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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 absolutely delicious!! Nice and moist. The recipe states it makes 48 meatballs. Followed the recipe exactly, measuring each meatball to 1 1/2 ounces and it actually makes 18. I’m assuming it’s a typo. Would definitely bake again.
Hi Diane, thank you for the feedback! Glad you loved them! I’ll have to double-check, but it sounds like 1-inch meatballs weight less than 1.5 ounces. Hope you love these again and again! Take care! – Meggan
Okay, so, which is it? You state they should be 1.5 ounce meatballs and you also say it will make 48 of them. Clearly, they both can’t be true. You then go on to say that 1 inch meatballs won’t weight that much. So…which is correct?
Hi Well, thank you for your comment. The amount of meatballs each recipe makes varies depending on how well the ingredients are measured and the size of the onions used. I would recommend if you are making these and counting the nutritional amounts, please use a food scale, measure each ingredient, and use an online program to determine the nutrition facts of each meatball. I hope you try this recipe. Take care! – Meggan
This things it good so awant to join with you to know slot of things about cooking
Delicious!! I added Italian seasoning!
Yum! Glad you loved them, Carmen! – Meggan
I adeded a cup of parmesan cheese because… You can never go wrong with cheese! These meatballs are fantastic. Trust me, I make lots of different meatballs and this recipe has now made it in my rotation.
Congrats!
I love it, Kathleen! Thank you so much! – Meggan
A couple of suggestions, possibly mentioned by others: For a more even dispersal of the Worcestershire sauce, I lightly beat my eggs and the sauce together for better distribution. I too added parmesan cheese (t is part of the Cook’s Illustrated turkey burger recipe), and as the Honeysuckle White ground turkey I use comes in a weird 19.2 oz package, I supplemented it with 3 (12 oz.) their Turkey Italian Sausage (which weirdly comes on 20 oz packages of 5).
Hi Les, that sounds delicious! Thank you for the tips! – Meggan
How many meatballs are per 306 calorie serving? The way it was stated slightly confused me!
Hi Rachel, it depends on how large you make the meatballs. 6 to 7 meatballs is usually where I come out with when I make them, between 42 and 49 total meatballs. If you divide how many meatballs you end up with by 7, that would be one serving. Hope this make sense and isn’t more confusing! – Meggan
Yummy Meatballs, Meggan! Thanks for this delicious recipe! I took your advice and used disposable gloves since they they can be a little messy when shaping them. I’ll use this recipe when I make cocktail meatball appetizers!
You’re welcome, Marie! Glad you loved them! – Meggan
I don’t have fresh parsley but I have dried, can I use that?! And how much? Thank you 🙂
Hi Amber, yes! I would use a tablespoon or two. Take care! – Meggan
The flavor in these is outstanding! I’d like them to be a bit firmer or more dense; if I put my batch in a sauce, I think they would fall apart BUT the meat sauce would be great! They are delicate but delicious.
Hi Mary, so glad you loved them! You can try cooking them, freezing them, and then dropping them into your sauce directly from frozen to reheat them. Take care and thank you! – Meggan
I have a question! Do you freeze them raw or after they are cooked?
Hi Katharine, they are cooked, then cooled, then frozen. When you are ready to use them 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