This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
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.
More From Culinary Hill
Join Us
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.
I only have 1.67lbs of ground turkey. I don’t know how to tweak the recipe to accommodate this ground turkey ratio. I will follow the recipe as is for 2lbs and will update on the flavor.
You can multiply everything by .75 to get an approximation- so instead of 1 c breadcrumbs, you use 1/2 plus 1/4 cup (3/4c). You’d probably use 1 egg and add a dash of milk to help moisten the breadcrumbs
I have made these a number of times and I absolutely love them. The first time or two I made them pretty much exactly like the recipe. After that I added parmesan which made them better to me. I have eaten them plain by themselves which is lovely, with just marinara sauce, and with marinara sauce and pasta. We’ve even made meatball subs with them heading in toasted roll and melted provolone cheese along with the marinara meatballs and they were delicious. All four ways are good but I really like them plain just as a snack when I get a little hungry. I even have a batch in the oven as we speak LOL !
How much parm did you add?
I made these meatballs and they were delicious. So I was thinking of using this recipe to make grilled turkey hamburgers. Has anyone tried this before?
This is are the best meatballs I have ever made! Very moist and I broiled them after baking and dropped them in spaghetti sauce! SO good 😊
Delicious recipe! How do I serve these? With rice or pasta? Marinara sauce?
Hi there! You can serve them however you like; with rice, pasta, as a meatball sub, or just plain, it’s totally up to you! Hope you enjoy. – Meggan
my grandson is allergic to soy. can i not use worcestershire sauce or substitute it?
Hi Suzanne, I’m pretty sure there is not soy in Worcestershire but I check the label to make sure you avoid that for your grandson’s allergy. – Meggan
Coconut amino’s are a great substitution
There is no soy in Worcestershire sauce. At least, not the Lea & Perrins brand. This recipe was very good!
Great recipe for my first time turkey meatballs
I was skeptical about turkey meatballs being moist especially with no cheese but these were amazing – the chopped onion really did the trick! Thank you!
Hi! I made the recipe and put them directly in the freezer (never cooked) to cook throughout the week. What is your advice for cooking from frozen when the meat has not been cooked at all?
Hi Lucy! To cook from frozen, place on a baking sheet, cover with foil, and bake in a 300-degree oven for 20-25 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. Hope this helps! – Meggan
My meatballs never stay in a round shape! They have flat sides. Any tricks for keeping them round?
Hi Kate, I use an ice cream scoop to get the perfect shape and serving size. You can also try freezing them first. Hope this helps! – Meggan