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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.
Great recipe👏! Thank you for sharing 🙏. I cooked twice baked and my family and friends loved it👏My grand daughter said I wish I have 100 thumps to give thumps up😊
This is my six-year old daughter’s favorite recipe. I make it most weeks. Baking makes it easy with a quick clean-up (tho I do miss a bit of the maillard reaction you get from frying – oh well). I add a cup of grated parm for some extra flavor and protein (and bc my Italian grandmothers would shake their heads if I didn’t). Make sure you watch for timing – these babies are softest and best when they’ve just reached temperature. So yummy!
So happy it’s her favorite, Cristin! Take care! – Meggan
Simple and delicious
Thank you for writing, Nancy. I’m glad you enjoyed them! Take care! – Meggan
I made these this morning as part of my weekly food prep. So delicious. Each family member tasted them when I took them out of the oven. Everyone determined this recipe is a keeper! The only thing I changed was that I used grated onion in place of diced because that’s just my preference for meatballs. No change at all to the ingredients or measurements. Thanks for a great recipe. 👍👍
I’m so happy they were a hit, Susan! You’re so welcome! – Meggan
Delicious; flavorful and healthy! These meatballs pair well with so many meals, from mediterranean bowls to a classic spaghetti with meatballs. Definitely give this recipe a try!
I’m so happy you loved them, Justine! Thank you so much for your kind comments. Take care! – Meggan
I’m excited to make this tonight!
Meggan is there a non-red sauce, pasta recipe you recommend to go with it? Like a stroganoff or similar?
Thanks.
Hi Jayme, thank you for writing! The cream sauce for Stroganoff, especially served with egg noodles, would be delicious with these! Alfredo would be delicious as well. Hope you love them! – Meggan
Simple and delicious. I love spaghetti and meatballs, but am trying to eat healthier. These turkey meatballs are moist and flavorful. Not dry and dull as some I’ve tried. I made the recipe exactly as written. I served these meatballs with my homemade spaghetti sauce and chick pea pasta for a healthier version of a family favorite.
Delicious! First time making meatballs at all. Super easy, and literally amazing.
I half the recipe when it’s not me and my kids and turns out just as perfect too!
I’m so happy you all love them, Alese! – Meggan
Trying these tomorrow! I’m putting in the crock pot with chili sauce and grape jelly. Think they’ll hold up
Ok?
Hi Karen, yes! I hope you love them. Take care! – Meggan
Delicious! Thank you 🙂
You’re welcome, Dior! I’m glad you enjoyed them! – Meggan