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Leaner than beef, these Turkey Meatballs are healthy, packed with flavor, and incredibly moist on the inside. A combination of fresh and dried herbs give these meatballs an Italian flare while also providing a balance of flavors.
Try your ground turkey in my favorite turkey tacos or turkey chili! You might also enjoy my homemade rotisserie chicken recipe or copycat Chipotle Chicken, a long time reader favorite.
Good and good for you, these meatballs freeze beautifully and can be reheated in no time.
To sauce or not to sauce, I leave that up to you!
What are the benefits of eating turkey?
Turkey is like the underrated protein powerhouse. It sure packs a nutritional punch by providing a high amount of protein, a low amount of fat, and a number of vitamins and minerals, including iron, zinc, potassium, phosphorus, vitamin B6, and niacin, which are essential for the body’s energy production.
How long do you cook turkey meatballs?
The length of time varies based on the size of the meatball and cooking method. Just keep in mind turkey is poultry, so cook until the internal temperature reaches 165 degrees on an instant-read thermometer.
How do you keep the meatballs from falling apart?
Eggs. In the case of meatballs, the egg’s job is simply to act as a binder. For every pound of meat, one egg is the perfect amount.
What’s the best method to get equal portions?
The easiest method is to use a small ice cream scoop. Not only does this give you equal portions, but creates the round shape you’re looking for. If you would like an even more precise measurement, scoop and place on your kitchen scale. Your looking for a 1 ½ ounce measurement for each meatball.
How do you freeze and reheat the meatballs?
- Scoop, cook, cool, and line the meatballs in a single layer on a baking sheet.
- Place in the freezer for 1 hour, or until solid.
- Transfer to a freezer-safe container, label, date, and keep for up to one month.
To reheat, place on a baking sheet, cover with foil, and bake in a 300-degree oven for 15 minutes, or until heated through.
If you would like to reheat in your favorite sauce, simply place the meatballs in with the sauce and cook over low heat for 10 minutes, or until heated through.
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Turkey Meatballs
Equipment
- Baking sheet (I love Nordic Ware!)
- Mixing bowl (I recommend using these nesting bowls from Amazon)
Ingredients
- 2 pounds ground turkey 93% lean
- 1 cup bread crumbs or panko or rolled oats
- 2/3 cup minced onion
- 1/2 cup minced fresh parsley
- 2 eggs
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil (for frying)
Instructions
To make the meatballs:
- In a large bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, salt, and pepper.
- Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total).
To bake the meatballs:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.
- Arrange meatballs on rack, brush with oil, and bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).
To fry the meatballs:
- Heat oil in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides and the meatballs are cooked, about 5 to 7 minutes per batch (an internal thermometer should read 165 degrees for 15 seconds). Add more oil between batches if the skillet looks dry.
To freeze the meatballs:
- Arrange in a single layer on a baking sheet, not touching. Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month.
I make these regularly. They are my fave turkey meatball recipe. I usually serve them with zucchini noodles and a salad. Yum! Thank you for this recipe!
You’re welcome, Sally! Sounds like a great meal! – Meggan
THESE ARE SO GOOD!!!!!!!!! I made half a recipe (that’s enough for a single person) with no onions or garlic (can’t have those anymore) and used dried parsley and a sprinkle of Paprika on top. Made them 1 inch to make sure cooking time wasn’t too long and ate half of them!!!!! For sure if you bake them, so line the cookie pan with foil because to let them get crunchy edges, it also allows the drippings to get very brown on the foil. WOULD BE ESPECIALLY GOOD WITH YELLOW RICE!
I’m so happy you loved them, Marta! Thank you and take care! – Meggan
OMG these are soooo good!! Definitely will be making these again! Thank you for sharing such a great recipe!!
You’re so welcome, Claire! I’m so happy you enjoyed them! – Meggan
These are the best turkey meatballs I’ve made. I used the oven method, baking for 20 minutes and allowing a couple minutes to rest. I had made them to be incorporated them with a separate cream sauce recipe but wound up just going back to eat more of the meatballs, as they were so delicious.
I’m so happy you loved them, Nico! Take care! – Meggan
Honestly the glowing reviews made me giggle a little bit … then I made the meatballs and damn they are good and now I am also here writing a glowing review.
I used oats and pulsed them in the food processors first. I also added extra herbs, one less egg and added raw mushroom (pulsed in food processor). 10/10
I’m so happy you loved them, Shannon! – Meggan
I made yesterday for dinner! Amazing recipe!! Thank you for sharing
You’re welcome, Pamela! I’m glad you love them! – Meggan