MY MEATBALL FOR LIFE: CARAMELIZED ONION TURKEY MEATBALLS

I developed this meatball recipe to solve two problems I encountered with other meatball recipes: 1) I was so tired of having to cook off a tiny piece of my meatball mixture every time I made meatballs to taste it for seasoning; 2) I’m very picky about the texture of the onions in my meatballs. I believe that onions should be cooked down before being added to the meat, otherwise they stay a bit hard which ruins the mouthfeel of the meatballs. But this is a bit time consuming.

Problem #1 Solved: Standardized Seasoning

I solved the first problem by standardizing the seasoning, as I’ve learned throughout my years that 1 tsp of Diamond Crystal Kosher Salt is the ideal amount for 1 lb. of any meat. This Caramelized Onion Turkey Meatball recipe contains the perfect amount of salt for my tastebuds, but it is based on my using Diamond Crystal Kosher Salt. If you are looking to elevate your cooking I highly suggest buying it. Chefs use it because it has half the salinity of regular iodized salt, which means it is harder to oversalt food with it. Also, it has an ideal texture for sprinkling. If you are using a different type of salt in your meatballs, you will want to cook off a small piece of your meatball mixture before shaping the mixture into balls. I say just save yourself the time and buy the Diamond Crystal.

Problem #2 Solved: Caramelized Onions

I solved the second problem by using caramelized onions, which I make in large batches and then freeze, to be used in future recipes. I usually caramelize 3 lbs. of onions at a time, so I can have them on hand for a second batch of meatballs or for use in another recipe. The recipe for this dish, uses 2/3 cup of caramelized onions, so the instructions provided below are tailored to that amount. But please do feel free to double.

How to Caramelize Onions:

f you follow me on social media, you are well aware that one of my biggest pet peeves is when I read a food creator’s recipe that says, “cook onions until caramelized, about 20 minutes.” It actually infuriates me. First, because it’s near impossible to caramelize onions in twenty minutes without burning the sugars and drying out the onions completely. Second, because there is a little bit of technique involved in the onion caramelizing process. 

Sugar doesn’t caramelize in the presence of moisture, so it is important to draw out much of the moisture from the onions so that the sugars in the onion can caramelize. However, if you do this too quickly, at too high a temperature, the sugars will burn and the onion skins will turn papery. To prevent this, we begin cooking the onions over high heat, for the first five minutes, to draw out and evaporate the water contain within the onions, then drop the temperature down low, so the sugars can slowly caramelize. Also, when caramelizing onions, I prefer to use Vidalia onions, which have a high sugar content. But, you could use brown or white onions in a pinch.

A Note About the Beans:

Now for the beans- if you want to cook them from dried, feel free to use this recipe. But to streamline the recipe for a weeknight, I am using canned beans here.

RECIPE FAQ:

Can I double this recipe for a crowd?
Definitely. In the recipe as written below, we are using only half the batch of meatballs and reserving the rest for a second batch of beans (or to eat on their own). If you want to make a large batch of pesto beans, the beans can be doubled in a large pot, or you can cook them from dried using this recipe, which will yield enough beans to accommodate all 24 meatballs.

Can I make any part of this recipe ahead of time?
Yes! This recipe is very meal-prep friendly. The turkey meatballs can be cooked up to 3-4 days in advance and stored in an airtight container in the fridge. The pesto white beans and kale can also be made ahead and reheated gently. If you’re prepping for the week, store the meatballs and beans separately so everything reheats evenly.

Can I freeze the meatballs?
Absolutely. Let the meatballs cool completely, then freeze in a single layer before transferring to a freezer-safe container or bag. They’ll keep well for up to 3 months. Reheat straight from frozen in a covered skillet with a splash of water or broth, or thaw overnight in the fridge.

What else can I use in place of kale?
Baby spinach or Swiss chard (remove thick stems) would be great.

How do I keep turkey meatballs moist?
Don’t overmix the meat. Gentle hands = tender meatballs. Make sure the onions are well caramelized and moist. Don’t overcook.  Pull them as soon as they’re cooked through.

Can I make this gluten-free or dairy-free?
Gluten-free: Use gluten-free breadcrumbs.
Dairy-free: Use a dairy-free pesto, skip cheese and finish with olive oil and lots of lemon zest.

Is this recipe good for leftovers?
YES! It reheats very well and makes an excellent next-day lunch. The flavors actually get even better after a night in the fridge.

What would you serve with this?
This is a full meal on its own, but if you want to round it out try some: Perfect Roasted Cauliflower, a Winter Greens Salad, or a Fennel and Blood Orange Salad.

