Turkey Meatballs, No Eggs Needed

turkey meatballs are tender and flavorful, perfect for a quick and easy meal. Plus, they’re made without eggs, making them a great option if you’re out or avoiding eggs in your diet.

Tips From The Kitchen

Use lean ground turkey for the best texture and flavor.
Mix the ingredients gently to avoid tough meatballs.
Let the meatball mixture rest for a few minutes before shaping to improve binding.

Ingredients 0/9

1 cup water ½ cup uncooked white rice 1 tablespoon butter 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon poultry seasoning 1 teaspoon garlic powder 1 teaspoon onion powder 1 pound ground turkey

Why This Dish Is So Satisfying

These meatballs are juicy and flavorful without the need for eggs. They use simple ingredients that bind the meat naturally, making them perfect for those with egg allergies or anyone looking for a lighter option. Plus, they cook quickly and hold together well.

Step 1

Heat your oven to 350°F (175°C). While that’s warming up, bring some water and rice to a boil in a saucepan. Once boiling, stir in the butter, salt, pepper, poultry seasoning, garlic powder, and onion powder. Turn the heat down to medium-low, cover the pot, and let it simmer gently for about 20 to 25 minutes, or until the rice is tender and all the water is gone. Once the rice is done, let it cool for 10 to 15 minutes so it’s easier to handle.

Step 2

When the rice has cooled, mix it together with the ground turkey in a medium bowl until everything is well combined. Then, take small handfuls of the mixture and roll them into meatballs about the size of golf balls. Arrange the meatballs on an ungreased baking sheet.

Step 3

Pop the tray in the oven and bake for around 45 minutes, or until the meatballs are cooked through and no longer pink in the middle. Once done, you can enjoy them right away or add your favorite sauce.

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Perfect Pairings

Serve these meatballs over spaghetti or zucchini noodles with your favorite marinara sauce. They also work great as a protein-packed snack or inside a sub sandwich topped with melted cheese.

Storing This Dish

Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them on a baking sheet first, then transfer to a freezer bag and freeze for up to 3 months. Reheat gently to keep them moist.

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook, so adjust the simmering time accordingly and make sure it’s fully tender before mixing.

Why is there no egg in this meatball recipe?

The cooked rice acts as a binder, holding the meatballs together without needing eggs.

Can I freeze these meatballs?

Yes, let them cool completely, then freeze in an airtight container. Reheat thoroughly before eating.

How do I know when the meatballs are fully cooked?

Bake until they are no longer pink inside and reach an internal temperature of 165°F (74°C).

Can I cook these meatballs on the stovetop instead of baking?

You can pan-fry them, but reduce cooking time and turn frequently to cook evenly.

Is it okay to add sauce before baking?

It’s better to bake first, then add sauce to keep the meatballs firm and avoid sogginess.

Can I substitute ground chicken or beef for turkey?

Yes, the recipe works with other ground meats, but cooking times may vary slightly.

How should I store leftover meatballs?

Keep them in an airtight container in the fridge for up to 3 days.