You will fall in love with these ground turkey meatballs. They’re so tender and juicy, full of flavor, and quickly bake in the oven. They’re so easy to make and are freezer-friendly, so you can make a double-batch and have dinner ready for another day.
Made with ground turkey instead of beef, these meatballs are healthier and leaner, but that doesn’t mean they’re not delicious and moist! Each bite is so scrumptious, everyone will want seconds! These meatballs are amazing on their own or served with some sauce and a pile of noodles. That’s why I love making these when I don’t know what to do for dinner!
What’s even better is that these meatballs are baked. This means you don’t have to babysit a pan on the stove. Once they’re in the oven, it gives you the time to make your side dishes, or you can kick up your feet until it’s time to serve. If you want another easy dinner recipe, then try my turkey meatloaf recipe, turkey burger recipe, or turkey chili recipe.
What You Need to Make This Recipe
Egg — the egg acts as a binder for your meatball mixture.
Ground turkey — you can use any type of ground turkey to make these meatballs. The less lean option will be a little more flavorful and moist.
Breadcrumbs — use your favorite breadcrumbs for these meatballs. The breadcrumbs absorb the moisture in the meatballs, so they stay super moist. If you don’t have regular breadcrumbs, you can also use panko breadcrumbs.
Parmesan — use good-quality parmesan whenever you can. Avoid using pre-grated parmesan from a bottle, as the parmesan helps add flavor and keep the meatballs moist.
How to Make Turkey Meatballs
1. In a large bowl, beat the egg.
2. Add the ground turkey and breadcrumbs to the beaten egg.
3. Add the grated parmesan cheese.
4. Add the remaining ingredients.
5. Stir well to combine.
6. Shape the meat mixture into 28 (1-inch) balls. Place the meatballs on a greased baking sheet. Bake for 18 to 20 minutes or until the meatballs reach an internal temperature of 165°F.
Pro Tips for Making This Recipe
- These turkey meatballs are delicious served with pasta and sauce, sprinkled with additional cheese and fresh herbs, or smothered in sauce on a hoagie bun.
- To keep the meatballs uniform in size, use a small ice cream scoop or cookie scoop. Having uniformed meatballs will help them cook evenly in the oven.
- When rolling the meatballs, do not squeeze them too tightly. You don’t want to pack the meatballs as they’ll become dense.
- To make shaping the meatballs easier, wet your hands! When you dampen your hands, the water creates a barrier on your skin, so the meat doesn’t stick, and you can roll them into a ball without causing a mess.
- Another way to ensure the meatball mixture is easy to work with, keep the ground turkey in the fridge for as long as possible while you prep the ingredients. It’s much easier to roll the meatballs when the meat is cold.
- Careful not to overbake your meatballs. Check on them at the 18-minute mark, as baking turkey meatballs too long will dry them out and make them tough.
- If you have trouble mincing your onion small enough to blend into the meatball mixture, you can grate the onion instead.
Frequently Asked Questions
Do not skip the egg! The egg acts as a binder and holds the turkey meatballs together.
If your turkey meatballs are rubbery, you’ve overcooked them. Another reason for rubbery meatballs is if you’ve tightly packed them while shaping them. Make sure to roll the meatballs lightly and not tightly squeeze them together.
Store leftover meatballs in an airtight container in the fridge for up to 5 days once they’ve cooled to room temperature. You can reheat them in the microwave or in a sauce if you’re serving with sauce.
After cooling to room temperature, you can flash freeze the meatballs on a lined sheet pan before transferring them to a freezer-safe bag or container. This way, the meatballs don’t stick together, and you can pull out however many meatballs you need. Freeze for up to 3 months.
If you love this recipe try these out!
If you’ve tried this Turkey Meatballs recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Turkey Meatballs
Equipment
- Baking sheet or baking dish
- mixing bowl
Ingredients
- 1 large egg
- 1 pound ground turkey (450g)
- ½ cup breadcrumbs (56g)
- ⅓ cup grated parmesan cheese (28g)
- ½ small onion minced
- 3 tablespoons chopped basil
- 3 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F. Grease a large baking sheet or dish with non-stick cooking spray.
- In a large bowl, beat the egg. Add the remaining ingredients and stir well to combine. Shape the meat mixture into 28 (1-inch) balls. Place on the prepared baking sheet.
- Bake for 18 to 20 minutes or until the meatballs reach an internal temperature of 165°F.
Notes
- These turkey meatballs are delicious served with pasta and sauce, sprinkled with additional cheese and fresh herbs, or smothered in sauce on a hoagie bun.
- To keep the meatballs uniform in size, use a small ice cream scoop or cookie scoop. Having uniformed meatballs will help them cook evenly in the oven.
- When rolling the meatballs, do not squeeze them too tightly. You don’t want to pack the meatballs as they’ll become dense.
- To make shaping the meatballs easier, wet your hands! When you dampen your hands, the water creates a barrier on your skin, so the meat doesn’t stick, and you can roll them into a ball without causing a mess.
- Another way to ensure the meatball mixture is easy to work with, keep the ground turkey in the fridge for as long as possible while you prep the ingredients. It’s much easier to roll the meatballs when the meat is cold.
- Careful not to overbake your meatballs. Check on them at the 18-minute mark, as baking turkey meatballs too long will dry them out and make them tough.
- If you have trouble mincing your onion small enough to blend into the meatball mixture, you can grate the onion instead.
