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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’ve made it now a few times and always comes out delicious. To keep it lean, I boil the meatballs, and they are soft, juicy, and delicious.🤤
I’m so happy you love them Karolina! Thank you! – Meggan
What sauce would you use for this besides tomato/marinara? My husband can’t do cooked tomatoes.
Hi Marsha, readers have shared that they have them with barbecue sauce (a tomato-free version would work here), Swedish sauce, a cream sauce, and would be great with an Asian glaze. I hope you both love these! – Meggan
This is the only meatball recipe we eat in my house; my husband loves them, and my toddler will eat more of these than any other meat. Absolutely thrilled with this recipe!
So glad you all love them, Brianna! Take care! – Meggan
Delicious and moist! I used gluten-free cracker crumbs since I’ve had to go gluten-free, and the meatballs turned out really well. I’m going to freeze them, for quick week-night meals.
Thank you so much, Michele P! I’m glad you love them! – Meggan
Family loves the recipe, and i wouldn’t changei t. Just curious as to whom can prep, roll meatballs, and top them with olive oil in 10 minutes? I make this every couple of weeks. A shortcut would be nice..
These turkey meatballs came out amazing!
So tender a delicious! I actually just added the raw balls to a simmering pasta sauce and let them cook that way! Will definitely make this again!
Thank you for sharing your recipe
You’re so welcome, Rachel! I’m so glad you loved them! – Meggan
These turkey meatballs came out amazing!
So tender a delicious! I actually just added the raw balls to a simmering pasta sauce and let them cook that way! Will definitely make this again!
Thank you for sharing your recipe
Should the oats go in the food processor first?
Hi Amy, you can process them first if you’d like, but it’s not necessary. I hope you love them! – Meggan
This recipe turned out really good. It’s pretty versatile so you can switch up some of the ingredients to give it an Asian or Mexican twist. I baked mine and they came out perfect!
So glad you enjoyed them, Jackie! Thank you for writing! – Meggan
I made these tonight for dinner and they came out perfect! Husband was very impressed to have a turkey meatball that wasn’t dry! We served them with potatoes, some gravy and brussel sprouts. Since there’s only the two of us, we still have enough left for two more meals!
Sounds delicious, Jessica! I’m so glad you both loved them! – Meggan
Would you recommend a sauce for the turkey meatballs.
Hi Marg, readers have shared that they’ve served the meatballs with marinara sauce, Francese, Marsala, Tomato Sauces, cream sauces, as well as Swedish and barbecue sauces. They also taste great with an Asian-style glaze. I hope you love them! – Meggan
Last week, I made a half recipe of these and baked them.They were very tasty! The salt and pepper measurements are spot on for flavor!
I have to admit: Tonight, I tried substituting salt with this new *Black Truffle Sea Salt* that I found yesterday at Walmart… Oh My Goodness! It took your meatballs into a whole other dimension! You must really try this!
Thank you for sharing your wonderful recipe! It will be a keeper in my, Go To Recipes!
You’re welcome, Sandie! Sounds delicious! – Meggan
Very good, my picky kids love them with BBQ sauce.
So glad they love them, E! – Meggan
I have recently had gallbladder problems and now have a strict diet list. We wanted spaghetti and meatballs but turkey scares me… however I made this recipe and cooked then in olive oil, stove top and they are super yummy! I used whole wheat Ritz for the breading and that was ny only change! I’m freezing some for lunch and snacks!!!
I’m so happy you tried and loved them, Ashley! Take care! – Meggan
My ground turkey looks and feels like mush. Is this normal. I have never used it before.
Hi Artena, thanks for writing! Ground turkey can be softer than ground beef. Does it have a slimy texture or smell “off”? If so, it may be spoiled. Sorry about that! – Meggan
I never write reviews for recipes online, but just feel compelled to review this recipe because it’s PERFECT!!!! I followed the recipe exactly and the meatballs were amazing. Even my picky beef-obsessed kid ate these and loved them.
Thank you, Sara! It’s great that they love them! 🙌 – Meggan
I added a couple shots of hot sauce to boost the flavor and it was superb.
Sounds delicious! Thank you, Sheila! – Meggan
I’m hoping to try these tomorrow night and wondering if it’s necessary to fry them to be done. Will they be fully cooked with the above baking time alone, or would I need additional time in the oven if I wanted to skip the frying? Thanks!!
Hi Maelia, thanks for writing! There’s no need to fry, they will be done within the 15 to 20 minutes baking time at 400 degrees. I hope you love them! – Meggan
Love these meatballs, they’re so easy and flavourful! Could you please add the salt and pepper measurements to the ingredients list? I’ve missed them a couple times and it would be a huge help!
Hi Parker, thank you so much for the suggestion! I’ve updated the recipe card so it’s listed. Sorry about that and thanks again! – Meggan
Made these for dinner tonight. Delicious! Great recipe that I will be repeating. Thank you.
You’re welcome, Janet! I’m glad you loved them! – Meggan
Very good
Glad you enjoyed the, Mariam! – Meggan
So good! Made them for my toddler and almost devoured the entire 1lb worth of meatballs. Must save recipe!
So glad you loved them! I hope your toddler loved them, too! – Meggan
can grated parm be used for binder in place of crackers/panko/oats?
Hi Janet, I haven’t tried it myself. I reviewed what other readers shared and I didn’t see any that substituted it, only added it to the mix. Sorry about that. – Meggan
These turned out great! I halved the recipe because I only had a pound of turkey thawed. I forgot to add the salt and pepper to the mix so drizzled pepper on the meatballs in the toaster oven. I didn’t miss the salt. I usually just let people add their own if they want it anyway. For dinner tonight I had them with some steamed broccoli and dipped them in some in Soyaki sauce. My husband liked them too. I can’t wait to heat some up tomorrow. You can do so much with them! Great protein kick with some veggies makes a well balanced meal. Will make again and freeze some. Thank you!
You’re welcome, Ann-Marie! I’m glad you both loved them! – Meggan
There is no salt and pepper in the ingredients list, but there is salt and pepper in the instructions, which I didn’t read carefully! So my meatballs were underseasoned and I plan to serve them drenched with marinara.
Hi Nora, thanks for writing. I double checked the recipe and salt and freshly ground black pepper is listed in the ingredients and in step 1 it lists to add 1 teaspoon salt and ½ teaspoon pepper. I’m sorry you missed that information. I hope you’re able to adjust the flavor with your marinara. Take care and sorry again! – Meggan
Loved these! Followed the recipe 100% and came out great. Definitely recommend!
Thank you, Kelley! I’m so glad you loved them! – Meggan
Look forward to trying this! Is it possible to leave out the crumbs/oats for less carbs? Thank you.
Hi J, I haven’t tried omitting them entirely. I have tested it with ground pork rinds as an alternative to the panko and oats and it worked out well. I hope this helps! – Meggan
Such a simple recipe and they came out GREAT! Thanks for sharing. Will definitely make them again.
You’re welcome, Eric! I’m glad you enjoyed them! – Meggan
These came out real good moist and very tasty. The
only issue the mixture was sticky not sure of this is
normal, other than that will definitely make them again.
Hi Stan, I’m so glad you enjoyed them! The mixture can get sticky as it is worked and comes up to room temperature. I like to put a little water on my hands when this happens to help the meatballs form easier. I hope this tip helps! – Meggan
The recipe halved actually made 36 one inch meatballs. I used a one inch scooper.
Made this with all the exact ingredients..but I did add fresh grated parm. I’ve never made a meatball without parm. Delicious recipe…will make again. Thnx
You’re welcome, D! Parm sounds like a delicious addition! – Meggan
Can you cook them directly in tomato sauce? That’s how I usually make my beef meatballs.
Hi Joanne, yes. I prefer brown them first, then gently cook them in the sauce, but I don’t see why you can’t. I hope you love them! – Meggan
These meatballs are so easy to make and are delicious and really tender and moist.
I freeze them and then pour a can of mushroom soup and some white wine over them and bake in a casserole dish for 30-45 min. At 350. Nice served over buttered noodles.
So quick and easy to make ahead.
That sounds delicious, Dianne! Thanks for sharing, I’ll have to try it! – Meggan
Love your idea, going to have to try!
This was my very first time making meatballs. This recipe was amazing! The result was one of the most delicious meatballs my family ever had. I didn’t think I could outshine my wife with her meatball recipe but this one blew it away. So many compliments. The ingredients worked out perfect. The most moist, tasty meatballs ever!
I’m so glad you loved them, Dana! Thank you for writing! – Meggan
Great recipe.
I just bake for 13 min and broiler for 5 minutes.
I also add cayenne pepper for pinch of spice.
Thank you, Lora! – Meggan
These turkey meatballs tasted great! I like the flavor. When I first made them, they were surprisingly juicy. Rolling roughly 1-inch sized meatballs actually made way more than the recipe said. But consider that a good thing. The one thing is that the next day, these meatballs were really dry. Next time, I’ll soak the breadcrumbs in milk or add an extra egg or mayo to keep it juicy for longer.
I’m glad you loved them! I hope your next batch is great. – Meggan
One of go-to recipes!
Thank you, Rakesh! – Meggan
I added 1/2 cup of freshly grated parmesan (a must!). Made my own breadcrumbs (less processed). Sautéed onions, garlic and parsley in a little butter (to soften and bring out flavor). And added milk because the mixture looked dry. Meatballs came out delicious. Very flavorful. Next time I’ll increase milk to 1/4-1/2 cup. I like my meatballs soft and juicy. These were a little dense. Hope this helps someone. This is a great recipe as written. But these additions will take them to the next level.👌
Thanks for writing, A.L.! I appreciate you taking the time to share your additions! – Meggan
Do you freeze the meatballs raw or do you cook them first before freezing? Trying to make meal prepping easier, thank you!
Hi Allye, I prefer to cook them then freeze them so I can reheat or use them in a sauce. I hope you love them! – Meggan
Tender. Not dry. Delicious. Will be making them frequently.
Thanks, Pat! So glad you loved them! – meggan
Hi Meggan,
Thank you for this. My grandma and aunts used to make this all the time. It was a family favorite. My cousin sent me your recipe for it and I’m so happy!
I made the meatballs in your recipe. Unfortunately, about half of them fell apart. I have to make another batch tomorrow so i have enough. I’m not sure what i did wrong but i want to make sure I don’t do it again. Is there a way to tell if they won’t fall apart while sitting in the slow cooker? They baked fine. Could it just be going from the oven to the slow cooker? They seemed pretty sturdy when i was making the balls.
Also, I will make a batch with your turkey meatball recipe. I noticed though that the turkey recipe seems like Italian meatballs? There’s garlic and oregano, etc. Is there any reason I can’t use the same beef/pork recipe just using turkey?
Thank you. I’m very excited to have these for our Superbowl party
Hi Mary, I saw your note on the comment for Crockpot Meat balls. I’ll reply to you there. Thank you! – Meggan
Amazing! My red-meat eating boys LOVED these!
Do you have a recipe for turkey meatloaf?
I’m so glad, Evelyn! I do have a turkey meatloaf, here’s the link: https://cash-surge.live/turkey-meatloaf/%3C/a%3E. I hope you both love this, too! – Meggan
What are some different sauces that people use for these meatballs? Mostly like spaghetti or can you do them with a cream sauce and eat them over noodles or rice?
Hi Sally, readers have shared that they’ve served the meatballs with marinara sauce, Francese, Marsala, Tomato Sauces, cream sauces, as well as Swedish and barbecue sauces. They also taste great with an Asian-style glaze. I hope you love them! – Meggan
These meatballs are delicious. My family loves them with escarole and beans.
Thanks, Lynn! – Meggan
This recipe has been in my rotation for years now.
My husbands ears wiggle whenever I make them.
I love that it makes enough for leftovers (there’s only 2 of us) for at least four days. They’re even good cold if you want a quick snack.
I just love them. Great recipe!
Thank you, Heather! I’m glad you both like them! 😊 – Meggan
Delicious as meatloaf. A keeper! Thank you
You’re welcome, Gail! Take care! – Meggan
Yummy! This is now my go to meatball recipe. Thanks so much!
