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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.
Made these meatballs tonight and they came out delicious! I used seasoned breadcrumbs instead of plain, since that’s all I had, and omitted the salt since seasoned breadcrumbs have salt. Everyone loved them!!
I’m so happy everyone loved them, Jenny! Thanks for taking the time to write! – Meggan
Very good recipe
Thanks, Linda! – Meggan
Amazing recipe. I used oatmeal and one tea spoon of salt free Dash original salt free seasoning blend: I made it twice for my family and friends – The young and old loved it. Thank you
Thank you, Salwa! It’s wonderful that you were able to make it your own, and it was loved by all in your circle. Thanks for trying out my recipe! Take care! – Meggan
This recipe rocks. Amazing, full of flavor, tender and fall apart in your mouth. My go to turkey recipe. Thank you.
You’re welcome, Allan! I’m so glad you loved them! – Meggan
Very easy to make a nd quite tasty. I made these smaller as I used them as Canapes served in Chinese spoons. I put the hot meatball on top of a slice of French Brie and then topped with heated cranberry sauce.
Yum! That sounds delicious! – Meggan
These were amazing, tender, juicy and tender. Fall about in your mouth. My now go to recipe.
These were really good. Easy to make and had most of the ingredients I had on hand. I omitted the fresh parsley as I didn’t have any and didn’t think my family would want it in there anyways. I used Italian breadcrumbs (that is what I had) and made larger meatballs so I baked for 20-25 minutes. I was pleasantly suprised how delicious these were and so happy I stumbled upon this recipe!
I’m so happy you loved them, Eileen! Thank you for taking the time to write. Take care! – Meggan
This is my third time making this recipe (slightly modified, but still really good).
I used spinach and then celeriac greens instead of parsley, and no Worcestershire sauce. I also added some thyme instead of basil. I added some finely minced mushrooms as well.
I put the meatballs in chicken soup with lots of vegetables and it is great! Thank you for the recipe.
You’re welcome, Jon! I’m glad you have been able to modify the recipe some to your liking! – Meggan
These are a hit at my house! I’ve made these several times, even doubling the recipe because they just don’t last. My 5-yr old devours them! Thanks so much for such an easy and delicious recipe!!
Hi Genevieve! I’m so glad you like the recipe! -Meggan
I accidentally froze the raw meatballs (I thought you were supposed to freeze them BEFORE cooking them, not the other way around). Can I still cook them successfully if they are frozen raw? Or did I just ruin the entire batch?
Hi Shane! You absolutely can cook them from frozen, please don’t worry. There’s no need to thaw them. Place them on a baking sheet, brush with oil, cover with foil, and bake in a 300-degree oven for 20-25 minutes, or until thoroughly cooked. (You’ll want them to reach 165 degrees in the middle). Hope you love them! – Meggan
I made these this evening but cut the recipe in half, and instead of fresh parsley I used two table spoons of dry. I also added a half cup of fresh white mushrooms diced into small pieces. I baked as directed. I then made a sauce using 2 pk,s of turkey gravy. first I made the gravy as directed and added 1 can cream of celery, 1 can cream of mushroom. Then I sauteed 1 cup of the fresh mushrooms sliced up in 3 tablespoons of butter then added them to the sauce along with 1 tsp. parsley, 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp garlic powder and salt and pepper to taste. I added the meatballs (exactly 24) into the sauce and simmered for 15 min. I made homemade egg noodles…or whatever you like some people might prefer rice. My family LOVED it….No left overs!
Leanne, your variation sounds so amazing! I’m glad you liked them! Sorry there were no leftovers 😉 -Meggan