Discover our classic Turkey Meatballs recipe – incredibly moist, packed with flavor, and surprisingly easy to prepare. These healthy meatballs are perfect for quick weeknight dinners, efficient meal prepping, and freeze beautifully for future enjoyment. An ideal choice for any family size looking for a delicious and lean protein option.

Searching for the perfect accompaniment to your homemade turkey meatballs? Consider light and refreshing options like our Cucumber Salad, a zesty Healthy Italian Salad, or perfectly caramelized Roasted Parmesan Brussels Sprouts. These sides complement the savory goodness of the meatballs beautifully, creating a well-rounded and satisfying meal.

Contents

The Best Baked Turkey Meatballs You’ll Ever Make

If you’re anything like my family, comfort food holds a special place in your heart. While we adore traditional recipes, we’re always on the lookout for ways to make our favorites a little lighter without sacrificing any flavor. That’s precisely how these incredible Turkey Meatballs came to be! Inspired by the popularity of our Turkey Meatloaves, I decided to transform that beloved taste into a bite-sized format – and the results were an absolute revelation.

These aren’t just good for turkey meatballs; they are genuinely fantastic meatballs, period. What’s truly surprising is how much we don’t miss the beef, pork, or sausage traditionally found in many meatball recipes. The combination of ingredients creates a depth of flavor that rivals, if not surpasses, its counterparts. We love serving these juicy, tender meatballs over vibrant Pesto Pasta or a fresh, low-carb Zucchini Pasta for a wholesome and satisfying meal.

Whether you’re aiming for a healthier weeknight dinner, a freezer-friendly meal prep solution, or simply a delicious change of pace, these turkey meatballs are guaranteed to become a new family favorite. Get ready to enjoy a recipe that’s as simple to make as it is delightful to eat!

Essential Ingredients for Perfect Turkey Meatballs

Crafting delicious and juicy turkey meatballs starts with selecting the right ingredients. Each component plays a vital role in achieving that perfect texture and robust flavor profile. Here’s a closer look at what you’ll need and why:

Onion: Not just for flavor, grated onion is crucial for adding significant moisture to lean ground turkey, preventing dry meatballs. It also contributes a subtle sweetness and aromatic depth without any chunky bits.
Ground Turkey (93/7 Lean): The star of our dish. Opting for 93% lean ground turkey strikes a perfect balance between leanness and enough fat to keep the meatballs moist and flavorful. It’s a fantastic, healthier alternative to beef or pork.
Panko Breadcrumbs: These Japanese-style breadcrumbs are a game-changer. Unlike traditional breadcrumbs, panko is lighter and creates a wonderfully tender texture, preventing the meatballs from becoming dense or rubbery.
Grated Parmesan Cheese: Adds a savory, umami-rich flavor that truly elevates the meatballs. Beyond taste, it acts as an additional binder, helping the mixture hold its shape. For the best results, use freshly grated Parmesan, not the shelf-stable kind, as explained in our tips.
Olive Oil: A touch of olive oil enhances the overall flavor and contributes to the meatballs’ moistness, giving them a richer mouthfeel.
Fresh Parsley: Brightens the flavor profile with its clean, herbaceous notes. Finely chopped fresh parsley is key for distributing its vibrant taste throughout the meatballs.
Aromatic Seasonings (Salt, Pepper, Onion Powder, Garlic Powder, Italian Seasoning, Dried Oregano, Dried Basil): This carefully selected blend of spices is what transforms simple ground turkey into a truly flavorful meatball. These seasonings mimic and enhance the traditional “meatball” taste, ensuring every bite is rich and satisfying.
Egg: Serves as the primary binding agent, holding all the ingredients together and preventing the meatballs from crumbling during cooking. A large egg is usually sufficient for one pound of turkey.
Worcestershire Sauce: A true secret weapon! Worcestershire sauce adds a deep, savory, and slightly tangy complexity that enhances the meaty flavor, making these turkey meatballs taste incredibly rich and satisfying, even without beef.
Beef Bouillon Powder: Another “secret” ingredient that works wonders. While these are turkey meatballs, a small amount of beef bouillon powder significantly boosts the savory, umami notes, creating an illusion of a richer, more traditional meatball flavor without adding extra fat.

