Description

This Easy One-Pot Turkey Meatballs with Fresh Herbs recipe offers a wholesome and flavorful meal that combines lean ground turkey with fresh parsley, basil, and spinach. Prepared all in one pot, these tender meatballs are seared for a golden crust and then simmered in a savory vegetable broth, making for a comforting and nutritious dish perfect for a quick weeknight dinner.

Ingredients

Scale

Meatballs

1 lb Ground Turkey (Lean protein for the meatballs.)
1/4 cup Fresh Parsley (Finely chopped for flavor.)
1/4 cup Fresh Basil (Chopped for aromatic flavor.)
4 cloves Garlic (Minced for depth of flavor.)
1/2 cup Breadcrumbs (Helps bind the meatballs.)
1 large Egg (Beaten, acts as a binder.)
1 tsp Salt (For seasoning.)
1/2 tsp Black Pepper (For seasoning.)
2 tbsp Olive Oil (For sautéing the meatballs.)

Simmering and Final Touches

2 cups Vegetable Broth (For simmering the meatballs.)
2 cups Fresh Spinach (Added at the end for nutrition.)

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Instructions

Prepare Ingredients: Chop the fresh parsley and basil finely and mince the garlic cloves to prepare for mixing.
Mix Meatball Mixture: In a large mixing bowl, combine the ground turkey, chopped parsley, basil, minced garlic, breadcrumbs, and beaten egg. Season the mixture with salt and black pepper, and mix gently to combine all ingredients thoroughly without overworking the meat.
Shape Meatballs: Form the mixture into meatballs approximately 1 to 1.5 inches in diameter, ensuring even sizes for uniform cooking.
Sear Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches to avoid overcrowding, and sear them until they develop a golden-brown crust, about 3-4 minutes per side.
Set Aside Meatballs: Remove the browned meatballs from the pot and set them aside while you prepare the broth.
Sauté Vegetables: Using the same pot, sauté any additional vegetables or aromatics for 3-5 minutes to build flavor and deglaze the pan slightly.
Add Broth and Scrape: Pour in the vegetable broth and scrape the bottom of the pot gently with a wooden spoon to loosen any browned bits for added flavor. Bring the broth to a gentle simmer.
Simmer Meatballs: Return the seared meatballs to the pot, cover it, and allow them to cook gently for 20-25 minutes to ensure they are cooked through and tender.
Add Spinach: Stir fresh spinach into the pot about 5 minutes before serving, allowing it to wilt and incorporate its nutrients and color into the dish.
Adjust Seasoning and Serve: Taste the simmering broth and adjust the seasoning with salt and pepper as needed. Serve the meatballs warm with broth and spinach.

Notes

For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or ground oats.
Use lean ground turkey to keep the dish light and healthy.
If you want to add more vegetables, diced onions or bell peppers can be sautéed before adding the broth.
Ensure the meatballs are evenly sized for consistent cooking.
Fresh herbs greatly enhance the flavor; however, dried herbs can be used if fresh ones are unavailable — reduce quantity by half.