
  • 1/2 cup onion finely diced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup parmesan cheese freshly grated
  • 2 eggs
  • 1 clove garlic pressed
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon olive oil
  • 6 tablespoons salted butter
  • 2 cloves garlic pressed
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley chopped

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a large bowl, combine the 2 tablespoons melted butter, ground turkey, bread crumbs, diced onion, 1/4 cup chopped parsley, grated Parmesan, eggs, pressed garlic (1 clove), Italian seasoning, salt, and pepper; mix with clean hands until evenly combined.
  • Form the mixture into 2-inch meatballs, arranging them on a plate as you go.
  • Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the meatballs and brown on all sides, turning every 1–2 minutes until nicely seared (about 4–6 minutes total). Remove the meatballs and set aside.
  • Add the lemon juice to the skillet and scrape up any browned bits to deglaze the pan. Then add 6 tablespoons butter and 2 pressed garlic cloves; cook and stir until the butter is melted and the garlic is fragrant, about 3–4 minutes. Stir in 2 tablespoons chopped parsley.
  • Return the meatballs to the skillet and turn them to coat in the garlic butter sauce. Transfer the skillet to the preheated oven and bake until the meatballs reach 165°F (74°C), about 10–15 minutes.
  • If you don't have an oven-safe skillet, transfer the meatballs and sauce to a baking dish and bake for 15–20 minutes until cooked through.

Equipment

  • Large Bowl
  • Measuring cups and spoons
  • large oven-safe skillet
  • spatula or spoon
  • baking dish (optional)

Notes

  • Store cooked meatballs in the refrigerator for 3–4 days.
  • Freeze leftovers for up to one month.