How To Make Flavorful Baked Turkey Meatballs

Creating these delicious turkey meatballs is straightforward, even for novice cooks. Follow these simple steps for perfectly baked, tender, and juicy results every time:

Prepare Your Workspace and Preheat Oven: Begin by preheating your oven to a consistent 400°F (200°C). While the oven heats, take a large baking sheet and generously grease it with cooking spray. This crucial step prevents the meatballs from sticking and aids in achieving a beautiful golden-brown crust. Set the prepared baking sheet aside.
Grate the Onion: Carefully peel one large yellow onion. Using the large holes of a box grater, grate the onion until you have approximately 1/2 cup of finely grated onion. This method ensures the onion disperses evenly, providing moisture and flavor without noticeable chunks. Add the grated onion to a very large mixing bowl.
Combine All Meatball Ingredients: To the bowl containing the grated onion, add the ground turkey, panko breadcrumbs, grated Parmesan cheese, olive oil, finely chopped fresh parsley, salt, pepper, beef bouillon powder, onion powder, garlic powder, Italian seasoning, dried oregano, dried basil, the large egg, and Worcestershire sauce.
Gently Mix and Form Balls: Using your hands, gently knead all the ingredients together until they are just integrated. Be careful not to overwork the meat mixture, as this can lead to tough meatballs. Once combined, use a tablespoon measuring spoon to scoop out a heaped portion of the mixture. Roll each portion into an evenly sized ball. Continue this process until you’ve used all the meat mixture, yielding approximately 30 meatballs. Pro-tip: Lightly grease your hands with cooking spray before rolling to prevent the meat from sticking and make the process much smoother!
Bake to Perfection: Arrange the formed meatballs on your prepared baking sheet, ensuring they are not overcrowded. Generously spray the tops of the meatballs with cooking spray. Bake in the preheated oven for 18 minutes. After this initial baking period, use a spatula and your fingers (be cautious, as they will be hot!) to gently flip each meatball to its other side. Continue baking for an additional 5-10 minutes, or until the meatballs are nicely golden brown on all sides and thoroughly cooked through. They should reach an internal temperature of 165°F (74°C).
Serve and Enjoy: For a classic presentation, warm your favorite marinara sauce in a small pot on the stovetop. Once the meatballs are baked, gently toss them with the warmed marinara sauce. Serve immediately atop a bed of cooked spaghetti. For an extra flourish, garnish with a sprinkle of freshly chopped parsley and additional grated Parmesan cheese. A drizzle of high-quality olive oil and a dash of freshly cracked pepper can further enhance the flavors. Enjoy your homemade turkey meatballs promptly!

Quick Tip for Easy Rolling

Pro-tip for rolling out meatballs: Use cooking spray! When forming the meatballs, it can be incredibly helpful to lightly grease your hands with cooking spray to prevent the meat mixture from sticking. This makes the process quicker, cleaner, and helps you achieve perfectly uniform meatballs.

Tips For Achieving The Best Turkey Meatballs

To ensure your turkey meatballs are always moist, tender, and bursting with flavor, keep these expert tips in mind:

Keep Ground Turkey Cold: Handling cold ground turkey makes it much easier to shape into meatballs. The fat remains solid, reducing stickiness and making the forming process quicker and less messy. Avoid over-handling the meat, as the warmth from your hands can melt the fat and make the mixture difficult to work with.
Grate Your Onion for Moisture and Even Flavor: This step is non-negotiable! Finely grating the onion, rather than dicing or chopping, ensures that its moisture and flavor are evenly distributed throughout the meat mixture. This prevents dry meatballs and avoids finding crunchy, uncooked onion pieces in your finished product. It’s a secret for maximum tenderness.
Embrace Panko Breadcrumbs: Panko is superior for meatballs because its unique flaky texture absorbs moisture without turning mushy. This creates a lighter, airier, and crispier meatball compared to regular breadcrumbs, which can often result in a denser, tougher texture.
Don’t Skip the ‘Secret’ Ingredients: Beef bouillon powder and Worcestershire sauce are key to elevating these turkey meatballs from good to great. They provide a profound depth of savory, umami flavor that perfectly mimics the richness often found in beef or pork meatballs, ensuring you won’t miss the red meat at all.
Bake for Health and Simplicity: Baking your meatballs is not only a healthier cooking method, but it’s also much simpler than frying. It allows the meatballs to cook evenly, requires minimal attention, and eliminates the need for constant flipping or standing over a hot stove. Plus, cleanup is a breeze!
Avoid Overmixing the Meat: When combining your ingredients, mix just until everything is incorporated. Overworking the ground turkey can activate the proteins too much, leading to dense, tough, and rubbery meatballs. A light, gentle touch is all you need for tender results.
Ensure Uniform Sizing: For consistent cooking and presentation, try to make all your meatballs roughly the same size. Using a measuring spoon (like a tablespoon) helps achieve this uniformity. Evenly sized meatballs ensure they all cook through at the same rate, preventing some from being undercooked while others are overcooked.