 

Caramelized Onion Turkey Meatballs on Pesto White Beans with Kale

Recipe by thesal28_wp

Course: Main

Servings

4

servings

Caramelized Onion Turkey Meatballs on Pesto White Beans with Kale is an easy turkey meatball recipe made with ground turkey, slow-cooked caramelized onions, creamy white beans, fresh basil pesto, and tender kale for an exceptionally flavorful, protein-packed dinner. It is perfect for healthy weeknight dinners, meal prep lunches, and simple entertaining, delivering bold savory flavor and satisfying texture without complicated steps. If you’re looking for a cozy, wholesome dinner idea that feels restaurant-worthy but fits real life, this turkey meatball and white bean skillet belongs on repeat.

Ingredients

• Caramelized Onion Turkey Meatballs (this makes about 24 meatballs)

• 1 1/2 lbs. Vidalia onions (about 3 medium onions), diced

• 2 tbsp neutral flavored, high heat oil, such as grapeseed or avocado, divided

• Diamond Crystal Kosher Salt (will need to use less if using a different salt)

• 2 lbs ground turkey (NOT breast, dark meat ensures more flavor)

• 1/2 cup panko breadcrumbs (regular or gluten free)

• 1/2 tsp black pepper

• Pesto White Beans with Kale

• 1 1/2 tbsp olive oil

• 2 garlic cloves, sliced

• 3 cups of canned white beans, like Great Northern or Cannelini, drained and rinsed

• Kosher salt

• black pepper

• 1 bunch chopped kale

• 1/3 cup pesto sauce (storebought or homemade), plus extra for garnish

• 1/2 cup shaved Parmesan cheese

Directions

• CARAMELIZE ONIONS: Add 1 tbsp of grapeseed oil to a 12-inch skillet over high heat. Once the oil shimmers, add the onions and sprinkle 1/2 tsp Kosher salt evenly over them. For the next 5 minutes, stir the onions frequently, encouraging them to release their moisture. Reduce the heat to medium and set a timer for 45 minutes. Stir the onions every 5 minutes for the next 30 minutes, keeping them in one cohesive mass. When there is 15 minutes left on the timer, push the onions to one side of the pan, as they will have lost a significant amount of volume and need to remain in a cohesive mass. If possible, adjust the pan so that only the portion with the onions is making direct contact with the heat. Keep stirring the onions every 5 minutes. Once 45 minutes are up, the onions will be sweet, jammy in texture, and caramel colored. If you prefer your onions to have a deeper color and more intense flavor, cook for another 15 minutes.
• MAKE MEATBALLS: Allow the onions to cool to room temperature, then add to a large bowl. Add the ground turkey, 2 tsp Kosher salt, 1/2 tsp black pepper, and panko bread crumbs to bowl. Stir until just combined (overmixing will make the meatballs tough). Use a spoon to scoop small portions about the size of a golf ball and roll into balls. Place on a sheet pan or large platter. You should have 24 meatballs.
• PREPARE BEANS: In a 5-6 quart pot over medium heat, heat the olive oil and saute the sliced garlic cloves until just starting to brown. Add the white beans, 2/3 cup water and a pinch of salt. Cover the pot and heat up the beans. Use a wooden spoon to mash up the beans slightly. When the beans are hot enough to slightly bubble at the surface, turn the heat to low and keep covered. If beans start to dry out while browning the meatballs, add a little more water.
• BROWN MEATBALLS: Preheat oven to 350°(F). Coat the bottom of a 12-inch skillet with 1 tbsp grapeseed oil and place over medium-high heat. After a minute or so, place one meatball into the pan to gauge the oil’s temperature. The oil is sufficiently hot when it sizzles around the meatball. Using tongs, gently add the meatballs one by one to the pan, giving each meatball a light jostle so that it doesn’t stick to the pan upon contact. Don’t overcrowd the pan. Cook them in batches if necessary (you may need a little more oil). Once the pan is full of meatballs, swirl the pan gently so that the meatballs continue to stay unstuck from the bottom of the surface. Flip and swirl meatballs in the pan as necessary to brown them as evenly as possible.
• FINISH MEATBALLS: Only half the meatballs are destined for the beans, so we are going to cook through the remaining 12 meatballs in the oven. They will cook through in about 16-18 minutes. Once finished, allow to cool to room temperature, then place in a freezer safe container or zip lock bag and freeze until you need them.
• FINISH DISH: Add the meatballs to the warm beans and raise the temperature slightly so that the meatballs cook fully inside the beans. Using a digital thermometer, test the temperature of the meatballs to ensure they have reached at least 165° (F). When the meatballs are cooked all the way through, stir in the chopped kale, wilting the kale completely. Stir in the pesto and serve immediately with shaved Parmesan cheese. Pass around extra pesto.

Notes

• I am an independent blogger and product reviews I share are based on my own opinions.  Some of the links in this post are affiliate links and when used to make a purchase I may earn a commission. I link to these products because of their quality and not because of the commission I receive from your purchases.