On busy weeknights, I want something quick, delicious, and satisfying—without spending hours in the kitchen. That’s why I always keep a couple of packets of ground meat in the freezer, ready to turn into an easy, flavorful meal. The best part about making meatballs is their volume and versatility—they’re great for leftovers and can last for days.
I’m always on the hunt for new, exciting flavors, and instead of sticking to a traditional recipe, I took a “clean out the fridge” approach—tossing in every herb and ingredient I could find. The result? A bold, uniquely delicious creation. I love turkey meatballs because they act as the perfect canvas for different herbs and spices. For this recipe, I added ground beef for contrast, giving the meatballs a heartier, more complex flavor, but I prefer a turkey-heavy ratio for a lighter bite.
What makes these meatballs truly special is the generous amount of fresh herbs, balanced with sweet apple and crunchy pistachios, creating an unexpected yet irresistible combination. They’re quick, packed with flavor, and perfect for a stress-free weeknight dinner! This recipe is quick, easy, and perfect for busy weeknights, helping us get a satisfying meal on the table with minimal effort. With simple ingredients that require little prep, one-pot or sheet pan cooking to cut down on cleanup, and a balanced mix of protein, veggies, and carbs in a single dish, it eliminates the need for multiple sides. Plus, it can be prepped ahead of time and is ready in 30 minutes or less, making dinnertime stress-free while still feeling homemade and delicious. They make a large amount of meatballs and will last for a few days.
Prep Time
10 minutes
Cook Time
35 minutes
Serves
4
Ingredients
- Proteins & Dairy:
- 1 lb ground turkey
- ½ lb ground beef
- 2 eggs
- ½ cup shredded cheese
- Splash of cream
- 1/2 cup butter ( grated cold butter)
- Aromatics, Nuts & Vegetables:
- 3 garlic cloves, minced
- ¼ onion, finely chopped
- 3 chilies, finely chopped (adjust to taste)
- 1 green apple, chopped (skin on)
- 1 medium carrot, shredded
- Herbs & Seasonings:
- 1 bunch cilantro, finely chopped
- 1 bunch parsley, finely chopped
- 1 tbsp dried oregano
- 1 tsp mustard
- 2 tbsp ketchup
- 2 tbsp mayonnaise
- 1 tbsp chili oil or chili paste (adjust to taste)
- 1/2 cup of chopped pistachios (roasted is preferable)
- salt and pepper
- Binding Ingredients:
- 3 tbsp breadcrumbs
Steps
1
Collect all necessary ingredients for your meal, such as vegetables, spices, proteins, and any special sauces or condiments. Ensure you have everything you need before starting.
2
Set aside any ingredients that require preparation, such as washing or chopping vegetables and herbs. In the food processor pulse into small pieces a sweet apple, keeping the skin on, into a bowl. Take two bunches of herbs and chop them into small pieces, adding more if you want a stronger herbaceous flavour. Take some cheese, a stronger cheddar preferable, and shred about half a cup or as much as you want. Then take some cold butter and grate that into the bowl. Next, grate a medium-sized carrot along with a small one. Finally, finely chop a quarter of a large onion into small pieces.
3
In a large bowl, combine the meat with all the ingredients—there’s no specific order, just toss everything in. Mix everything together until well combined; the mixture will be wet, which is exactly what you want for tender, flavorful meatballs. If it feels too dry, you can add a touch more cream to achieve the right consistency. The best part of this recipe is its flexibility—measurements are loose, so feel free to adjust the ingredients to your taste, and if you’re missing something, you can easily substitute with what you have on hand!
4
Once all the ingredients are well combined, shape the mixture into larger-sized meatballs and place them on a large plate. In a pan, heat a mix of butter and oil over medium heat, then add the meatballs, frying them just until they develop a golden-brown crust on the outside—they will still be raw inside. You don’t need to fry them for long; the goal is mainly to add color. Once all the meatballs are browned, transfer them to a baking sheet and bake in the oven at 360°F for about 20-25 minutes until fully cooked through.
5
Plate the meal attractively, garnish as desired, and serve it hot. Enjoy your delicious homemade meatballs, and share it with family or friends if desired.
These meatballs are bursting with flavour—the fresh herbs add a bright, aromatic touch, while the grated apple and carrots bring a subtle sweetness that perfectly balances the savoury elements. For the best results, I highly recommend keeping the apple and pistachios in the mix—the apple enhances moisture and sweetness, while the pistachios add a rich, buttery crunch. Of course, you can swap in other ingredients based on what you have on hand, but these two really make the dish stand out!
These are called “lazy meatballs” because the recipe is simple and low-effort, with no strict order or precise measurements required. You just throw all the ingredients together, mix, and shape the meatballs—no need for complicated steps or advanced techniques. It’s a hassle-free, quick dish that delivers delicious, flavorful results without much work, making it perfect for when you want a satisfying meal with minimal fuss. The best part you can pair these meatballs with many side dishes and are very versatile.
