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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.
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