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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.
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.