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.
These are very tasty turkey meatballs. Baking them leaves them crispy on the outside and moist on the inside. I made the meatballs a bit bigger, approx double the size than recommended in the recipe and baked for 40 mins. This yielded 28 meatballs.
This recipe is part of my regular go-to source of lean protein.
Thank you so much for the comment, Sml! I’m glad you love them! Take care! – Meggan
If don’t have a wire rack can I just put them on the baking sheet
Hi Carrie, yes! Some other readers have said they came out nicely when baked directly on the foil-lined baking sheet. Hope you enjoy them! – Meggan
Loved these turkey meatballs!
So glad you loved them, Ali! Thank you for the comment! – Meggan
Please fix your nutrition info site so readers can determine fat, SODIUM, so other needed nutritional info essential to my health, as well, can be shared. I need to know the sodium per meatball and what this other thing is that is written over it is supposed to tell everyone. Be nice to know. Your recipes sound great!!!!! Thanks. SUSIE
Hi Susid, thank you for your comment. The nutritional information is an estimation only, as it can vary based on the size of the meatballs that you make and what type/brand of ingredients used. I recommend using a nutritional tracking app that allows you to scan or enter each item used in the recipe. I also recommend using a digital scale when possible. I appreciate the time you took to share your concerns. I hope you try these meatballs and love them! – Meggan
Absolutely loved this recipe! Seriously couldn’t get over how delicious these turkey meatballs were. On my way to the market now because I’m making them AGAIN! Thank you!
Thank you so much for your comment, Claudia! I’m glad you love them! Happy cooking! – Meggan
Love this recipe! We’ve made it at least 5 times and it’s great every time. We use leftovers for meat ball subs the next night!
Thank you so much for your comment, M O! – Meggan
So easy to prepare and sooo good! This is my go to recipe every other Wednesday.
Hi Claudia, so glad you loved them! Thank you for the comment! – Meggan
So yummy!
Hi Jessica, I’m so glad you loved them! – Meggan
I don’t have fresh parsley and will halve this recipe. How much of dried parsley would you recommend for halving? Thank you!
Hi Amanda, thanks for the question! I would use about 2 tablespoons of dried parsley to substitute for the 1/4 cup fresh for half the recipe. Hope this helps! – Meggan
This is my second time making turkey meatballs. They are wonderful. I did however, add the olive oil right in the mixture. It seemed to be okay. Love your website. Very refreshing.
Hi Heather, I’m glad they came out well and you loved them! Take care! – Meggan