Easy Turkey Meatballs Simmered in Broth (Juicy & Tender)
These Easy and Flavorful Turkey Meatballs are a delicious and healthy option for family dinners. Made with ground turkey, fresh vegetables, and simple seasonings, they are easy to prepare and can be cooked in just 30 minutes. Perfect for meal prep, these meatballs can be frozen for later use, making them a convenient addition to any weeknight meal.
Equipment
Medium stockpot (4-quart / 3.8L)
Medium sauté pan (10-inch / 25cm)
Large mixing bowl
Tablespoon or small cookie scoop
Chef’s Knife
Cutting Board
Ingredients
1 pound ground turkey (minced turkey) - 450g
5 cups chicken stock (chicken broth or chicken bouillon) - 1.2L; or turkey stock
1 tablespoon olive oil - 15ml
2 medium celery stalks - finely minced
2 medium carrots - finely minced
1 small onion - finely minced
1 cup panko breadcrumbs - 60g
1 medium egg
½ teaspoon salt
½ teaspoon ground black pepper
Instructions
- Pour the chicken or turkey stock into a medium stockpot and bring to a gentle simmer over medium heat. Reduce to low and keep it simmering while you prepare the meatballs.5 cups chicken stock (chicken broth or chicken bouillon)
- Meanwhile, heat the olive oil in a medium sauté pan over medium-high heat until shimmering.1 tablespoon olive oil
- Add the minced celery, onion, and carrots to the pan. Sauté, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Remove from heat and let cool for 5 minutes.2 medium celery stalks, 2 medium carrots, 1 small onion
- In a large mixing bowl, combine the cooled vegetable mixture with the ground turkey, panko breadcrumbs, egg, salt, and black pepper.1 pound ground turkey (minced turkey), 2 medium celery stalks, 2 medium carrots, 1 small onion, 1 cup panko breadcrumbs, 1 medium egg, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper
- Mix until just combined — avoid overworking the mixture or the meatballs will be dense. Wet your hands lightly, then roll the mixture into tablespoon-sized balls (you should get 18-24 meatballs). Gently lower the meatballs into the simmering stock in batches, being careful not to overcrowd the pot. Poach for 20 minutes, or until the internal temperature reaches 165°F / 74°C and the meatballs are cooked through. Remove with a slotted spoon and serve.5 cups chicken stock (chicken broth or chicken bouillon)
Notes
Storage: Refrigerate cooked meatballs in their broth in an airtight container for up to 4 days. Freeze individually on a baking sheet, then transfer to freezer bags for up to 3 months.
Make-ahead: Form the raw meatballs and refrigerate on a parchment-lined tray for up to 24 hours before cooking. Drop straight into simmering stock from the fridge.
Substitution: Swap panko breadcrumbs for gluten-free panko or rolled oats (pulsed fine) for a gluten-free version. A flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) works as an egg replacement.
Pro tip: Wet your hands lightly before rolling each meatball — the mixture won't stick, and you'll get smoother, more uniform balls that cook evenly.
Broth bonus: After cooking, strain the poaching broth and save it — it's now an incredibly flavourful soup base.
Nutrition
Serving: 1servingCalories: 361kcalCarbohydrates: 26gProtein: 38gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 112mgSodium: 926mgPotassium: 826mgFiber: 2gSugar: 8gVitamin A: 5203IUVitamin C: 4mgCalcium: 62mgIron: 3mg
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