You’re welcome, Sharon! So glad you loved it! – Meggan
your meatballs are good very very good.
Thank you, Erwine! – Meggan
They are so good and creative. I love you so much and your Meatballs!
Thank you so much, Edie! I’m so glad you love them! – Meggan
Just wondering if this can be made into meatloaf by baking in loaf pans in the oven?
Hi Diane, I can’t think of why not? I just haven’t tried it. I also have another turkey meatloaf on my site if you want something tested: https://cash-surge.live/turkey-meatloaf/%3C/a%3E. Take care! – Meggan
These have become a staple at our house – easy to make and great to throw on salads cold, for spaghetti and meatballs and for dipping in sauces as well as eating alone. They work cold or hot.
Thanks, Christine! – Meggan
Hi! If I were to cook then freeze the meatballs, would you be able to toss them frozen in a slow cooker?
Hi Robyn, you would want to reheat them to 165 degrees on the stove or in the oven, then transfer them to the slow cooker. (The USDA advises against reheating in the slow cooker for food safety.) I hope you love them! – Meggan
It was fast, moist, and impressive so easy. I added rosemary and used gluten free crackers. Super tip with the egg. Thanks so much!
You’re welcome, Ellen! Take care! – Meggan
This is a great recipe!
Thanks, Tina! So glad you enjoyed them! – Meggan
These are great! For flavoring, I have learned 1tsp of salt and half tsp of pepper per lb of meat is a perfect ratio no matter what the protein is. You’re welcome!
Good recipe for ground turkey including ingredients I had. Soaked the meatballs in marinara sauce and served them with spaghetti, the sauce making the meatballs more moist.
Thanks, Adrienne! Take care! – Meggan
I decided to make the recipe with exactly 1/2 the ingredients and it came out perfect. I decided to make it as meatball parm and it was a big success. Thank you
You’re welcome, Debra! Sounds delicious! – Meggan
I can’t eat red meat so always looking for good turkey recipes. These are delicious and easy to make! I baked in the oven and ate with a greek salad one day, the next I made spaghetti and warmed the meatballs up in the sauce. Thanks Meggan! Will definitely be making these over and over again.
You’re so welcome, Lindsay! I’m really happy you enjoyed them! – Meggan
Thank you so much for this recipe! It is flavorful and worked will in the meatball soup we were making.
The instructions are clear and the meatball come out great!
You’re welcome, Amy! Take care! – Meggan
Hi Heather, sorry about that. Next time you can season the meat mixture and cook a small amount of it off in a sauce pan with oil to taste the seasoning and adjust to your preference. Hope this helps. Take care and thanks for your feedback. – Meggan
My family really enjoyed these meatballs!! Made 1.5 times the recipe and was able to freeze some for another meaI! I think I under-salted them a bit as there was no amount listed, but next time I’ll just add more! Thanks for sharing the recipe with us!! I think these would good as turkey burgers too! 🙂
Hi Eveline! I’m so happy everyone enjoyed them! When I’m making big batches, I like to fry a little patty of the mixture to taste the seasonings and adjust them if needed. Hope this tip helps! – Meggan
My family really enjoyed these meatballs! Thanks for sharing the recipe!!!
I just made your meatball recipe. I really enjoyed it. Thank you so much for sharing.
You’re so welcome, Virginia! – Meggan
These are seriously sooo good. Thank you!!!
You’re welcome, Brooklyn! I’m glad you loved them! – Meggan
This recipe is so easy and delicious! This will be my go-to recipe for turkey meatballs. It’s THAT good! 🙂
So happy you loved them, Richelle! – Meggan
This recipe was so easy and delicious! This will be my go-to recipe for turkey meatballs. It’s THAT good 🙂
These are terrific! I made a swap and an addition, simply because I didn’t want to go to the grocery store. I substituted cilantro for the garlic, and I added a bunch of crumbled feta….because cheese. A HUGE hit! Will go on the regular rotation, and I really like that it makes plenty to freeze.
So happy you loved them, Donna! Take care! – Meggan
Very good recipe. I added paprika, mushrooms and a bit of sugar. My kid loved it. Thank you for sharing your recipe.
You’re welcome, Amie! Take care! – Meggan
Great recipe. The turkey balls are very flavorful, tender and moist. I can’t wait to use them in a recipe or even as a meatball sandwich 😋 I did make one change. I did not have any parsley so I used celery leaves. Thank you so much for a great recipe.
You’re so welcome, Lori! – Meggan
Best recipe I have ever made thank you.
My sister swears by it we like a little kick so add pepper flakes.
You’re so welcome, Silvia! Love it! – Meggan
I’m just starting to use ground turkey and I want to try this turkey meatballs recipe, should I cook before freezing or can I freeze raw?
Hi Melissa, I prefer to cook them, cool and then freeze them. To reheat them from frozen, 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. Please let me know if you have anymore questions! – Meggan
Delicious recipe! I used one pound of ground turkey and one pound of ground sausage. They are very light and addictive 😋
Thanks, K.W.! I’m glad you enjoyed them! – Meggan
These meatballs are a family favorite. No one even realizes they are turkey. Plus, they are much more versitile then beef. I make huge batches and freeze regular size as well as appetizer size. Then defrost as needed. I have used with Francese, Marsala, Tomato Sauces as well as Swedish and BBQ sauces! SOOOO Good~!
So glad you love them, Kerry! – Meggan
I’m an oddity and really need chicken, turkey and fish recipes. I was found to be so allergic to red meat I wasn’t allowed to leave the office that did my tests until my epipen was delivered.
Hi Janette, thanks for taking the time to write. I hope you love these meatballs! Here are some links for seafood, chicken, and turkey recipes. Please write again if you have any questions! – Meggan
https://cash-surge.live/eats/fish-and-seafood-recipes/%3C/a%3E%3Cbr /> https://cash-surge.live/tag/chicken/%3C/a%3E%3Cbr /> https://cash-surge.live/tag/turkey/%3C/a%3E%3C/p%3E
I love these! I make them in bulk as part of my lunch food prep. I make 3x the recipe. Freeze and then meal prep with roasted broccoli for a healthy delicious lunch option.
Wonderful! I’m so glad you enjoy them! – Meggan
Hi! I love your turkey meatball recipe! How long do you cook the meatballs after freezing? (I froze them uncooked)
Hi Alexa, I’m so glad you love it! To bake them from frozen, place on a baking sheet, brush with oil, cover with foil, and bake in a 300-degree oven for 20-25 minutes, or until thoroughly cooked. (You’ll want them to reach 165 degrees in the middle). Hope you love them! – Meggan
Hi, the recipe looks healthy and great!
Would it be possible for me to make the meatballs a few hours in advance and refrigerate until baking?
Hi Hannah, yes! Absolutely. Hope you love them! – Meggan
Sooooo good!!! Didn’t have parsley or basil and they were still mouth watering! A new family favorite 💖
So glad you loved them, Nichole! – Meggan
Super easy and super yummy! Love it with the oats & fresh parsley. Thanks!
You’re welcome, Sharon! – Meggan
Made this today. Super yummy! My 5 years picky eater approved!
I love to hear that we’re kid approved 🙂 Thanks for sharing! – Meggan
My family loves these meatballs!
That’s great to hear, Beth! Thank you for sharing 🙂 – Meggan
I literally finished eating these turkey meatballs half hour ago. So so good. I cut the recipe in half because I only had one pound of turkey meat. I had no Worcetershire sauce. I made them using one cup of rolled oats, ground. I baked them in the oven. Made a side of stir-fried yellow peppers, onions and brussels sprouts. OMG! These are so good. I have been looking for a good turkey meatball recipe. Will definitely buy the sauce for next time. I’m wondering what kind of flavour it will add. Delicious!
Sounds delicious, Mary Lou. Come back after you make them with the sauce and let me know what you think! – Meggan
How long do I cook the raw frozen meatballs for?
I have never frozen raw meatballs, I always bake them immediately and then freeze. Personally, I would thaw them, brush them with olive oil, and then bake them at 400 degrees until they reach 165 degrees, about 15 to 20 minutes. I don’t know the baking time or temp to bake them raw from frozen. Thanks! – Meggan
Hi All,
Everyone says they make it per recipe, but how is it using rolled oats, just as good as with panko or bread crumbs? Preparing to make this for the first time and I only have oats on hand.
I grew up eating meatloaf made with rolled oats, so I think they are great in meatballs (these turkey ones and any others). The biggest downside, if you would consider it a downside, is that the oats are visible. You’ll see them, you’ll know they are there. That doesn’t bother me in the slightest, but I just thought I’d mention it. I think you could grind the oats and then they would be less visible, if you were worried about that. I hope this is helpful! Thanks. – Meggan
Thank you so much for this recipe; my family, love them. My son is very picky too! By any chance have you ever made them into burgers? If so, how did you cook them. My diet has changed so much due to being diagnosed with triple negative breast cancer.
I have not tried these as burgers, but I cannot think why it wouldn’t work! They hold together really well. You shouldn’t have a problem, and I’ll plan to make these as burgers and see how it goes! Great idea. – Meggan
My entire family LOVES these meatballs. I followed the recipe as written. I serve them with escarole and white beans. I do make sure to make the escarole and beans juicy. Soooo Good.
Sounds delicious!!! So happy to hear that you, and your family, love them! – Meggan
Great recipe! I added balsamic vinegar and honey to the onions and these came out awesome. Highly recommend as a base protein for meal prep.
Thanks for sharing!
Sounds like a winning combination! – Meggan
Hi can you put these in an air fryer? Thank you
Hi! Yes, you definitely can! Here are some instructions for you: https://cash-surge.live/air-fryer-meatballs/%3C/a%3E%3Cbr /> I hope you enjoy! -Meggan
Best turkey meatballs I’ve made!85% fat Perfect flavor, perfectly moist. And didn’t fall apart. Did add more of my own
spices. . Didn’t measure!
How do you warm them after frozen??
Hi Jan, I’m so happy you loved them! To reheat them from frozen, 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. Take care! – Meggan
These are a great addition to soups, drop in frozen or thawed. Give time (5 minutes) if frozen. Enjoy
YES, Connie, I love that idea! Thanks for trying them and sharing your tips with my readers 🙂 – Meggan
I have made these 3 times. They are so good. I am amazed at how good they are. I use 85-15 Ground Turkey and put in the oven. Perfect.
I’m so happy you loved them, Karen! – Meggan
Made these tonight. Doubled the garlic and used an Italian seasoning blend. Also added about a cup of fresh grated parmesano reggiano. I forgot to brush the meatballs with oil, so I brushed them with oil for the final 5 minutes of baking with the convection fan on. No doubt they would’ve benefitted from being brushed with oil for the entire bake time. The meatballs were moist and delicious, but not quite as good as the 4 meatballs that I fried in a skillet (they didn’t fit on the baking sheet). Very nice recipe that will definitely prepare again (properly)!
Hi Chef Stev, thank you so much for your comment! I’m sorry you missed that step, it’s happened to the best of us! I hope the next batch is even more delicious. Take care! – Meggan
Can you cook them in the spaghetti sauce?
Hi Mary, yes. I would brown them first, then gently cook them in the sauce until they reach 165 degrees internally to make sure they hold together and are are properly cooked. I hope you love them! – Meggan
First off, I love these turkey meatballs. That being said I did have to make 3 slight modifications to the recipe, due to pantry limitations. 1. I used dehydrated minced onion instead of fresh, 2. Used Italian Herb blend instead of just basil and oregano, 3. Used dried parsley instead of fresh.
These came out delicious, held together perfectly, and are very versatile in their use. I’m just about to make another batch to freeze so I’ll have them on hand when needed; they are that good!
I’m so happy you loved them, Ellen! I’m happy the recipe was versitile and able to work with what you had on hand! – Meggan
Great recipe👏! Thank you for sharing 🙏. I cooked twice baked and my family and friends loved it👏My grand daughter said I wish I have 100 thumps to give thumps up😊
This is my six-year old daughter’s favorite recipe. I make it most weeks. Baking makes it easy with a quick clean-up (tho I do miss a bit of the maillard reaction you get from frying – oh well). I add a cup of grated parm for some extra flavor and protein (and bc my Italian grandmothers would shake their heads if I didn’t). Make sure you watch for timing – these babies are softest and best when they’ve just reached temperature. So yummy!
