Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Lightly toast the pistachios in a dry skillet until fragrant, then let them cool before crushing them into small pieces.
In a large mixing bowl, combine the ground turkey, crushed pistachios, breadcrumbs, beaten egg, minced garlic, chopped parsley, salt, and pepper. Gently fold everything together using a spatula until just combined, being careful not to overmix to keep the meatballs tender.
Shape the mixture into 1.5-inch meatballs, about the size of a golf ball, and place them evenly on the prepared baking sheet. This helps them cook uniformly and keeps them from sticking.
Bake in the preheated oven for 15-20 minutes, until the meatballs are golden brown and cooked through. Check at 15 minutes; they should be firm and slightly crispy on the outside.
While the meatballs bake, heat a skillet over medium heat with a drizzle of olive oil. Once hot, carefully add the meatballs and sear them for about 5-6 minutes, turning gently with tongs until they develop a crispy, browned exterior.
Use a meat thermometer to check that the internal temperature reaches at least 74°C (165°F). Once done, remove the meatballs from the skillet and let them rest for 5 minutes to allow the juices to redistribute.
Finish by drizzling a splash of lemon juice over the meatballs for a bright contrast or serve alongside your favorite sauce for added flavor. Enjoy these tender, crunchy, and flavorful turkey meatballs hot from the oven or skillet.
