Ingredients
Equipment
Method
- Preheat the oven to 350°F. Melt 2 tablespoons of butter in a large bowl. Add ground turkey, breadcrumbs, onion, parsley, Parmesan, eggs, garlic, Italian seasoning, salt, and pepper. Mix gently until combined.
- Form the mixture into 2-inch meatballs (about 12 total).
- Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs and brown on all sides, turning 3–4 times, about 1–2 minutes per side. Remove from skillet and set aside.
- Add lemon juice to the skillet and deglaze by scraping up any browned bits. Add 6 tablespoons butter and garlic; cook 3–4 minutes until fragrant and melted. Stir in parsley.
- Return the meatballs to the skillet and coat with the garlic butter sauce. Transfer skillet to oven and bake for 10–15 minutes, or until the meatballs reach 165°F internally.
- If you don’t have an oven-safe skillet, transfer the meatballs and sauce to a casserole dish and bake for 15–20 minutes instead.
- Serve warm over pasta, mashed potatoes, or with roasted vegetables. Garnish with extra parsley if desired.
Notes
Makes about 12 two-inch meatballs. You can substitute ground chicken, pork, or beef. Store leftovers in an airtight container: up to 4 days in the refrigerator or 1 month in the freezer. Reheat in the microwave, oven, or stovetop over low heat. Freeze before or after cooking for make-ahead convenience.
