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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.
I followed the recipe. I felt like it was missing salt or was that on purpose?
Hi Ari, sorry for the confusion. It’s in step 1 to combine the turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, and oregano with 1 teaspoon salt, and ½ teaspoon pepper. Sorry again! – Meggan
I stumbled on this recipe *maybe two years ago and this is still my favorite simple but tasty meatball recipe, I’ve tried adding in the razzle dazzles like dill, capers, parmesan, etc.. but this is such an easy recipe for quick meal prep. ADJUSTMENTS: I like a nice browning on the outside and a moist bite so I pan fry it first in shallow olive oil, and let finish in a nice low-sodium chicken or beef broth (depending on how I feel) just to keep them nice and moist, before tossing it in the oven to ensure done all the way through. I also add a dash of red pepper flakes to give it a mini kick but the flavor is good without modification. Other than that I stay on par with the recipe!
Thank you so much for sharing your thoughtful comment, Julia! – Meggan
Second comment, just wanted to say that I also make this recipe into burgers which are also amazing, served with gherkins, lettuce, mayo and tomato relish. My family love them.
That sounds delicious!
Absolutely fantastic taste and so easy to make. Thank you so much.
You’re so welcome, Rebecca! I’m glad you loved them! – Meggan
Does anyone have sauce ideas to go with the turkey meatballs? Thank you
Hi Pamela, you could serve them in a quick tomato sauce like this one: https://cash-surge.live/quick-tomato-sauce-recipe/%3C/a%3E and serve with pasta, substitute them for the beef and pork meatballs in Swedish meatballs: https://cash-surge.live/swedish-meatball-gravy/%3C/a%3E. Also, you can use them instead of beef meatballs for Slow Cooker Meatloaf Meatballs and serve them with rice if you like or mashed potatoes. Here’s the link: https://cash-surge.live/slow-cooker-meatloaf-meatballs/%3C/a%3E. I hope you love them! – Meggan
I’ve made this so many times, for my husband and for friends, these are always a hit.
Hi Mgv, thank you so much for your comment. I’m glad they are always a hit! Take care! – Meggan
They came out awesome!!!! I did add 1/4 cup Parmesan but otherwise followed the recipe.
I’m glad you loved them, Edith! Take care! – Meggan
We freeze them uncooked and when ready to cook do we thaw prior to cooking or can we throw them straight into the oven? Thanks!
Hi Meagan, no need to thaw them. To cook from frozen, place on a baking sheet, brush with oil, cover with foil, and bake in a 300-degree oven for 20-25 minutes, or until heated through (you’ll want them to reach 165 degrees in the middle). Hope you love them! – Meggan
Made these on a whim last night and they turned out really good! I even brought some with me for lunch today. Super easy recipe, the only tweak I made was I used some seasoned salt, and italian seasoning. They were/are delicious, thank you!
You’re welcome, Catie! Glad you loved them! – Meggan
Yummmm! Loved these totally easy to make meatballs!
Hi Cecily, thank you so much for your comment! I’m so glad you loved them! – Meggan