Meat, Poultry | High Protein Low Fat

Turkey Meatball

Meleagris gallopavo (primary) Allergens: Egg, Wheat, Soy (common binders)
Turkey Meatball

Sourcing & Taxonomy

  • Family Phasianidae
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Turkey meat

The Forktionary Angle

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Definition

Ground turkey formed into spheres, often seasoned and cooked, serving as a versatile protein for meals.

Sensory Profile

TasteSavory, Umami, Mild
TextureFirm, Tender, Juicy
AromaMeaty, Herbaceous (if seasoned)
AcidityLow

Technical Metrics

Nutrition Facts

Per 3-4 meatballs (85g)
Calories170 calories
Total Fat8g
Saturated Fat2.5g
Trans Fat0g
Cholesterol60mg
Protein20g
Total Carbohydrate5g
Dietary Fiber1g
Total Sugars1g
Calcium30mg
Iron1.5mg
Potassium250mg

Chef’s Secret

To keep turkey meatballs moist and flavorful, incorporate finely grated onion or zucchini into the mix, and avoid overcooking.

Substitutions

Best Match

Beef Meatball

1:1

Similar texture and use in sauces, but higher fat.

Chicken Meatball

1:1

Very similar lean protein and texture, easily swapped.

Lentil Meatball

1:1

A plant-based, fiber-rich option for vegetarian diets.

Italian Sausage (ground)

1:1

Offers more robust, spiced flavor, excellent in pasta dishes.

Buying Guide

Check for lean ground turkey and minimal binders. Look for pre-cooked for convenience, fresh for quality.

Flavor Pairings

Marinara Sauce Sub Sandwiches Soups Swedish Meatballs Noodle Dishes