So happy it’s her favorite, Cristin! Take care! – Meggan
Simple and delicious
Thank you for writing, Nancy. I’m glad you enjoyed them! Take care! – Meggan
I made these this morning as part of my weekly food prep. So delicious. Each family member tasted them when I took them out of the oven. Everyone determined this recipe is a keeper! The only thing I changed was that I used grated onion in place of diced because that’s just my preference for meatballs. No change at all to the ingredients or measurements. Thanks for a great recipe. 👍👍
I’m so happy they were a hit, Susan! You’re so welcome! – Meggan
Delicious; flavorful and healthy! These meatballs pair well with so many meals, from mediterranean bowls to a classic spaghetti with meatballs. Definitely give this recipe a try!
I’m so happy you loved them, Justine! Thank you so much for your kind comments. Take care! – Meggan
I’m excited to make this tonight!
Meggan is there a non-red sauce, pasta recipe you recommend to go with it? Like a stroganoff or similar?
Thanks.
Hi Jayme, thank you for writing! The cream sauce for Stroganoff, especially served with egg noodles, would be delicious with these! Alfredo would be delicious as well. Hope you love them! – Meggan
Simple and delicious. I love spaghetti and meatballs, but am trying to eat healthier. These turkey meatballs are moist and flavorful. Not dry and dull as some I’ve tried. I made the recipe exactly as written. I served these meatballs with my homemade spaghetti sauce and chick pea pasta for a healthier version of a family favorite.
Delicious! First time making meatballs at all. Super easy, and literally amazing.
I half the recipe when it’s not me and my kids and turns out just as perfect too!
I’m so happy you all love them, Alese! – Meggan
Trying these tomorrow! I’m putting in the crock pot with chili sauce and grape jelly. Think they’ll hold up
Ok?
Hi Karen, yes! I hope you love them. Take care! – Meggan
Delicious! Thank you 🙂
You’re welcome, Dior! I’m glad you enjoyed them! – Meggan
Made these meatballs tonight and they came out delicious! I used seasoned breadcrumbs instead of plain, since that’s all I had, and omitted the salt since seasoned breadcrumbs have salt. Everyone loved them!!
I’m so happy everyone loved them, Jenny! Thanks for taking the time to write! – Meggan
Very good recipe
Thanks, Linda! – Meggan
Amazing recipe. I used oatmeal and one tea spoon of salt free Dash original salt free seasoning blend: I made it twice for my family and friends – The young and old loved it. Thank you
Thank you, Salwa! It’s wonderful that you were able to make it your own, and it was loved by all in your circle. Thanks for trying out my recipe! Take care! – Meggan
This recipe rocks. Amazing, full of flavor, tender and fall apart in your mouth. My go to turkey recipe. Thank you.
You’re welcome, Allan! I’m so glad you loved them! – Meggan
Very easy to make a nd quite tasty. I made these smaller as I used them as Canapes served in Chinese spoons. I put the hot meatball on top of a slice of French Brie and then topped with heated cranberry sauce.
Yum! That sounds delicious! – Meggan
These were amazing, tender, juicy and tender. Fall about in your mouth. My now go to recipe.
These were really good. Easy to make and had most of the ingredients I had on hand. I omitted the fresh parsley as I didn’t have any and didn’t think my family would want it in there anyways. I used Italian breadcrumbs (that is what I had) and made larger meatballs so I baked for 20-25 minutes. I was pleasantly suprised how delicious these were and so happy I stumbled upon this recipe!
I’m so happy you loved them, Eileen! Thank you for taking the time to write. Take care! – Meggan
This is my third time making this recipe (slightly modified, but still really good).
I used spinach and then celeriac greens instead of parsley, and no Worcestershire sauce. I also added some thyme instead of basil. I added some finely minced mushrooms as well.
I put the meatballs in chicken soup with lots of vegetables and it is great! Thank you for the recipe.
You’re welcome, Jon! I’m glad you have been able to modify the recipe some to your liking! – Meggan
These are a hit at my house! I’ve made these several times, even doubling the recipe because they just don’t last. My 5-yr old devours them! Thanks so much for such an easy and delicious recipe!!
Hi Genevieve! I’m so glad you like the recipe! -Meggan
I accidentally froze the raw meatballs (I thought you were supposed to freeze them BEFORE cooking them, not the other way around). Can I still cook them successfully if they are frozen raw? Or did I just ruin the entire batch?
Hi Shane! You absolutely can cook them from frozen, please don’t worry. There’s no need to thaw them. Place them on a baking sheet, brush with oil, cover with foil, and bake in a 300-degree oven for 20-25 minutes, or until thoroughly cooked. (You’ll want them to reach 165 degrees in the middle). Hope you love them! – Meggan
I made these this evening but cut the recipe in half, and instead of fresh parsley I used two table spoons of dry. I also added a half cup of fresh white mushrooms diced into small pieces. I baked as directed. I then made a sauce using 2 pk,s of turkey gravy. first I made the gravy as directed and added 1 can cream of celery, 1 can cream of mushroom. Then I sauteed 1 cup of the fresh mushrooms sliced up in 3 tablespoons of butter then added them to the sauce along with 1 tsp. parsley, 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp garlic powder and salt and pepper to taste. I added the meatballs (exactly 24) into the sauce and simmered for 15 min. I made homemade egg noodles…or whatever you like some people might prefer rice. My family LOVED it….No left overs!
Leanne, your variation sounds so amazing! I’m glad you liked them! Sorry there were no leftovers 😉 -Meggan
I haven’t made this recipe yet but I was wondering how the cooking time and temperature would change if I made the meatballs half the size?
Hi Heather, I would cook them at the same temperature and start checking them about 8-10 minutes into their baking time. I hope you love them! – Meggan
Easy, quick, and delicious! I’m putting it on the rotation.
Thank you for the comment, Shelia! I’m happy you love them! – Meggan
Absolutely delicious!
I’m so happy you loved it, LauraBelle! – Meggan
I can’t make enough of these! My sons devour them! Really delicious! After I put them in the oven I finish them in my sauce. Totally don’t miss the beef!
Thank you for your comment, Patricia! I’m so glad you love them! – Meggan
These meatballs were amazing! So easy to make and the flavors were so good. No more bland turkey meatballs for us. Thanks!
You’re welcome, Bex! So happy you loved them! – Meggan
Just pulled these out of oven. I made exactly as recipe called for except my scoop was a larger size. These are delicious as is ! I’ll eat some some with sauce too but I wasn’t expecting this to be so good.
I’m so happy you loved them! Take care! – Meggan
Man here. Never a fan of turkey meatballs but eat them when my wife makes them so that the kids do and to be nice. These turkey meatballs though are delicious. Had seconds. By far the best turkey meatballs I ever had.
Whats your thought on soaking the panko/breadcrumbs in milk before adding? Is that unnecessary in this recipe with the amount of eggs?
Thanks for your question, Ross! I find it’s not necessary in this recipe, the egg keeps the meatballs tender. Other readers have added milk, and loved them, they didn’t report that the meatball fell apart, so if you wanted to add some to soak the bread crumbs, feel free! I hope you love this recipe. Take care! – Meggan
This recipe is THE best meatball recipe I’ve ever used. 100/10. So flavorful and juicy! The only thing I did different was after I took them out of the oven I pan seared them for a couple mins on each side just to give some color before adding to my sauce. Keeping this recipe in my vault forever!
I’m so happy you loved them, Bekah! Thank you for taking the time to write! – Meggan
Made these and they were delicious. I do not put salt in my foods. The only thing I add is our son’s hot sauce. This has enough flavor that it is not even missed. Printing out recipe so Thank you for sharing.
You’re so welcome, Deborah! I’m so glad you loved them. Please write if you have any questions! – Meggan
Super easy and quick to make. It’s a winner here at home, thank u so much!
Hi Thayane, I’m so glad you loved them! You’re welcome! – Meggan
I made this today. I really liked it. Not only that, I have a suggestion.
In your instructions, you should make it clear the oil is only required if you intend to fry the meatballs.
Hi Bob, thank you! I’m glad you loved them! – Meggan
Thanks for a great recipe! These were so easy to make and everyone enjoyed them. Definitely will make again!
I’m so happy you loved them, Lynn! Thanks for writing, take care! – Meggan
Delicious
I’m so happy you loved it, Thayane! – Meggan
Just made the meatballs…Thank you so much for sharing with us your recipe it was soooo good!!! All my meatballs disappeared in a second and I got so many compliments (of course I said it isn’t mine and I shared your recipe 😍)
You’re so welcome, Ulia! Thank you for the lovely comment! I’m glad it was a hit. Take care! – Meggan
Very tasty. Did not fall apart. Followed directions and it worked.
I’m so glad you loved them, Michele! Thank you and take care! – Meggan
These look great! I’m not a huge fan of Worcestershire sauce. Is there anything I can use as a substitute that won’t distort the taste?
Hi Jaqueline, thank you for your question! I would recommend soy sauce, but other readers have used liquid smoke, liquid aminos, or have omitted it. Please write back after you make them! – Meggan
Really tasty. Thanks!
You’re welcome, Alex! Take care! – Meggan
For the freezing instructions: Do you freeze them before or after cooking?
Hi jenn, I prefer to freeze them after cooking and cooling. If you choose to freeze them uncooked, no need to thaw and place on a baking sheet, brush with oil, cover with foil, and bake in a 300-degree oven for 20-25 minutes, or until thoroughly cooked. (You’ll want them to reach 165 degrees in the middle). Hope you love them! – Meggan
If I use rolled oats do I grind the oats 1st?
Hi Jamie, if you use oats, they can just be added as is. Other readers have commented that they threw them in the food processor first, so it’s really a personal preference. Please let me know if you have any more questions, I’m happy to help! – Meggan
I followed the recipe. I felt like it was missing salt or was that on purpose?
Hi Ari, sorry for the confusion. It’s in step 1 to combine the turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, and oregano with 1 teaspoon salt, and ½ teaspoon pepper. Sorry again! – Meggan
I stumbled on this recipe *maybe two years ago and this is still my favorite simple but tasty meatball recipe, I’ve tried adding in the razzle dazzles like dill, capers, parmesan, etc.. but this is such an easy recipe for quick meal prep. ADJUSTMENTS: I like a nice browning on the outside and a moist bite so I pan fry it first in shallow olive oil, and let finish in a nice low-sodium chicken or beef broth (depending on how I feel) just to keep them nice and moist, before tossing it in the oven to ensure done all the way through. I also add a dash of red pepper flakes to give it a mini kick but the flavor is good without modification. Other than that I stay on par with the recipe!
Thank you so much for sharing your thoughtful comment, Julia! – Meggan
Second comment, just wanted to say that I also make this recipe into burgers which are also amazing, served with gherkins, lettuce, mayo and tomato relish. My family love them.
That sounds delicious!
Absolutely fantastic taste and so easy to make. Thank you so much.
You’re so welcome, Rebecca! I’m glad you loved them! – Meggan
Does anyone have sauce ideas to go with the turkey meatballs? Thank you
Hi Pamela, you could serve them in a quick tomato sauce like this one: https://cash-surge.live/quick-tomato-sauce-recipe/%3C/a%3E and serve with pasta, substitute them for the beef and pork meatballs in Swedish meatballs: https://cash-surge.live/swedish-meatball-gravy/%3C/a%3E. Also, you can use them instead of beef meatballs for Slow Cooker Meatloaf Meatballs and serve them with rice if you like or mashed potatoes. Here’s the link: https://cash-surge.live/slow-cooker-meatloaf-meatballs/%3C/a%3E. I hope you love them! – Meggan
I’ve made this so many times, for my husband and for friends, these are always a hit.
Hi Mgv, thank you so much for your comment. I’m glad they are always a hit! Take care! – Meggan
They came out awesome!!!! I did add 1/4 cup Parmesan but otherwise followed the recipe.
I’m glad you loved them, Edith! Take care! – Meggan
We freeze them uncooked and when ready to cook do we thaw prior to cooking or can we throw them straight into the oven? Thanks!
