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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.
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!!!