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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 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..