Hi Meagan, no need to thaw them. To cook from frozen, place on a baking sheet, brush with oil, cover with foil, and bake in a 300-degree oven for 20-25 minutes, or until heated through (you’ll want them to reach 165 degrees in the middle). Hope you love them! – Meggan
Made these on a whim last night and they turned out really good! I even brought some with me for lunch today. Super easy recipe, the only tweak I made was I used some seasoned salt, and italian seasoning. They were/are delicious, thank you!
You’re welcome, Catie! Glad you loved them! – Meggan
Yummmm! Loved these totally easy to make meatballs!
Hi Cecily, thank you so much for your comment! I’m so glad you loved them! – Meggan
These were very good! I used 99% lean and they still tasted fantastic. Thanks for the recipe.
You’re welcome, Bob! Thank you for the lovely comment, I’m glad you loved them! – Meggan
Oh my gosh! This recipe is SO good! Normally when I follow recipes, the next time I make it I have change the measurements, but this was perfect! My only question is: how long should/can they stay refrigerated for before they are no longer good? (Assuming no more than a week)
Hi Britt, thank you so much! I’m glad you loved them! They are good for 3 to 4 days in the refrigerator. Take care! – Meggan
I added parm cheese, had no parsley so I put in a little sage, onion powder, garlic powder instead regular garlic as I didn’t have any and it turned out awesome!! I have similar recipe Ive been using but couldn’t find it, I realized yours was pretty close and then added what I remembered I had on the other recipe. Its a great recipe and am thankful I found yours so I could tweak it and re write my original!!
You’re welcome, Maureen! I’m glad you found this recipe to be flexible! – Meggan
Super good recipe. Made turkey burgers instead of meatballs, fried in avocado oil, layered with a couple pieces of bacon, lettuce and tomato on a toasted burger bun YUM 😋👍
That sounds absolutely delicious! – Meggan
I made the turkey meatballs with a salad and fresh baked bread for Sunday dinner. They were delicious 😋. I will be making them again. They are so much fresher and better tasting than the frozen brands in the store.
I’m so glad you loved them, Linda! Sounds like it was a lovely Sunday dinner! – Meggan
This recipe is 5 star excellent.. So tasty, they are delicious with pasta sauces, mushroom sauce, in wraps. Have made this my go to meatball recipe.
Thank you so much, Terri! I’m glad you love them! – Meggan
Absolutely DELicious Meatballs! Moist and super flavorful! One can not tell they are made from turkey! I paired them with Trader Joe’s spaghetti sauce and it was a great meal!
Thank you so much for your comment, Julia! I’m so glad you loved them! – Meggan
This recipe is excellent!
I have made them numerous times with no substitutions. After browning the meatballs in the oven I finish cooking them in my tomato sauce, so delicious.
Thank you so much for your comment, Lucy! I’m so glad you love them! – Meggan
Yummy, moist & crust on outside! DELICIOUS!!! I added in shredded Parmasean cheese & extra garlic!
So glad you loved them, Heidi! Take care! – Meggan
Great, very tasty & moist. Added 4oz block feta crumbled, very good. Made about 55 this way.
These are very tasty turkey meatballs. Baking them leaves them crispy on the outside and moist on the inside. I made the meatballs a bit bigger, approx double the size than recommended in the recipe and baked for 40 mins. This yielded 28 meatballs.
This recipe is part of my regular go-to source of lean protein.
Thank you so much for the comment, Sml! I’m glad you love them! Take care! – Meggan
If don’t have a wire rack can I just put them on the baking sheet
Hi Carrie, yes! Some other readers have said they came out nicely when baked directly on the foil-lined baking sheet. Hope you enjoy them! – Meggan
Loved these turkey meatballs!
So glad you loved them, Ali! Thank you for the comment! – Meggan
Please fix your nutrition info site so readers can determine fat, SODIUM, so other needed nutritional info essential to my health, as well, can be shared. I need to know the sodium per meatball and what this other thing is that is written over it is supposed to tell everyone. Be nice to know. Your recipes sound great!!!!! Thanks. SUSIE
Hi Susid, thank you for your comment. The nutritional information is an estimation only, as it can vary based on the size of the meatballs that you make and what type/brand of ingredients used. I recommend using a nutritional tracking app that allows you to scan or enter each item used in the recipe. I also recommend using a digital scale when possible. I appreciate the time you took to share your concerns. I hope you try these meatballs and love them! – Meggan
Absolutely loved this recipe! Seriously couldn’t get over how delicious these turkey meatballs were. On my way to the market now because I’m making them AGAIN! Thank you!
Thank you so much for your comment, Claudia! I’m glad you love them! Happy cooking! – Meggan
Love this recipe! We’ve made it at least 5 times and it’s great every time. We use leftovers for meat ball subs the next night!
Thank you so much for your comment, M O! – Meggan
So easy to prepare and sooo good! This is my go to recipe every other Wednesday.
Hi Claudia, so glad you loved them! Thank you for the comment! – Meggan
So yummy!
Hi Jessica, I’m so glad you loved them! – Meggan
I don’t have fresh parsley and will halve this recipe. How much of dried parsley would you recommend for halving? Thank you!
Hi Amanda, thanks for the question! I would use about 2 tablespoons of dried parsley to substitute for the 1/4 cup fresh for half the recipe. Hope this helps! – Meggan
This is my second time making turkey meatballs. They are wonderful. I did however, add the olive oil right in the mixture. It seemed to be okay. Love your website. Very refreshing.
Hi Heather, I’m glad they came out well and you loved them! Take care! – Meggan
Such an easy recipe and so delicious – I make a large batch and keep them in Foodsaver bags, individually portioned, to pop into soups or to have with spaghetti on a week night. I did not use the oil and they browned up beautifully in the oven. Thank you Meggan!!!
You’re welcome, Christina! Thank you for the comment! – Meggan
I accidentally bought ground chicken. Would this recipe work just as well with chicken? I have made the turkey meatballs, many many times and love them!
Hi Karen, I’m so glad you love them! Yes, I don’t see why not. Take care! – Meggan
Where does the 1/4 c of olive oil come into the recipe?
Thank you
Hi Deanna, it’s for brushing on to the meatballs before you bake them. You could certainly skip that step if you want to, if you’re looking to avoid the oil. No problem! It just helps them brown and adds a little bit of crispiness. Thanks! -Meggan
What serving size is the nutritional value listed for? Thank you.
Hi Ela, 1 serving is 6-7 meatballs each. Take care! – Meggan
If using oats instead of bread crumbs, do you recommend blending them first or using them whole? Excited to try this recipe!!
Hi Mariah, the oats can just be added as is. Other readers have commented that they threw them in the food processor first, so it’s really a personal preference. Take care! – Meggan
THE BEST TURKEY MEATBALLS!!!!! SO EASY TO MAKE!
Hi Lynn, thank you so much for your comment! Glad you loved them! – Meggan
The best meatballs I EVER made. No more beef THESE ARE BETTER!!
Wow! thank you so much, Ginger! Glad you loved them! – Meggan
Can I cook these in my San Marzano tomato sauce after browning? Perhaps 30-60 minutes? What do you recommend? Thank you!
Hi Alicia, I don’t see why not. I would gently cook them in the sauce until they reach 165 degrees internally to make sure they hold together and are are properly cooked. Enjoy! – Meggan
This is going in the regular rotation. The whole family loved these delicious meatballs. I wrapped them in Naan bread with tomatoes, lettuce, cucumbers and Tzaziki. Thanks so much!
Hi Rachel! You’re so welcome, sounds absolutely fresh and delicious! – Meggan
Just made these tonight and Omg they are absolutely amazing!!! They’re packed with flavor and it was so easy to make.. Definitely saved this and will make them again:)
So glad you loved them, Jackie! Take care! – Meggan
I am a lover of turkey and I am so excited to see this recipe, I have read your turkey meatballs recipe carefully, including all the preparation processes, thank you very much!
Has anyone tried subbing half turkey for half lean ground beef? Did the recipe work out okay? We are more of beef people but I’d love to try making meatballs using half and half to make it a tad healthier. Just not sure if the recipe would work ok or not!
Taste is great but I think I did not use enough panko when I scaled it up because the meatballs did not stay round. They formed to the wire rack with dents . Some even cooked around the wire and I had to break it to get it off. I also used 85% fat turkey. Could these two factors be the issues. . I have little monster balls because they have slits that make it look like a monster face. :). It was a good laugh. I’ll try again. Any suggestions?
Hi Linda, at least you got a good laugh from them! I’m so sorry they didn’t hold together. It’s possible the mixture was worked too much in step 2, which would cause them to not hold their shape. I they were delicious and your next batch is a success! Take care! – Meggan
Followed the recipe exactly. Delicious and moist
Thanks, Joann! – Meggan
Super easy. Super tasty. What’s not to love?
Fantastic! I love these meatballs. I used gluten-free oats and sauces…very yummy with polenta and marinara sauce.
So happy you loved it, Linda! Sounds delicious! – Meggan
I tried this recipe and my meatballs came out AMAZING!!! Crispy on the outside and juicy inside! This will be my go-to turkey meatball recipe from now on. I followed the recipe exactly using the bake-in-the-oven option. Thank you!
Talk about timing, I just made turkey meatballs, actually polpetti, and they turned out wonderful. I would definitely like to go in this group, since I’ve been cooking for 55 years.
Hi Paul, wow, 55 years, that’s wonderful! I’ve added you to our email list, and I hope you enjoy these recipes! Take care! – Meggan
For the rolled oats, do I have to put them in a blender or they can be added as whole?
Hi Leisa, the oats can just be added as is. Other readers have commented that they threw them in the food processor first, so it’s really a personal preference. Take care! – Meggan
Great recipe! Hubby loved it and we have leftovers! The flavor is such that it can be matched with many sides such as pasta, quinoa, rice, etc. Thank you!
You’re welcome, Christine! Take care! – Meggan
These were absolutely delicious!! Nice and moist. The recipe states it makes 48 meatballs. Followed the recipe exactly, measuring each meatball to 1 1/2 ounces and it actually makes 18. I’m assuming it’s a typo. Would definitely bake again.
Hi Diane, thank you for the feedback! Glad you loved them! I’ll have to double-check, but it sounds like 1-inch meatballs weight less than 1.5 ounces. Hope you love these again and again! Take care! – Meggan
Okay, so, which is it? You state they should be 1.5 ounce meatballs and you also say it will make 48 of them. Clearly, they both can’t be true. You then go on to say that 1 inch meatballs won’t weight that much. So…which is correct?
Hi Well, thank you for your comment. The amount of meatballs each recipe makes varies depending on how well the ingredients are measured and the size of the onions used. I would recommend if you are making these and counting the nutritional amounts, please use a food scale, measure each ingredient, and use an online program to determine the nutrition facts of each meatball. I hope you try this recipe. Take care! – Meggan
This things it good so awant to join with you to know slot of things about cooking
Delicious!! I added Italian seasoning!
Yum! Glad you loved them, Carmen! – Meggan
I adeded a cup of parmesan cheese because… You can never go wrong with cheese! These meatballs are fantastic. Trust me, I make lots of different meatballs and this recipe has now made it in my rotation.
Congrats!
I love it, Kathleen! Thank you so much! – Meggan
A couple of suggestions, possibly mentioned by others: For a more even dispersal of the Worcestershire sauce, I lightly beat my eggs and the sauce together for better distribution. I too added parmesan cheese (t is part of the Cook’s Illustrated turkey burger recipe), and as the Honeysuckle White ground turkey I use comes in a weird 19.2 oz package, I supplemented it with 3 (12 oz.) their Turkey Italian Sausage (which weirdly comes on 20 oz packages of 5).
Hi Les, that sounds delicious! Thank you for the tips! – Meggan
How many meatballs are per 306 calorie serving? The way it was stated slightly confused me!
