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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 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