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 haven’t made this recipe yet but I was wondering how the cooking time and temperature would change if I made the meatballs half the size?
Hi Heather, I would cook them at the same temperature and start checking them about 8-10 minutes into their baking time. I hope you love them! – Meggan
Easy, quick, and delicious! I’m putting it on the rotation.
Thank you for the comment, Shelia! I’m happy you love them! – Meggan
Absolutely delicious!
I’m so happy you loved it, LauraBelle! – Meggan
I can’t make enough of these! My sons devour them! Really delicious! After I put them in the oven I finish them in my sauce. Totally don’t miss the beef!
Thank you for your comment, Patricia! I’m so glad you love them! – Meggan
These meatballs were amazing! So easy to make and the flavors were so good. No more bland turkey meatballs for us. Thanks!
You’re welcome, Bex! So happy you loved them! – Meggan
Just pulled these out of oven. I made exactly as recipe called for except my scoop was a larger size. These are delicious as is ! I’ll eat some some with sauce too but I wasn’t expecting this to be so good.
I’m so happy you loved them! Take care! – Meggan
Man here. Never a fan of turkey meatballs but eat them when my wife makes them so that the kids do and to be nice. These turkey meatballs though are delicious. Had seconds. By far the best turkey meatballs I ever had.
Whats your thought on soaking the panko/breadcrumbs in milk before adding? Is that unnecessary in this recipe with the amount of eggs?
Thanks for your question, Ross! I find it’s not necessary in this recipe, the egg keeps the meatballs tender. Other readers have added milk, and loved them, they didn’t report that the meatball fell apart, so if you wanted to add some to soak the bread crumbs, feel free! I hope you love this recipe. Take care! – Meggan
This recipe is THE best meatball recipe I’ve ever used. 100/10. So flavorful and juicy! The only thing I did different was after I took them out of the oven I pan seared them for a couple mins on each side just to give some color before adding to my sauce. Keeping this recipe in my vault forever!
I’m so happy you loved them, Bekah! Thank you for taking the time to write! – Meggan
Made these and they were delicious. I do not put salt in my foods. The only thing I add is our son’s hot sauce. This has enough flavor that it is not even missed. Printing out recipe so Thank you for sharing.
You’re so welcome, Deborah! I’m so glad you loved them. Please write if you have any questions! – Meggan