Hi Rachel, it depends on how large you make the meatballs. 6 to 7 meatballs is usually where I come out with when I make them, between 42 and 49 total meatballs. If you divide how many meatballs you end up with by 7, that would be one serving. Hope this make sense and isn’t more confusing! – Meggan
Yummy Meatballs, Meggan! Thanks for this delicious recipe! I took your advice and used disposable gloves since they they can be a little messy when shaping them. I’ll use this recipe when I make cocktail meatball appetizers!
You’re welcome, Marie! Glad you loved them! – Meggan
I don’t have fresh parsley but I have dried, can I use that?! And how much? Thank you 🙂
Hi Amber, yes! I would use a tablespoon or two. Take care! – Meggan
The flavor in these is outstanding! I’d like them to be a bit firmer or more dense; if I put my batch in a sauce, I think they would fall apart BUT the meat sauce would be great! They are delicate but delicious.
Hi Mary, so glad you loved them! You can try cooking them, freezing them, and then dropping them into your sauce directly from frozen to reheat them. Take care and thank you! – Meggan
I have a question! Do you freeze them raw or after they are cooked?
Hi Katharine, they are cooked, then cooled, then frozen. When you are ready to use them from frozen, place on a baking sheet, cover with foil, and bake in a 300-degree oven for 20-25 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. Hope this helps! – Meggan
Good recipe, came out moist. But not very flavorful.
Hi Jennifer, I’m glad you liked it. I hope you can adjust the recipe’s flavorings more to your liking. Take care! – Meggan
Can i sub with almond flour?
Hi Lindsay, I haven’t tried substituting the bread crumbs with almond flour, sorry about that! I have tested it with ground pork rinds if you are looking for an alternative to the panko and oats. It worked out well. If I were to try it with flour, I would start with 2 to 4 tablespoons of almond flour. I don’t think a whole cup would be necessary. I hope this helps! – Meggan
These were amaaaaaazing! I chose to do them fried, and then make a pan gravy afterwards. So, so tasty. This is going to be my go-to turkey meatball recipe from now on!
Hi Brittany! I’m so happy you loved these! – Meggan
Does the olive oil go in the batch or just for the spray?
Hi Natasha, the formed meatballs get brushed with the olive oil before baking, or used to fry them. Hope this helps! – Meggan
The BEST turkey meatballs I’ve ever made..I made them with the rolled oats!!!! You won’t be disappointed!
Hi Christine, I’m so glad you loved them! Take care! – Meggan
I am not a big reviewer but after making these meatballs 100th times I had an obligation to leave a comment :). We love these meatballs! I love how soft they turn out to be. My 15 month old can eat 2-3 of these easily which is a huge win for us (if you have a toddler you know what i mean). This is on our weekly menu. Thank you!
Hi Ana – I absolutely do! I’m so happy you and your toddler love them! Thanks for taking the time to leave a comment! – Meggan
Killer flavor. I’ve made these a few times now. I like fattier turkey – 85/15. The first time I made this recipe using 85/15, they leaked lots of fat while cooking. I just used 85/15 again and omitted the olive oil completely. They cooked perfectly without leaking.
Hi Kevin, thank you so much for your feedback! I’m glad you enjoyed them! – Meggan
These came out beautiful my husband said!!!!!!
Tasty. I added parmesan cheese for a little more flavor. Thanks.
So simple and so juicy!! Way better than normal beef meatballs. These will now be a regular in our dinner rotation!
These were fantastic! I have had terrible experience with ground turkey, but couldn’t resist picking some up at a real low price. I added 1/2 cup of Romano cheese, and I swear I couldn’t tell the difference from beef. More importantly, my horribly finicky sister said they were delicious. I will NEVER tell her they were turkey 😉
Thanks Michele! – Meggan
Absolutely delicious!!!! I had all the ingredients on hand, very easy to make. I did subsititute minced onion for onion powder. The result was a crispy meatball. Thank you!!!
Cooked this for my parents with zucchini noodles and tomato sauce as a healthier meal since my dad has health issues. I am not a regular reader of this site and just stumbled onto this recipe, but after how good these meatballs were, I will definitely look at more recipes on here. These were absolutely fantastic.
Hi Travis, thanks! I’m so glad you all loved the meatballs. Hope you enjoy more recipes! – Meggan
I usually don’t comment on recipes. However, these meatballs are delicious! A must try! So moist and healthy as takes very little time.
my roommates and i LOVE this recipe!! as a college student who works out a lot this is a great way to get protein and make an easy meal. we like to make a huge batch and freeze them to reheat later in the toaster oven. i’m not a huge fan of onions so we use a cheese grater to make the pieces really fine, so that’s a good idea if you want to serve this to a picky eater. thanks for this amazing recipe!
Thanks Alexa, so glad you guys love it! – Meggan
Delicious!
I have a question ! Its 306kcal for how much of the balls in weight?
Thanks!
Hi Marie, I’m sorry I don’t know the exact weight but it’s 306kcal for 7 meatballs! Hope that helps. – Meggan
so yummy and EASY. perfect for weeknight dins. definitely add parm to the mixture (not that i know what it’s like without it but cheese never hurts anything). the only turkey meatball recipe ya need (:
Mmmmmmm
Should these be thawed before reheating when taking out of the freezer? Or do you reheat them
Straight from the freezer?
Hi Chris, you can reheat straight from the freezer. – Meggan
Looking forward to making these! I have a question about the nutrition though. What is the serving size for the nutrition label that you provided? Are those the accurate numbers for all 48 meatballs?
Hi Yvonne, one serving is 1/7th of the recipe, which is between 6 to 7 meatballs each, depending on how large or small they are made. The nutritional information comes from a database, and is for estimation purposes, as nutrition amounts vary based on the products you would use to make the meatballs. I hope this helps! – Meggan
I only have 1.67lbs of ground turkey. I don’t know how to tweak the recipe to accommodate this ground turkey ratio. I will follow the recipe as is for 2lbs and will update on the flavor.
You can multiply everything by .75 to get an approximation- so instead of 1 c breadcrumbs, you use 1/2 plus 1/4 cup (3/4c). You’d probably use 1 egg and add a dash of milk to help moisten the breadcrumbs
I have made these a number of times and I absolutely love them. The first time or two I made them pretty much exactly like the recipe. After that I added parmesan which made them better to me. I have eaten them plain by themselves which is lovely, with just marinara sauce, and with marinara sauce and pasta. We’ve even made meatball subs with them heading in toasted roll and melted provolone cheese along with the marinara meatballs and they were delicious. All four ways are good but I really like them plain just as a snack when I get a little hungry. I even have a batch in the oven as we speak LOL !
How much parm did you add?
I made these meatballs and they were delicious. So I was thinking of using this recipe to make grilled turkey hamburgers. Has anyone tried this before?
This is are the best meatballs I have ever made! Very moist and I broiled them after baking and dropped them in spaghetti sauce! SO good 😊
Delicious recipe! How do I serve these? With rice or pasta? Marinara sauce?
Hi there! You can serve them however you like; with rice, pasta, as a meatball sub, or just plain, it’s totally up to you! Hope you enjoy. – Meggan
my grandson is allergic to soy. can i not use worcestershire sauce or substitute it?
Hi Suzanne, I’m pretty sure there is not soy in Worcestershire but I check the label to make sure you avoid that for your grandson’s allergy. – Meggan
Coconut amino’s are a great substitution
There is no soy in Worcestershire sauce. At least, not the Lea & Perrins brand. This recipe was very good!
Great recipe for my first time turkey meatballs
I was skeptical about turkey meatballs being moist especially with no cheese but these were amazing – the chopped onion really did the trick! Thank you!
Hi! I made the recipe and put them directly in the freezer (never cooked) to cook throughout the week. What is your advice for cooking from frozen when the meat has not been cooked at all?
Hi Lucy! To cook from frozen, place on a baking sheet, cover with foil, and bake in a 300-degree oven for 20-25 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. Hope this helps! – Meggan
My meatballs never stay in a round shape! They have flat sides. Any tricks for keeping them round?
Hi Kate, I use an ice cream scoop to get the perfect shape and serving size. You can also try freezing them first. Hope this helps! – Meggan
Thank you for the recipe. II used the oatmeal filler. didn’t have Worcestershire sauce so I left it out. My family like it in marinara sauce so I put in marinara sauce and added a little warer from boiled potatoes. Even the picky four year old liked it
Hi Bub, sounds great! So glad you all liked them. – Meggan
I am going to try this recipe tonight looks good. The nutrition information is that per serving of 6 or 7 meatballs?
Hi Esther, it’s for 6 meatballs. Hope you enjoy. – Meggan
This is one of my favourite recipes. My husband and kids eat them as snacks and they hardly last a week 🥴
I love freezing a few and using them as a quick and healthy protein for our 1.5 year old when I’m in a pinch. Occasionally I grate some aged Parmesan (about a 1/4 cup) in the mix and cut back on the salt. I typically bake them but have also used our air fryer and both work great. Such a wonderful, easy recipe. Thank you!
Really easy and tasty! Also easy to adjust seasoning. I used Italian breadcrumbs and omitted the herbs/garlic. Still really delicious. The husband loves them!
Ok so I have a gluten allergy, and an egg allergy so I subbed for Italian GF bread crumbs and flax egg. I also did the fry method then finished these off boiling in red sauce.
AMAZING.
Delicious! Thank you!
LOVE this meatball recipe. It’s my go-to favorite recipe for meatballs.
Thank you so much for sharing this recipe. They taste soooooo good! Mine didn’t get brown in the oven so I finished them in the air fryer- 5 mins at 400 degrees. Perfection! Next time I will try in the air fryer for the full time. This will be my go-to recipe for Turkey now.
Amazing recipe. SOOOOO delicious. It tastes kind of a chicken nuggety.
I did a couple of changes though. I didn’t have an onion (but it would definitely be good with it). I mistakenly bought 1lb of ground chicken and 1lb ground turkey but it turned out really yummy,
I made it in the oven and I left longer than the amount suggested. About 25 min, flip and 20 more mins. Not sure if my oven is working properly
These were excellent! I halved the recipe as I only had 1 lb of turkey. Everything turned out perfectly. Thank you! I’ve got some in the freezer and some ready to use. It made about 24 smaller meatballs.
Best meatballs I ever had. Super easy recipe!
The whole family loved it. Thank you so much
Thanks Loredana, I’m so glad your family loves them as much as mine does! – Meggan
These meatballs are Great!..very light, not dense at all…followed recipe, then into the sauce!!..will use this often..
Thanks Christine! – Meggan
Love them. Easy and quick to make. Thank you!
I’m about to make this recipe, and I have a question. I combed through the reviews looking for an answer to my question but couldn’t find it.. curious how these would do in an air fryer, what temp and how long to cook them for? I’m new to the air fryer world! Thanks so much!!
Hi Jennifer, I haven’t tested these in the air fryer, but I’m adding it to my list to test. I think they would do well in the air fryer, possibly at 350 degrees for 8 minutes, checking and turning at 5 if they’ve started to brown, then cooking until they are 165 degrees in the middle. I haven’t tested it though, and I wouldn’t want to ruin your meatballs. I’ll follow back up once I’ve had a chance to test it out. – Meggan
Are the calories per meatball? Thanks! I’m so excited to make these 🙂
Hi Michelle, they’re per serving. Each serving is 6-7 meatballs. Hope you enjoy! – Meggan
Tasted great – baby, husband and I loved them. Will definitely will make again, thank you!
What size of ice cream scoop would you use?
Hi Rose, a small ice cream scoop works great. If you want to get specific, each meatball should measure out to about 1.5 ounces. Hope this helps! – Meggan
Thank you Meggan! These were very good, my best meatballs yet. I ended up making these with ground beef instead of turkey, only because instacart selected the wrong thing but they ended up great. Will make again for sure-with turkey next time. Happy and blessed New Year:)
Using 2 lbs. of ground turkey, making 1 inch meatballs, this recipe made over 60 meatballs for me. I appreciate the various cooking methods provided. The meatballs were good.
Great recipe! I would add more garlic and oregano next time. I omitted the minced onion. I used rigatoni as the pasta and the meatballs cooked for a bit in the tomato sauce.