Storage, Freezing, and Reheating Instructions

These turkey meatballs are incredibly versatile, making them perfect for meal prep or saving for another busy weeknight. Here’s how to store, freeze, and reheat them effectively:

Cool Completely: Before storing or freezing, always allow your cooked turkey meatballs to cool down to room temperature. This prevents condensation from forming, which can lead to sogginess or freezer burn.
Refrigerating Cooked Meatballs: Place cooled meatballs in an airtight container and store them in the refrigerator for up to 3-4 days. They are perfect for quick lunches or dinners throughout the week.
Freezing Turkey Meatballs:
1. Once completely cool, arrange the meatballs in a single layer on a parchment-lined baking sheet.
2. Place the baking sheet in the freezer for 1-2 hours, or until the meatballs are solid. This flash-freezing step prevents them from sticking together when stored in bulk.
3. Transfer the frozen, solid meatballs to an airtight freezer-safe container or a heavy-duty freezer bag. Be sure to label the container with the date.
4. Store in the freezer for up to 3-4 months for optimal freshness.
Reheating Frozen Meatballs:
1. Preheat your oven to 350°F (175°C).
2. Place the frozen meatballs in a single layer on a baking sheet.
3. Bake for 15-20 minutes, or until they are heated through and reach an internal temperature of 165°F (74°C). The exact time may vary depending on their size and your oven.
4. Alternatively, you can gently reheat them in simmering marinara sauce on the stovetop or in the microwave for smaller portions.

Creative Serving Suggestions for Turkey Meatballs

These versatile turkey meatballs are a delicious addition to countless meals. While they’re fantastic with classic spaghetti and marinara, don’t limit yourself! Here are some creative and delectable ways to serve them:

Classic Pasta Dishes: Serve them over a vibrant Red and White Pasta, classic spaghetti, or any of your favorite pasta shapes with a rich marinara sauce.
Hearty Subs & Sandwiches: Transform them into irresistible Meatball Subs. Toast a hoagie roll, load it with meatballs and sauce, and melt some mozzarella or provolone cheese over the top.
Fresh Salads: Pair them with a crisp Caesar Salad or a simple green salad for a lighter, protein-packed meal. Slice the meatballs in half and toss them warm into your salad.
Roasted Vegetable Medley: Complement the lean protein with a side of Easy Roasted Vegetables. Broccoli, bell peppers, zucchini, or asparagus roast beautifully and offer a nutritious balance.
Comforting Sides: Serve alongside fluffy mashed potatoes, creamy polenta, or even a quinoa salad for a complete and satisfying dish. Don’t forget some warm Dinner Rolls to soak up any extra sauce.
Appetizers or Party Food: Skewer mini meatballs with cherry tomatoes and basil for a fun appetizer. Serve with a variety of dipping sauces like marinara, pesto, or a creamy garlic aioli.
Grain Bowls: Create a wholesome grain bowl with rice, farro, or quinoa, topped with a few meatballs, roasted veggies, and a drizzle of your favorite dressing.

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Turkey Meatballs

By
Chelsea Lords

These classic Turkey Meatballs are juicy, flavorful, and super easy to make. Great for yourself or for the whole family—and perfect for meal prep!

Prep Time:

25

Cook Time:

30

Total Time:

55

Yields:

30
meatballs

Video

Watch this video for a visual guide to making these delicious turkey meatballs!

