We’ve all had our share of dry, bland turkey meatballs. I promise you that this recipe isn’t that. These meatballs are melt-in-your-mouth juicy and packed with flavor (not to mention melty mozzarella cheese). After pan searing them, they get drizzled with a herby garlic butter sauce before finishing off in the oven. You know you can’t go wrong with that.

Makes a dozen and a half meatballs.

Ingredients:

Directions:

1. Preheat oven to 350 degrees.
2. Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the onion and a pinch of salt and saute, stirring occasionally, until onion is translucent and the edges have started to brown, approx 5 minutes. Add the minced garlic and saute for an additional 30 seconds. Remove from heat and set aside.
3. In a large bowl, combine sauteed onions, egg, breadcrumbs, mozzarella, parmesan, red pepper flakes, dried oregano, 1 tsp salt, and several turns of freshly cracked pepper. Add 2 tbsp of water and stir to combine. Add the turkey and mix together with your hands until everything is well incorporated. Return the mixture to the fridge for 15 minutes. This prevents the fat from melting and breaking down before you cook the meatballs – key to keeping them juicy and flavorful.
4. Shape the meatballs into your desired size – I prefer the size of a golf ball.
5. Heat 2 tbsp olive oil over medium-high heat in the large saucepan used earlier. Add the meatballs in one layer and saute until brown on all sides, approx 5-6 minutes. The meatballs can be done in batches if your pan isn’t large enough – just add another tbsp of olive oil in between batches.
6. Once browned, arrange the meatballs in a baking dish.
7. Whisk together the melted butter, rosemary, thyme, garlic powder, and a pinch of salt. Drizzle the mixture over the meatballs.
8. Place the baking dish in the oven and bake until the meatballs are cooked all the way through, 14-15 minutes.