These were the best ever turkey meatballs. Even my picky eaters loved them. Will make lots more. Cheers…
Made these yesterday, Christmas Eve. Rated 10/10 and some of the best meatballs we’ve ever had beef or not. Congratulations on a fabulous recipe. I made the mixture and refrigerated it overnight which made it easier to roll. Thank you!!!
Omg I made turkey balls first with little variation by adding in your recipe ita was so owesome ,my husband and kids just dive in plate .thanks delicious recipe I add some finely chopped carrots and Celery in to it and tiny bit cumin powder turns up delicious 👍👍👍👍👍❤❤🥰❤🥰❤
oops missed those stars…to excited over how delish.
OMGosh! We don’t care for turkey, but we need to eat lower cholesterol food. These are AWESOME. I made a double batch and so happy I did. Thank You for this delicious recipe.
So glad you liked them Debra. Thank you! – Meggan
This recipe is a reliable go-to, an easy canvas to amp up the flavors that your family likes best!
Thanks Erika, so glad you liked it! – Meggan
What is the serving size? How many meatballs? Is it 6?
Hi Rosalie, the serving size is set to 7 servings and it makes about 48 meatballs, so one serving would be about 6 or 7 meatballs. If you’d like less or more, you can adjust the serving size with the slider in the recipe card. Hope this helps! – Meggan
Made these this week. Baked them instead of pan frying. So juicy and good!!
Thanks Monika, so glad you liked them! – Meggan
Do you freeze them raw or cook them and then freeze and then thaw/reheat later? Thanks!
Hi Christina, you cook them and then cool and freeze! There are more specific directions and reheating instructions under the “How do you freeze and reheat the meatballs?” section. Hope this helps! – Meggan
Easily one of tbe best TM recipes out there. Simple and delicious..
These were great! I made half a batch, using 1 lb of ground turkey. It made 25 nice sized meatballs. Need to mince onions a bit finer next time! (This might be my second comment – sorry!)
Hi Carolyn, no worries! I’m glad you loved them! – Meggan
Such tasty meatballs! I baked mine in the oven and they were just right. Will mince the onion a little finer next time!
Hi Carolyn! I’m glad you loved them! – Meggan
Fry the onions (sweat them off) with the garlic first. Also you can test a little by frying the mixture for seasoning etc
Absolutely love this recipe
Thanks Jenns! – Meggan
This is the best turkey meatball recipe I’ve tried! Perfect flavor and texture. I cooked mine in a big pan of sauce and they were so delicious!
Thanks Amanda, I’m so glad you like them! – Meggan
Hey the meatballs in your picture did you bake or fry them
The meatballs on the baking sheet were baked in the oven! You can bake or fry this recipe though. – Meggan
Delicious recipe, 100% recommend
Thank you Sharon! – Meggan
About to attempt this but have a question. I want to make larger sized meatballs, my kids like to be able to cut them up. I halved the recipe cuz I only had 1lb of turkey. Instead of 24 balls I made 16. We will see how it goes. But for future reference, any tips on baking/cooking time if the balls are 1/3 or 1/2 larger size than your recipe? I’m going to try cooking for a little longer on a lower temp.
Hi Sarah, I usually just cook the meatballs for less time if they are larger, so it sounds like it would work if you wanted to cook them longer and at a lower temperature, but I haven’t tried it myself with larger meatballs. I hope your kids love them! – Meggan
These were delicious 😋
Thank you Lauren! – Meggan
I made these meatballs for my Italian wedding soup..added romano cheese to the mixture..they were perfect!!
Sounds delicious Peggy, so glad you enjoyed! Thanks – Meggan
Love this recipe! I was wondering how to cook them after freezing them.
Hi Kara, place them 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. Hope this helps! – Meggan
These are very tasty. I would definitely recommend substituting it for beef meatballs if your trying to stay away from red meat. I baked mine on wire rack and they were perfect.
Thanks Donna! – Meggan
Excellent recipe. I made a few adjustments as I had Italian herb and basil herbs in paste form also used better than bullion roasted beef base and water instead of chicken stock.
Sounds great Tiffany, glad you enjoyed! – Meggan
Sooooo good! This is the third time I’ve used this recipe. I added a few mushrooms as others suggested, came out perfect.
Thanks for the recipe
Mushrooms sound great! Glad you enjoyed, Kristine. – Meggan
Such a rainy day today. So excited to try!
Getting ready to make these. I want to bake them but don’t have a wire tray to put them on so that they aren’t directing the baking sheet. Can I just put them directly on the the tray?
Hi Alesia, yes! Some other readers have said they came out nicely when baked directly on the foil lined baking sheet. Hope you enjoy! – Meggan
My family loves these meatballs! Thank you so much!
Hi Ryan! I’m so happy you love them! Thank you! -Meggan
These were really good and simple to make. I added a small amount of diced mushrooms as I had them on hand.
Hi Alisa, sounds like the mushrooms would be a great addition! I’m glad you enjoyed them! -Meggan
These meatballs are delicious. I only bought a pound of ground turkey, so should I lessen up on breadcrumbs? I added like 3/4 a cup breadcrumbs and still tasted good.
Hi Richard, yes! I would have used about 1/2 cup, but I’m glad they came out well! – Meggan
Lots of flavor – thank you for the recipe!
Thanks Jennifer, glad you liked it! – Meggan
Made these today with some butter garlic spaghetti and it tasted so refreshing and juicy!
Unfortunately I had to make some substitutions with what I had in my pantry like instead of fresh parsley I used dried parsley. I didn’t have fried basil so I used dried thyme. And I didn’t have onions but red onions. Still delicious!! Thank you
Thanks Amanda, glad you still liked them! – Meggan
Hello everyone,
I made this recipe for dinner last night. It was great! Thank you so much for posting it. I am always looking for new healthy recipes to add to my list of things to cook for my family and this one definitely hits the mark.
Gary
Hi Gary, I’m so glad you all liked them! Thanks for sharing! – Meggan
These meatballs are seriously amazing! They’re just as good as ones made with beef and pork sausage! Even my 1 year old couldn’t get enough of them! We left the eggs out since we have an allergy in our house. We didn’t try to substitute them and didn’t miss them at all. They still rolled just fine and stayed together great after the oven and after being added to the sauce. Thank you for this wonderful recipe! We can’t wait for the leftovers tomorrow!
Thanks Leah, so glad to hear that they turned out well! Hope you enjoy the leftovers just as much! – Meggan
Tried this recipe many times, the best turkey meatballs by far. Olive oil is a very important ingredient, don’t miss it!
My family loves it!
Thank you
Thanks Teresa, so glad you all enjoy! – Meggan
Poorly written recipe. The use 1/4 cup of oil was not clear until I read someone’s comments, while they were in the oven. I put them in the recipe which was distasteful to me but I was making them for my daughter and she read it first and asked if I would make them.
Hi Patti, I’m sorry that the recipe may be written confusing way. The oil isn’t used “to make the meatballs section,” it is in either the “to bake the meatballs” or “to fry the meatballs” sections. If you are baking the meatballs, they get brushed with oil before going into the oven. – Meggan
These are the best!! I have made them 8 times!!!
Thanks Emily! So glad you love them! – Meggan
Awesome recipe! Came out perfectly and tasted great!
Thanks Tajuana! – Meggan
I just make the Tirkey meat balls so delicious thank you for share the recipe I love it ❤😀😋
So glad you enjoyed Esperanza! Thanks! -Meggan
Made for a party and they were a big hit. This will be my receipe for Turkey meatballs for now on!!
Thanks June! So glad you enjoyed! -Meggan
Thanks for the recipe! Can I please check if you need to do anything with the rolled outs before adding (e.g. grind them) or just add as is?
Hi Amber, the oats can just be added as is. Others have commented and said they threw them in the food processor first, so it’s really personal preference. Hope this helps! -Meggan
what is one serving- trying to figure out nutritional amts
Hi Judy, the serving size and nutrition facts are based on 1/7th of this recipe, so about 7 meatballs. The amount of meatballs the recipe yields can vary a little depending on the size of the meatballs made. Hope this helps! -Meggan
These were beautiful and delicious. I baked them and then threw them in some sauce with spaghettini. So yummy!
Sounds delicious, Marnie! Thank you! -Meggan
Tried the turkey meatball recipe tonight with my spaghetti and it is absolutely delicious. I will use this recipe on my turkey burgers as well. Thanks for sharing!!!
Thank you, Rea! So glad you liked them! -Meggan
Family loved it thank you ☺️ ❤️
Thank you Mrs. Fuller! -Meggan
Found this recipe during the pandemic and it has been a staple at least once every two weeks. It’s soooo delish all by itself! But I also like to serve inside a cassava tortilla with peppers, onions, and avocados. So good! Love your recipes❣️
Hi Karen, thank you! So glad you love the recipe! -Meggan
Delicious! Even my beef eaters thought they were really good. Thank you!
Thank you Cupcake! -Meggan
These were amazing. I made meatball subs with them.. They have right amount of flavor. However, I did add 2 Tbsp of Italian seasoning to the 7 serving size recipe. My 14 year old took a couple left over meatballs out of the baggie and said ” oh my gosh mom these are even delicious cold, you have to make them again ” if it doesn’t become a weekly staple in our home it will be an every other week.
Oh, I also sprayed the cookie sheet before placing the meatballs on and I sprayed them with canola oil cooking spray just before I baked them.
Hi Shawna, that variation sounds delicious! So glad the whole family enjoyed. -Meggan
These meatballs were delicious! I didn’t make any modifications to the recipe – was perfect as is. Paired it with GoGo Quinoa spaghetti, tomato sauce and topped with freshly grated parmesan. A winner!!!
Hi Elissa, I am so glad you enjoyed. That version sounds amazing! -Meggan
This recipe is great, turned out so yummy and had a lot left over so i’ve been eating turkey meatballs for dinner for a few days now! I found that cooking them around 15 minutes made them more moist, the batch I left in for 18-20 was a little bit dry. Overall great recipe and I enjoyed them with a side of broccoli and barbecue for dipping sauce. Yum!
Hi Hailey, so glad you’ve enjoyed them! They sound great with barbecue sauce! -Meggan
I made these for dinner tonight and all I can say is yum!! I divided the recipe in half and the result was delicious. They are so flavorful and not dry! Thank you!! 🙂
Hi! Is the 306 calories serving sized based on 7 meatballs? Just wanting to confirm the serving size portion 😊 excited to try these!
Hi Amanda, it’s based on 1/7th of this recipe, so about 7 meatballs would be the closest estimate. The amount of meatballs the recipe yields can vary a little depending on the size of the meatballs made. I hope you enjoy them! – Meggan
Great recipe!! Added grated Parmesan! The olive oil brushed on the meatballs before cooking made them nice and crispy. Yum!
When freezing, do they need precook first? Thanks
Hi Diana, yes. I recommend cooking them and then cooling them before placing in the freezer. They can be reheated in a 300 degree oven for 15 minutes. Enjoy – Meggan
Used this recipeto make meatballs for meatball subs and they came out great. I didnt have fresh parsley so i used dry parsley and not nearly as much as the recipe called for, maybe 1/4 cup and i made the larger than the recipe suggested and adjusted the cooking time. Absolutely using this recipe again.
I’ve been making random turkey meatballs for years and have never followed a recipe. This time I made them exactly as per the recipe and I was impressed with the taste and texture.
Hi Meggan. Are the nutritional facts listed per serving or for the whole yield? And what is the serving size? Thanks.
Hi Pam! I’m sorry about the confusion. The serving size for this recipe and the nutrition facts is 6 meatballs. Hope this helps! -Meggan
Excellent!
Came out perfect. I am so thankful for this recipe. I was really afraid of having a dry turkey meatballs but these are delicious. Fry them in the pan, add a little bit of water after I brown them and they were perfect. If it wasn’t so hot I might have tried the oven.
I’m admittedly not a great cook and appreciate this recipe. Turned out great and super easy! Thank you.
Delicious recipe! I added more onions and garlic and some parmesan. Mixed up the bread crumbs a bit. Great flavor, easy to prepare. Thanks!
great recipe. i added some curry powder to the turkey mix, and it was surprising delicious.
