The Secret to Tender Turkey or Chicken Meatballs

These tasty chicken or turkey meatballs are a delicious alternative to regular beef meatballs. With the right ingredients and technique, they’re just as juicy and flavourful. Here’s how to make them tender and delicious every time.

We love all types of meatballs, but it’s nice to have an alternative to traditional beef meatballs which are higher in calories, and fat. On the flip side beef meatballs are higher in protein, iron, B vitamins like B12 and offer a deep rich flavour. Poultry (chicken or turkey) meatballs are leaner, with fewer calories and less fat, making them a lighter, lower-cholesterol option while still providing good protein and key nutrients. In other words, they’re both great.

Read More: Pasta Sauce from Canned Tomatoes, Roasted Tomato Soup, Sweet and Sour Sauce

Ingredients for Success

1. Ground Chicken or Turkey: Use a blend of dark and light meat if possible. Dark meat has a bit more fat, which helps keep the meatballs juicy. If you only have lean meat, don’t worry—we’ll add moisture!
2. Breadcrumbs: This helps bind the meatballs and absorb moisture, ensuring they stay tender. Try homemade breadcrumbs. For meatballs, I prefer using regular breadcrumbs vs panko.
3. Egg: A binding agent that also adds richness. One egg should be enough for most recipes.
4. Milk or Yogurt: This might be your secret weapon for juicy meatballs! A small amount of milk or yogurt adds moisture and tenderness.
5. Seasonings: Garlic, onion, parsley, oregano, salt, pepper—whatever flavors you love. I love adding fresh parsley.
6. Grated Parmesan Cheese: Adds a touch of umami and richness.

Tips to Avoid Dry Tough Meatballs

When it comes to a low fat ground meat like turkey or chicken, keeping meatballs moist and tender can be a little more challenging. To avoid tough, dry meatballs, here are some tips:

• Add moisture inducing ingredients to the mix (finely chopped or grated onions, parsley or other veggies, Parmesan cheese, BBQ sauce, cream, etc.).  You know I don’t mean add all of them –  pick and choose one or two based on what you have on hand and the flavour you’re going for.
• Go easy on the mixing.  The more you mix and squish the meat, the tougher your meatballs will be. Use your hands so you’ve got a good feel for what’s going on. You should still have bits of ground meat intact (just the way it came out of the meat grinder).
• When shaping the balls, run your hands under cold water to prevent them from sticking to your hands and accidentally overworking them.
• Bake your meatballs in the oven to prevent overhandling and overcooking.
• Don’t overcook.  Chicken and turkey meatballs are going to be lighter in colour, period.  Going for the deep browned look will get you in serious dry trouble!
• Braise your meatballs in your favorite sauce to keep them nice and tender.  If a crispy brown outside is important to you, brown them in a frying pan before adding them to the sauce – just brown the outside, don’t worry about cooking all the way through as they’ll get cooked in the sauce. However, if you prefer having meatballs on the side, cook them all the way through. You can always double or triple the recipe and freeze meatballs for future use.
• Keep your meatballs at least 1 inch in size or bigger so they don’t dry out.

Those are my secret tips for making awesome meatballs.  I’m sure you’ve got a few secret tips up your sleeve too!  Feel like sharing? Comment below or send me an email and let me know.

Recipe for Chicken or Turkey Meatballs

Print Recipe

4.67 from 3 votes

Tasty Tender Chicken or Turkey Meatballs

Try these tender chicken or turkey meatballs in your favourite soup, with your favourite pasta sauce, with sweet and sour sauce or even on a sub or pita sandwich. Make them in the oven or pan fry them.

Prep : 15 minutes mins

Cook : 25 minutes mins

Total Time: 40 minutes mins

Servings: 4

Author: Getty Stewart

Ingredients

• 1/2 cup bread crumbs
• 1 egg lightly beaten
• 1/4 cup milk or plain yogurt
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup onion finely chopped
• 1/4 cup parsley finely chopped
• 1 tsp Worcestershire sauce
• 1/2 to 1 tsp Sriracha Sauce or other hot sauce optional
• 2 Tbsp grated Parmesan
• 1 lb ground chicken or turkey

Instructions

• In large bowl, mix together all ingredients except the ground meat. Mix well allowing bread crumbs to soak up the liquid.
• Add ground chicken or turkey and mix just until combined. Overmixing can lead to dense, tough meatballs.
• Wet your hands with cold water and begin shaping meatballs – 1 to 2 inches or walnut sized. You should get about 20 meatballs. Or, use a cookie scoop to make even sized meatballs.

Bake them in the Oven

• Heat oven to 375°F or 190°C and lightly oil a baking sheet or line with parchment paper.
• Place meatballs on baking sheet.
• Bake for 10 minutes, turn them and bake 10 minutes more until outside is lightly golden and inside is no longer pink and internal temperature is 165°F (74°C). That's 20 minutes total baking time at 375°F.

Pan Fry Them

• Heat a large fry pan on medium high heat then add 1 Tbsp oil.
• Add meatballs and cook turning them to brown all sides.
• Serve with, in or beside your favorite sauce.

Notes

Wet your hands with cold water to mix and shape meatballs – use a light touch to keep the meatballs tender.

Change the Seasonings:

• Italian-Style: Add Italian herbs like oregano, basil, and a pinch of red pepper flakes, then serve with marinara sauce and pasta.
• Asian-Style: Season with ginger, garlic, green onions, and soy sauce, then serve with rice and a soy dipping sauce.
• Greek-Style: Mix in some crumbled feta cheese, chopped mint, and lemon zest. Serve with tzatziki sauce and pita bread.

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Nutrition Facts (per serving)

Calories: 267kcal | Carbohydrates: 14g | Protein: 25g | Fat: 12g | Sodium: 570mg | Fiber: 1g | Sugar: 3g | Iron: 2mg

Course: dinner

Cuisine: American

Keyword: baked chicken, meatball, turkey

Last night we served the sweet and sour sauce beside our meatballs along with brown and wild rice pilaf, carrot and apple salad and green beans. How will you enjoy your meatballs?

Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.