Ingredients
Scale
- 1 lb Lean ground turkey (93% lean is best)
- 3 cloves Garlic, minced
- 1 large Lemon (zest and 1 tbsp juice)
- 1/2 cup Panko breadcrumbs (or almond flour for keto)
- 1 large Egg, beaten
- 1/4 cup Fresh parsley, finely chopped
- 1 tsp Dried oregano
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- Olive oil spray
Instructions
- In a large mixing bowl, combine the ground turkey, minced garlic, lemon zest, lemon juice, breadcrumbs, beaten egg, parsley, oregano, salt, and pepper. Use your hands or a spatula to gently mix the ingredients until just combined. Be careful not to overwork the meat, as this can make the meatballs tough. Preheat your air fryer to 375°F (190°C) for about 3 minutes.
- Lightly grease your hands with a little olive oil to prevent sticking. Scoop about 1.5 to 2 tablespoons of the turkey mixture and roll it between your palms to form a smooth ball. You should end up with approximately 16 to 18 meatballs. Place them on a plate or parchment paper until you are ready to cook.
- Lightly spray the air fryer basket with olive oil. Place the meatballs in the basket in a single layer, ensuring they do not touch so the air can circulate properly. Spray the tops of the meatballs lightly with olive oil. Air fry at 375°F for 10-12 minutes, shaking the basket halfway through the cooking time. The meatballs are done when they reach an internal temperature of 165°F (74°C) and are golden brown on the outside.
- Remove the meatballs from the air fryer and let them rest for 2-3 minutes to allow the juices to redistribute. Serve them warm with an extra squeeze of fresh lemon juice and a sprinkle of fresh parsley. These are delicious served over zucchini noodles, quinoa, or with a creamy tzatziki dipping sauce.
- Cook Time: 22 minutes