Hello Megan,
Your turkey meatball recipe looks tasty and I’m about to give it a whirl. One question: in the video, you brush something onto the meatballs after they’re formed and before they go into the oven or pan. What is that? And do yoh sprinkle something on top after brushing?
Thank you!
Hi Andy, they are brushed with 1/4 cup olive oil. After brushing them with olive oil, they can go straight into the oven, nothing is sprinkled on them in between. At the end of the video, they are sprinkled with some fresh chopped parsley. Thank you for taking the time to leave a question, I hope you enjoy them! – Meggan
These were delicious. I halved the recipe. No bread crumbs so I used 3 slices of cracked pepper and roasted garlic French bread-toasted then crumbled. Served with vegan mushroom sauce. So tasty
Absolutely delicious! I added about 1/4 cup of Parmesan cheese to the recipe. My cook time was a little longer, maybe extra 5 min. They were so tasty I just put a little bit of Mayo on some bread so the bread wasn’t dry and ate them in a sandwich. Definitely a keeper!
Delicious and easy to make! I baked them for 25 minutes and they were tender, moist and flavourful! This recipe is a keeper! Thank you Meggan!
These turkey meatballs are easy to make and full of flavor. They will be made often in our home. Thanks for sharing.
Excellent meatballs, lighter version than beef and with great flavor. My husband was crazy over them , and he’s a meat and potato kinda guy, so that means a lot. It’s now my new meatball recipe!!..Lisa
So simple, so delicious!! I’ve made it at least 5 times within 2 months for multiple occasions and it’s always a hit!
I add some grated parmesan and it adds a little oomph that’s irresistible. A++++
Thank you for Meggan!
Turkey meatballs were tasty and moist. I made the recipe with 1 pound of meat, so halved it, except for the garlic. The use of olive oil brushed on kept them moist. great idea. It made ten meatballs.
Love this recipe so much! Sometimes I add chopped celery to add some nice crunch/texture. Also have subbed in cabbage and red onion and that’s delicious too!
Awesome recipe! Mi familia LOVED it!!!
These Turkey meatballs were amazing and actually fun to make! Great way to make meatballs and now the only way I’ll ever make them!! Ty!💜
Loved these!!!! I put some in my homemade chicken broth with a little parmesan, mozzarella and chopped spinach and gave me my Italian Wedding Soup fix. I made just a few changes. I am not supposed to eat many eggs so I did 1 egg and 1 flax egg (1Tpsb flax meal + 3Tbsps hot water and let sit a few minutes). I took 1lb ground turkey and 1lb Publix (I am in FL) Greenwise Italian chicken sausages, removed the casings and mixed in. Finally, I used 1/2 cup panko bread crumbs and 1/2 cup coarsely ground oatmeal. I just put on a cookie sheet with parchment paper since I only had one wire rack, brushed with olive oil. AMAZING!
These are absolutely amazing! I used fresh basil and cut the recipe in half for my wife and I. I’ll definitely be making these again and again!
Excellent…did these just as instructed…chose to bake them. Love the flavor! Highly recommended!
These were tasty. I used Chef Merito’s Seasoned Breadcrumbs & added them to a vegetable soup I made the day before. Completely changed the flavor for the better. Thank you.
Love it!!! I cut your recipe in half as I only had one pound of turkey and used oats. So easy, and delish. I served them with Angel hair pasta with RAO’S, Caesar salad, Parmesan toasts triangles and they are gone!!! Grandboys say, “Thank you!”
Made these meatballs the night before in prep for the Super Bowl. My husband snuck 1…which turned in to sneaking 4. He said they’re the best meatball he’s ever had! I love them too! The fresh parsley is really important! Definitely adding this to our dinner cycle.
I’m not a review kind of girl but making an exception here. This is an amazing recipe. I serve these with fresh tzatziki sauce, perfect! And keeps well in fridge for a couple of days for leftovers.
love these! Big hit with my husband and son.
Loved it! Will make it again! My daughters also loved them:)
Made as recipe except used dried Italian seasoning for herbs(what I had) . Divided into burgers and had as turkey burgers,delicious! Topped with some blue cheese crumbles and franks hot sauce. Thank you for great recipe.
SO EXCELLENT! I’ve tried a ton of turkey meatball recipes and these take the prize. I used rice flour instead of bread crumbs (give it good texture), and added shredded parmesan which also helps keep them moist. Thanks for recipe!
This is a really great basic recipe! I added in a bit of grated Parmesan since turkey can be a bit on the bland side. Sometimes I’ll throw in half an avocado or some guacamole just to add in a healthy fat and some moisture. I usually skip the 1/4 cup olive oil and just spray my hands with cooking spray to shape or just spray the meatballs before baking…just enough to help brown. I also trade the parsley out for kale every now and then. I destem raw kale, pulse it in my food processor, and (voila) super food hidden in something my family eats. 😉 I’m that mom, sigh. Thanks so much for the recipe!
My family loves this recipe! It has become one of the favorites over the last year, thank you for sharing. In fact, it is so popular, that I use 3 lb of turkey and two large red onions, which add even more flavor. I opted for the oats from the start. I grind them the food processor first, after which I process the onions there and squeeze out the liquid. Finally, the parsley and garlic (sometimes fresh mint and basil too) also end up in the food processor. That way everything is much quicker to prep. I do have to get my hubby to help shaping the balls – we end up with two cookie sheets packed with them:)
this was really easy midweek dinner. needed to use up some sauce, had ground turkey. just halved the recipe, basically. dried parsley instead of fresh because i didn’ t have any on hand, and added some grated pecorino romano cheese. i cooked the turkey meatballs which were a little larger than yours (per request) at 400 degrees f, for 35 minutes total at which time they registered 145 degrees F. they are yummy. thanks
Please be aware that all poultry should be cooked to 165° to be safe.
Love your Turkey meatball!!! My mini family is a bit mix Iam from the Dominican Republic and my life-partner is Peruvian , our two boys are US born. But like to always try new recipes of different native countries… Thank you for teaching new ways to cook such great recipes !!!
Such a good recipe, loved everything about it.I used 1lb of turkey ground meat, and just did the ingredients in half and it still came out perfect ☺️
I just did the same thing last night for my meatball recipe, and used 1lb of ground turkey and I substituted worcestershire sauce with liquid smoke and it was very good!
Ive been looking for a good turkey meatball recipe. Many of the beef ones I have seen suggest mixing in some shredded parmesan cheese to the mixture. Would this work with this turkey recipe?
Hi Claire, I don’t see why not! Sounds delicious. – Meggan
There’s another recipe I’ve been using for years. I’ve been looking for another one. I am SO glad I found this. The turkey meatballs were fantastic. We loved them. This will be our recipe moving forward. Thank you so much!
I mean I should have read through the instructions before just adding the ingredients list to the bowl, mixing and making the turkey meatballs, but I ended up forgetting the salt and pepper as a result and they taste kinda bland, nothing that hot sauce can’t fix though. Looking forward to making them again WITH the appropriate seasoning.
I made these last night only one thing I added was seasoned salt. The recipe came out perfect! The meatballs were moist and flavorful. This is my new go to recipe for turkey meatballs. That’s for sharing!!
Such a great recipe. I didn’t have eggs and it still turned out amazing. I made a sauce with Sauvignon Blanc to deglaze the pan; cooked it up and added pasta… oh my word, yummy!! Best turkey meatball recipe.
This recipe is amazing!! I’ve been going back to it repeatedly for over a year now, they always turn out excellent!
Tried this last night, and it was absolutley delicious! Moist, flavorful, lean and healthy!!!
My family said it was the best meal I made in a while, and I am a pretty cood cook. I didnt’ have Worcestershire sauce so I substituted it with amino acids, and it was absolutley delicious.
Thanks for this! Its fast and easy and I now have a new family favorite!
Hi Victoria, thank you! Liquid aminos always tastes SO GOOD with ground turkey, I love it, it makes perfect sense that it worked for you here. Thank you for your comment! -Meggan
I made these today and they were so easy! I use 99 percent lean turkey so I added 2 Tbls of light olive oil to the mix so they wouldnt be dry! Perfect! Thank you!
very yum! love how light they are using panko crumbs 🙂
Hi Gina, I’m glad you loved them! 🙂 – Meggan
Seasoning is spot on! Baked on foil lined cookie sheet. Used red onions and rolled oats because that’s what I had on-hand, but followed recipe verbatim otherwise. So flavorful!
Really delicious. I didn’t have Pablo so I used day old rice, delicious. My only recommendation would be a bit more salt, but other than that I’m a fan favorite!
Next time we are going to add feta cheese and make sliders, yum.
They’re delicious and the texture is amazing!
Freeze before or after cooking?
Amazing!!!!
Turned out great. I didn’t have a metal rack but they cooked nicely on the foil lined pan.
Great recipe! Very flavorful! My Whole family loved it- even kids. I served it with mashed potatoes and asparagus, but think it would also be great in a sandwich, pasta, etc.
I only had 1 lb of turkey, so cut it all in half, and it made 16 Golf ball sized meatballs. I cooked them on parchment paper in the toaster oven, but I think cast iron would give a nicer crisp if I wanted to use my big oven. I also grilled the onions before adding them so they wouldn’t be so crunchy for my kids and they didn’t notice them, but I still got the flavor! Finally, I used fresh herbs from the garden so doubled the amount.
Will definitely make again
If I don’t have a wire rack, will simply cooking them on a foil covered baking sheet work? They look delicious, can’t wait to try 🙂
Hi Dee! This should work fine, just make sure that you spray with cooking spray first! 🙂 -Meggan
I used a big cast iron skillet and it put a great crust on a great meatball.
Thanks for the recipe.
Chuck
These were great. I did modify just a bit. I added ½ lb Italian pork sausage to the mix for a bit more fat and flavor. I also grated rather than minced the onion so it would blend a little better. My husband doesn’t like garlic(gasp!) so I omitted that.
Cooked on the bbq and then served over spiralized zucchini, chunked tomatoes and feta with a light vinaigrette. Really good- will be in the regular rotation!
This was really good! Can I use regular ground turkey instead of lean?
Hi Lainie, yes! Personally I have only seen 2 kinds of ground turkey, the 93% and the 99%. The 99% is the “ground turkey breast” which is fat free and very dry. Not recommended. If you can find ground turkey other than those two, and if it has a higher percentage of fat, it’s only going to improve the meatballs. Thanks! 🙂 -Meggan
Could I not reheat them in the microwave??
Hi Karin – YES you absolutely can. I’m so sorry the post doesn’t say that. Obviously you can reheat them in the microwave. Microwaves tend to vary a lot so I don’t know what it would be exactly. But if you’re talking about one, I’d do 30 seconds. If you’re talking about 5, I’d probably do 1:30. But obviously see how it goes! And you can do at 50% power if you’re not sure. Thank you! I’ll fix this post up with that info. -Meggan
Made these last month and fell in love with them. Now going to make 3 pounds worth so I have plenty for the freezer. Excellent recipe!!!!!
The best turkey meatballs recipe ever!! Tasty, healthy, easy, great!
I only got 39!! Will keep on trying with size!
This is the second time I make this recipe. Absolutely love it! Its the best turkey meatball recipe I’ve tried!! Taste is amazing. Great ingredients and easy to make
This recipe has become a staple In my house. Minimal prep and cook time. Delicious and easy.
That’s so great Sunny! Thanks for your comment. 🙂 -Meggan
This recipe, just based off ingredients, is the first to get me to try turkey and, as a result, absolutely love it. This is one great recipe. will definitely make again! Thank-you!
so good!!! Will totally make again. Very good!!!
I made these meatballs for the first time a few days ago. I was making meatball sandwiches for dinner. They were delicious and quick and easy to make. The only change I made was I used dry minced onion instead of fresh. The seasoning gave them good flavor. I froze the leftover meatballs. Sometimes when I make pasta for dinner I have left over pasta but no meatballs or sausage. I usually pack the leftover pasta for work lunches. I can now add two or three turkey meatballs to the leftover pasta for a work lunch.
I’ve made these about 10 times. Just love them!