Video Title: Turkey Meatballs

Description: These classic Turkey Meatballs are not only incredibly moist and flavorful, but they’re also a breeze to make and perfect for meal prep. Plus, they freeze beautifully, so you can always have a quick and easy dinner option on hand. Whether you’re cooking for one or feeding the whole family, these Turkey Meatballs are sure to be a hit!

You can view the full video here.

Equipment

Large sheet pan (15″ x 21″ recommended)
Large mixing bowl
Box grater
Measuring spoons and cups

Ingredients

For Preparation:

Cooking spray

Meatballs

1 large yellow onion (finely grated)
1 pound ground turkey (93/7 lean recommended)
1/2 cup panko breadcrumbs (see note 1)
1/3 cup grated Parmesan cheese (freshly grated, see note 2)
2 tablespoons olive oil
1/4 cup finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon beef bouillon powder (see note 3)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 large egg
2 teaspoons Worcestershire sauce
Serving suggestions (see note 4)

Instructions

Preheat oven to 400°F (200°C). Grease a large sheet pan generously with cooking spray and set aside. Peel one large yellow onion and grate it on the large holes of a grater until you have approximately 1/2 cup. Add the grated onion to a very large mixing bowl. Add the ground turkey, panko breadcrumbs, Parmesan cheese, olive oil, fresh parsley, salt, pepper, beef bouillon powder, onion powder, garlic powder, Italian seasoning, dried oregano, dried basil, egg, and Worcestershire sauce. Gently knead all ingredients until they are just integrated, being careful not to overwork the meat, which can lead to tough meatballs.
Use a tablespoon measuring spoon to scoop a heaped tablespoon of the meat mixture. Roll it into an evenly sized ball. Repeat this process with the remaining meat mixture to make around 30 meatballs. For easier handling and to prevent sticking, it’s helpful to lightly grease your hands with cooking spray before rolling the balls.
Arrange the formed meatballs on your prepared baking sheet, ensuring they are not touching. Generously spray the meatballs with cooking spray. Bake for 18 minutes. Then, using a spatula and your fingers (be careful, as they will be hot), gently flip the meatballs to their other side. Bake for another 5–10 minutes, or until they are nicely golden brown and thoroughly baked through, reaching an internal temperature of 165°F (74°C).
If desired, warm your favorite marinara sauce in a small pot on the stovetop. Once the meatballs are done baking, gently toss them with the warmed marinara sauce. Serve immediately atop cooked spaghetti. For a final touch, garnish with freshly chopped parsley and grated Parmesan cheese. You can also add additional cracked pepper and a drizzle of olive oil to individual plates if desired. Enjoy promptly!

Recipe Notes

Note 1: Panko breadcrumbs are lighter and crispier than traditional breadcrumbs, which is why they give these turkey meatballs such a superior, tender texture. Regular breadcrumbs can make meatballs dense.

Note 2: The type of Parmesan cheese you use truly impacts the flavor. To prevent your turkey meatballs from tasting overly salty or having an odd aftertaste, steer clear of shelf-stable grated Parmesan. Instead, opt for fresh, refrigerated grated Parmesan, or even better, purchase a block of Parmesan and grate it yourself using a fine grater. This ensures the freshest and most authentic flavor.

Note 3: Beef bouillon powder and Worcestershire sauce might not be standard meatball ingredients, but they are the secret weapons in this recipe! They work together to add a rich, deep, and incredibly meaty umami flavor that will take these turkey meatballs to an entirely new level, making you forget they’re not made with beef.

Note 4: Optional serving suggestions for a complete meal include: 16 ounces of dried spaghetti (cooked according to package instructions), 3 cups of marinara sauce (homemade or your favorite store-bought brand), fresh Italian parsley for garnish, and/or extra freshly grated Parmesan cheese.

Storage & Reheating: As detailed in the “Storage, Freezing, and Reheating Instructions” section above, these meatballs are fantastic for making ahead. Ensure they are completely cooled before refrigerating in an airtight container for up to 3-4 days, or flash-freezing on a parchment-lined sheet before transferring to a freezer-safe bag for up to 3-4 months. Reheat frozen meatballs in a 350°F (175°C) oven for 15-20 minutes, or until heated through.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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