These baked turkey meatballs are made with ground turkey, breadcrumbs, egg, onion, and herbs. Perfect for pasta night, meal prep, or freezer-friendly make-ahead dinners.
- Flavor: Turkey meatballs are tender and juicy with a savory, herby flavor that pairs perfectly with pasta or sauce.
- Skill Level: Mix, form, and bake! Easy peasy and so fun to make.
- Swaps: Use healthy turkey meatballs in place of ground beef meatballs in soups, casseroles, and appetizers.
- Freezing: Turkey meatballs freeze beautifully; double up the recipe and have them on hand for quick meals.
Ingredient Tips for Turkey Meatballs
- Turkey: Look for lean (not extra lean) ground turkey so the meatballs stay juicy. Ground chicken and ground pork are also good choices. For extra juicy meatballs, use a 1:1 ratio of turkey to pork.
- Binders: Eggs and Panko breadcrumbs work as binders and help to hold the meatballs together, and help keep them moist.
- Onion: Sauté the onion in a little oil first for more depth of flavor, or swap for ½ teaspoon of onion powder.
- Seasonings: Garlic powder, dried parsley, basil, and oregano add savory flavor to meatballs. All-purpose Italian seasoning or a zesty Cajun blend lets you match the meatballs to the menu.
- Variations: For an added flavor boost, ¼ cup of Parmesan cheese can be added in Step 3, if desired.
How to Make Turkey Meatballs
- Combine all the ingredients in a bowl.
- Form into balls.
- Bake (full recipe below).
Storing Solutions
Store leftovers in a covered container in the refrigerator for up to 5 days. To reheat, place them in a microwave-safe container with a bit of water. Cover with plastic wrap and cook until warmed through. (This method makes them moist and juicy again.)
Freeze cooked meatballs in a zippered bag for up to 3 months. Reheat in the oven at 375°F for 18 to 22 minutes or until heated through.
Freeze raw, assembled meatballs on a baking sheet before transferring them to zippered bags for up to 3 months. Cook from frozen on a parchment-lined pan at 375°F for 22 to 26 minutes.
More Ground Turkey Recipes
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Turkey Meatballs
This recipe makes perfectly seasoned, juicy, and flavorful turkey meatballs every time. Add them to soup, pasta, or enjoy them on their own!
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Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper or foil.
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In a large bowl, combine ground turkey, breadcrumbs, garlic powder, parsley, white onion, egg, salt, pepper, basil, and oregano.
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Gently mix all ingredients just until combined, do not overmix. Divide the meat mixture evenly, rolling into 24 meatballs, 1-inch in diameter. Place on the prepared baking sheet.
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Bake for 18-22 minutes or until the meatballs reach an internal temperature of 165°F. (Do not overbake).
- For a milder onion flavor, cook the onion in ½ tablespoon of butter in a skillet until softened. Cool before adding to the meat mixture.
- Overmixing can lead to dense meatballs, so mix just enough to combine the ingredients.
- If the meat mixture is sticky, roll the meatballs with wet hands.
- Turkey meatballs should reach an internal temperature of 165°F.
- Keep leftovers in an airtight container in the refrigerator for 5 days.
Calories: 30 | Carbohydrates: 1g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.004g | Cholesterol: 18mg | Sodium: 71mg | Potassium: 69mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Entree, Main Course, Turkey
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