Chicken Turkey Meatballs

Gingery and garlicky.  The best thing is – I did not fry them in the pan.  I don’t like frying meatballs.  Because I don’t like oil splatters and I especially don’t like it when the splatter lands on my arms.  So… I always like to bake my meatballs.  Always! Easier this way.  And no splatter.  Simple and hassle free.

These meatballs are loaded with flavors.  And can be served as appetizer by itself or with brown gravy over noodles.  Really.  You can serve these meatballs anyway you want.

Here’s what you need…

Ground chicken and ground turkey.  Or you may use chicken only or turkey only.  Your choice.  You could even use ground beef or pork if you like.  Of course the the seasonings and spices.  They’re what make these meatballs tasty.   Then you’ll need ginger, garlic, onion, green onion, cilantro (not in the picture) and carrot.

I almost forgot… Ground cumin is one of the key ingredients for these meatballs.  The spice alone dictates the taste for this dish!

Peel and finely chopped ginger.  Smash, peel and minced garlic.  Chop onion and green onion.  Peel and shred the carrot.

Then… we need to mix these all up!

In a large mixing bowl, combine ground chicken and turkey.  Then add the seasonings and spices.  Drizzle Worcestershire sauce.  Stir to mix using a long handled spoon or spatula.

Add ginger, garlic, onion, cilantro, green onions and shredded carrot.  (When I made this batch of meatballs… I did not have cilantro on hand.  That’s why it’s MIA from this photo.  So don’t be like me.  Remember the cilantro!)

Mix well with your hands.

And form the mixture into balls.

Place the meatballs on the aluminum foil lined baking sheet.  Be sure to have a bit of space in between the meatballs.

Bake 375°F for  45 – 50 minutes.

And there you have it.

Chicken and turkey meatballs.  Serve warm.


Chicken Turkey Meatballs


1 pound ground chicken

1 pound ground turkey

½ – 1 tsp. cayenne pepper

2 tsps. cumin powder

1 tsp. smoked paprika

3 tsps. coarse sea salt or 1 ½ tsp. kosher salt

¼ tsp. ground black pepper

1 ½ TBSPs. worcestershire sauce

1 inch piece peeled ginger – finely chopped

5 cloves garlic – smashed, peeled and minced

¼ medium onion – finely chopped

¼ cup cilantro – finely chopped

2 stalks green onions – finely chopped

1 medium carrot – peeled and shredded

Preheat oven at 375°F.  Line a baking sheet with heavy duty aluminum foil.

In a large mixing bowl, combine ground chicken and turkey.  Add the seasonings and spices:  cayenne pepper, cumin, paprika, ground black pepper and salt.  Stir with long handled spoon to mix well.  Drizzle worcestershire sauce over the mixture.

Add ginger, garlic, onion, cilantro, green onions and shredded carrot.  Mix well with your hands.

Lightly oil your hands and make the meatballs according to your preferred sizes.  Mine are about 1 ½ inch balls.  Not too small and not too big.

Place meatballs on the aluminum foil lined baking sheet.

Bake in a preheated oven at 375°F for  45 – 50 minutes.

Remove from the oven and serve meatballs warm.

Enjoy and Happy Cooking!


Tess’ Kitchen Secrets:

  1. Making meatballs can be a messy business.  So I have 2 tablespoons of canola oil in a saucer.  Lightly oil the spoon and your hands before forming the patties.  I also wear disposable gloves to keep my hands clean.   (I always keep a box of non-latex gloves in the kitchen.  And they are much cheaper at Sam’s Club – $9.99 for a box of 100 gloves.)
  2. You can use ground beef or pork for this recipe in place of chicken or turkey.

4 thoughts on “Chicken Turkey Meatballs

  1. And congratulations on your news. I saw your posting this evening on Facebook. I had a feeling it was in the works. Wishing you much success!

  2. Those meatballs look very tasty Tess. I’d probably make them with beef and pork. Bet these would taste awesome simmering all day in your spaghetti sauce too 🙂 Not too long ago, I cooked up a big batch of meatballs and Italian Sausage, and froze them for meals down the road. Makes things much easier for me this way.

    A tip for you ~~~ Use a melon scooper or small ice cream scooper to form the meatballs. Saves having to use those plastic gloves. Can’t tell you how many times a day I’m putting on a fresh pair. lol

    • Thanks for this tip, Tess! It’s funny because I know this – using an ice cream scooper to form meatballs… I think I’ve tried this method once… and it was still messy – the meatballs weren’t smooth. Must be my OCD, thus haven’t done it again… And since we moved… all my kitchen stuff is still back in Abilene, Texas… so I don’t have one here. But I think I will buy one next time I’m at Sam’s Club and give this technique another try… 🙂

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