Meggan, these were delicious. The whole family enjoyed them. They came together super quick and were the perfect weeknight meal with marinara for dipping. Even my 3 year old ask for seconds!
turkey meatballs baked
Omg! best meatball ever. Very flavorful filling just awesome
These were OUTSTANDING!!! I made them with gnocchi and a mushroom marsala sauce.
These were excellent. I did add 1 Tblsp of 2% milk and some hot sauce. They were very very tasty. I reheated I a classic marinara. Delish. Will make again family loved them. Thank you!
I made the meatballs and they were great. But wondering if you can use the same recipe and make a meatloaf out of it instead of meatballs?
Hi Kelly, glad you liked the meatballs! I don’t know for sure about the meatloaf. Probably? I can’t think of why not? I just haven’t tried it. I’ll test it when I get a chance. I also have another turkey meatloaf on my site if you want something tested: https://cash-surge.live/turkey-meatloaf/%3C/a%3E%3Cbr /> Thanks! -Meggan
excellent
Ok call me crazy but I used half ground turkey and half ground sausage. I also added fresh grated Parmesan cheese, and 2 tbl spoons of Greek yogurt But wow moist and delicious; I’ll never use ground beef again.
Moist and flavourful. We loved them! I substituted dry parsley, and since my husband has celiac disease I used gluten free bread crumbs and omitted the Worcestershire sauce. Ground turkey is a staple for us and this is my new “go to” recipe for meatballs.
How much dried parsley did you use
Hi Kelly, I’m not Mary Ellen but the normal conversion is, 1 tbsp dried = 1/4 cup fresh parsley. So it would be 2 tablespoons dried if you wanted to use the equivalent. But I haven’t made these with dried so I don’t know what she used. Hopefully Mary Ellen replies. Thanks. -Meggan
I have generally disliked ground turkey, which we treated like ground beef, using it mainly with Hamburger Helper, but this recipe worked well for my wife and me. I substituted dry parsley for fresh, and soy sauce for Worcestershire sauce, and also cooked it for 25 minutes instead of 15-20.
This was very flavorful! We made this with Alfredo and it was amazing! Everyone loved it!!
Made this last night and used gluten free matzo meal since I didn’t have bread crumbs on hand. Soo good! I served it with zoodles and the stroganoff sauce from #theroastedroot
Loved these, made them with green onions as that what is what on hand, moist and was really good!
Delicious! I added a small zucchini, shredded to recipe.
I made this recipe exactly and it turned out great.
Delicious, thank you so much for this recipe. My husband loves this!As per some reviews, I also added parmesean, definitely a keeper!
I was wondering roughly how many meatballs this makes?
Hi Dane, this recipe should make about 48 1-inch meatballs. Of course, it all depends how big or small you make them. If you want to hit 48 exactly, I would recommend dividing the turkey mixture into 4 clumps that are roughly the same size. From there, make sure you get 12 balls out off each of those clumps. Hope you like them! -Meggan
Omitted the olive oil and added parmesan cheese for a little added flavor. Very tasty!
This tasted delicious! I baked them and they came out great.
I made this a little too early, can I keep it in the crockpot until serving time?
So tender and delicious! I omitted the olive oil and put teriyaki sauce on them and baked. So delicious!!!!
I cooked these for 25 minutes at 400° and they would not Brown except on the bottom?
Try brushing a little bit of olive oil on the meatballs before you bake them. It will help brown the outsides all the way around.
Delicious result! I will stick to this recipe. Thanks.
Was looking for a turkey meatball recipe I could make gluten free for family favorites like spaghetti sauce and soups. Have made this several times now and usually just freeze them, so they are on hand when I need them for recipes, or just to eat on their own. They are so much better than the store bought turkey meatballs!
Can you used leftover turkey to make these?
Hi Loretta, you could try. I don’t know how well it would hold together as a meatball. But if you feel like trying it, give it a shot! Sorry I can’t tell you for sure. Thanks – Meggan
yes use a meat grinder
I am a young adult, and I look after my mother who suffers from Alzheimer. I cook often, and this recipe was awesome! I added chili flakes for spice and I boiled the meatball and then fried them over butter. My mom ate it all up! thanks!
Yummo!I halved the entire recipe. Used 1 sliced of bread that I threw in my chopper then added 3 Tbsp milk. I browned the meatballs in olive oil then added them to my marinara and simmered away. Husband had no idea it was turkey.
Love this recipe! I was a little nervous about the spice measurements, but they were perfect!
So happy to hear Christine! -Meggan
This is an excellent recipe. It will be my standard for turkey meatballs in the future. Because I was making spaghetti wand meatballs I left the onions and garlic out of the meatball and put them in the spaghetti sauce with green pepper. I tried to give it 5 starships.
I make these all the time. We love them! Questuon though. How long do they last as leftovers? Three days? TIA!
Hi Jessica, that’s great! Thank you! 4 days max. Like if you made them today, I would finish them up by the 4th day (Wednesday). I hope this helps. Thank you! Have a great Sunday! -Meggan
These meatballs are delicious. I made them gluten free with gluten free plain bread crumbs. I omitted the garlic as I didn’t have any but added 1/4 cup grated Parmesan cheese. I used 4 tsp dried parsley instead of fresh without loosing any flavor. They are delicious and would highly recommend.
Tasted pretty good. I used gluten free bread crumbs.
Delicious, but I cut the meat and (Italian style) breadcrumbs in half but kept all spices/seasonings/flavorings the same. There’s still something missing, but delicious. First time making meatballs myself too! No more frozen for me!
Try using garlic salt and some smoked paprika
Very nice recipe. I would kick up the seasoning a bit more & add a little tomato paste.
Made a batch for the first time tonight. Cut the recipe in half. Made 36 meatballs using a melon baller. Instead of brushing with olive oil before baking, I sprayed on the olive oil. Thank you for this great recipe and preparation notes.
Average. A little bit bland, even with fresh herbs. Be sure to brown them in a pan first if you are baking them.
You list olive oil in the ingredients but don’t mention it when writing out what to combine. Is it a typo or is the olive oil only for a specific cooking method?
Hi Sam, sorry that the recipe may be written confusing way. The oil isn’t used “to make the meatballs section,” it is in either the “to bake the meatballs” or “to fry the meatballs” sections. If you are baking the meatballs, they get brushed with oil before going into the oven. Hope this helps! -Meggan
Great easy recipe! I made a few last night for dinner and froze the rest. Any recommendations on how to bake from frozen?
Hi Emily! Here you go, sorry for the delay in my reply:
Oven instructions: 1. Preheat oven to 350 degrees fahrenheit. 2. Place frozen meatballs in a single layer on a baking sheet (line the pan with foil for easy cleanup if you want). 3. Heat for 15-20 minutes or until hot. Microwave instructions (1000 watts): 1. Place 6 frozen meatballs on a microwave-safe dish. 2. Heat on high for 1 minute or until hot. 3. Remove and let stand for 1 minute. 4. For every 6 additional frozen meatballs add 1 minute of heat time, rotating meatballs every minute. Stovetop instructions: 1. Heat sauce or gravy in saucepan. 2. Add frozen meatballs. 3. Cover and heat on medium for approximately 25 minutes, stirring occasionally.
I hope this helps! Thanks! -Meggan
We made these and put them in the freezer in preparation to have our first baby (after tasting a few, of course!! they are awesome!!) How do you recommend reheating them after frozen?
First home cooked meal of 2020 and it was a success! I loved this recipe so much! I used fresh basil since I had some handy but dried parsley since I was all out of fresh. So delicious! Thanks so much for this recipe!
Made these tonight and they were delicious! Whole family had seconds (with two kids 9 and 6)! My husband even liked them! I had with spaghetti squash and kids and hubby had with pasta. I pan seared then put in the crockpot so we could have ready when we came home from a baseball game.
I did these and accidentally did 1 lb ground Turkey and the same amounts of all the rest! Whoops 🙂 still very good. Also I added 3 tablespoons of blue cheese and did them with Frank’s red hot! So good
Hi Meghan! Wow, that variation sounds AWESOME! I’m so glad you liked them! 😀 -Meggan
Calorie question, maybe my math is wrong?? 2lbs of turkey, making 48-1.5oz meat balls would take 4.5 lbs of turkey. Please help. Thank you!!
Hi Amy, sorry for the delay in my response. I wanted to get this right for you, but couldn’t feel great about it unless I retested the recipe. I finally had a chance today. Sorry if this is too much information, but I wanted to be specific for you. Below, I copied the recipe, and I put my notes in parentheses.
2 pounds ground turkey
1 cup bread crumb, panko or oats (I used 1 cup of panko which weighed 2.33 ounces)
2/3 cup onion minced (This weighed 3 ounces)
1/2 cup fresh parsley minced (This weighed .7 ounces)
2 large eggs
3 cloves garlic minced
2 teaspoons Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
(I weighed everything when it was mixed, and it was 43 ounces. I made what I would consider very “standard sized” meatballs, and they weighed just over an ounce each. When all was said and done, I had 40 meatballs. So, I noticed our recipe card is a little off in saying that it will make 48 meatballs, which I am very sorry about. I will change that right away.)
Does this answer your question? I hope so. Please let me know if you need more information, I will be more than happy to help!
Thank you so much for helping me out!! Also your time, your meatballs rock! My family didn’t even realize they weren’t beef.
Hi – This is a great recipe and well put. I will have to try to make these. Can you air fry these? New to this air frying technique.
Hi Me, I hope you love these! I haven’t tested these in the air fryer, but I’m adding them to my list to test. I think they would do well in the air fryer, possibly at 350 degrees for 8 minutes, checking and turning at 5 if they’ve started to brown, then cooking until they are 165 degrees in the middle. I haven’t tested it though, and I wouldn’t want to ruin your meatballs. I’lll follow back up once I’ve had a chance to test it out. – Meggan
The whole family loved them which is very rare. For my son, I made them into a sub with some Parmesan and blended shredded cheese and the rest of us ate them with pasta. They even tasted good without the sauce!
Anyone use oats instead of bread crumbs? I’m wondering how it turns out.
They turned out fantastic! Had a pound of meat, so I cut the recipe in half.
How would you sauce them ? Beginner cook here and my family only eats things with sauce . I know pasta is one way but I was wonder if I was putting this with rice ?
Hi Nicole! You could serve them in a quick tomato sauce like this one: https://cash-surge.live/quick-tomato-sauce-recipe/%3C/a%3E and serve with pasta, substitute them for the beef and pork meatballs in Swedish meatballs: https://cash-surge.live/swedish-meatball-gravy/%3C/a%3E. Also, you can use them instead of beef meatballs for Slow Cooker Meatloaf Meatballs and serve them with rice if you like or mashed potatoes. Here’s the link: https://cash-surge.live/slow-cooker-meatloaf-meatballs/%3C/a%3E. I hope this helps! – Meggan
is there any preferred dipping sauce for this? I was thinking about trying a pizza sauce or marinara? what are your thoughts?
Hi Michael, I made the recipe for just plain turkey meatballs in the hopes that you could use them with whatever sauce you made or bought. I do love them with marinara, or if you’re feeling crazy, Frank’s Red Hot is awesome on turkey meatballs (obviously depending on what you are doing with them; if I make them for meal prep, I do the hot sauce and add it in the moment). Also really great with alfredo sauce if that’s your thing. I hope this is helpful! If you need anything else, just let me know. -Meggan
Thank you for this recipe! It’s the best- my kids love them so much! I make them almost weekly!
I am using three pounds of ground turkey would I need the tweak the ingredients measurements or no
Hi Katie, yes, I would change the ingredient measurements for sure. I would increase like this:
3 pounds ground turkey 93% lean
1.5 cup bread crumbs or panko or rolled oats
1 cup onion minced
3/4 cup fresh parsley minced
3 large eggs
4 or 5 cloves garlic minced (4 if you like garlic, 5 if you LOVE garlic)
1 tablespoon Worcestershire sauce
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
Salt and freshly ground black pepper
1/4 cup olive oil (plus 1-2 tablespoons more if needed)
Hi Har, I don’t see why not! I’ve never tested this but I’m sure it would work out just fine. If you do try it, come back and let me know how it goes. – Meggan
Hi Suzanne, I’m sorry about that. I’m glad they were delicious in your tomato sauce. – Meggan