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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.
This is a great recipe!
Thanks, Tina! So glad you enjoyed them! – Meggan
These are great! For flavoring, I have learned 1tsp of salt and half tsp of pepper per lb of meat is a perfect ratio no matter what the protein is. You’re welcome!
Good recipe for ground turkey including ingredients I had. Soaked the meatballs in marinara sauce and served them with spaghetti, the sauce making the meatballs more moist.
Thanks, Adrienne! Take care! – Meggan
I decided to make the recipe with exactly 1/2 the ingredients and it came out perfect. I decided to make it as meatball parm and it was a big success. Thank you
You’re welcome, Debra! Sounds delicious! – Meggan
I can’t eat red meat so always looking for good turkey recipes. These are delicious and easy to make! I baked in the oven and ate with a greek salad one day, the next I made spaghetti and warmed the meatballs up in the sauce. Thanks Meggan! Will definitely be making these over and over again.
You’re so welcome, Lindsay! I’m really happy you enjoyed them! – Meggan
Thank you so much for this recipe! It is flavorful and worked will in the meatball soup we were making.
The instructions are clear and the meatball come out great!
You’re welcome, Amy! Take care! – Meggan
Hi Heather, sorry about that. Next time you can season the meat mixture and cook a small amount of it off in a sauce pan with oil to taste the seasoning and adjust to your preference. Hope this helps. Take care and thanks for your feedback. – Meggan
My family really enjoyed these meatballs!! Made 1.5 times the recipe and was able to freeze some for another meaI! I think I under-salted them a bit as there was no amount listed, but next time I’ll just add more! Thanks for sharing the recipe with us!! I think these would good as turkey burgers too! 🙂
Hi Eveline! I’m so happy everyone enjoyed them! When I’m making big batches, I like to fry a little patty of the mixture to taste the seasonings and adjust them if needed. Hope this tip helps! – Meggan
My family really enjoyed these meatballs! Thanks for sharing the recipe!!!
I just made your meatball recipe. I really enjoyed it. Thank you so much for sharing.
You’re so welcome, Virginia! – Meggan