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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 was my very first time making meatballs. This recipe was amazing! The result was one of the most delicious meatballs my family ever had. I didn’t think I could outshine my wife with her meatball recipe but this one blew it away. So many compliments. The ingredients worked out perfect. The most moist, tasty meatballs ever!
I’m so glad you loved them, Dana! Thank you for writing! – Meggan
Great recipe.
I just bake for 13 min and broiler for 5 minutes.
I also add cayenne pepper for pinch of spice.
Thank you, Lora! – Meggan
These turkey meatballs tasted great! I like the flavor. When I first made them, they were surprisingly juicy. Rolling roughly 1-inch sized meatballs actually made way more than the recipe said. But consider that a good thing. The one thing is that the next day, these meatballs were really dry. Next time, I’ll soak the breadcrumbs in milk or add an extra egg or mayo to keep it juicy for longer.
I’m glad you loved them! I hope your next batch is great. – Meggan
One of go-to recipes!
Thank you, Rakesh! – Meggan
I added 1/2 cup of freshly grated parmesan (a must!). Made my own breadcrumbs (less processed). Sautéed onions, garlic and parsley in a little butter (to soften and bring out flavor). And added milk because the mixture looked dry. Meatballs came out delicious. Very flavorful. Next time I’ll increase milk to 1/4-1/2 cup. I like my meatballs soft and juicy. These were a little dense. Hope this helps someone. This is a great recipe as written. But these additions will take them to the next level.👌
Thanks for writing, A.L.! I appreciate you taking the time to share your additions! – Meggan
Do you freeze the meatballs raw or do you cook them first before freezing? Trying to make meal prepping easier, thank you!
Hi Allye, I prefer to cook them then freeze them so I can reheat or use them in a sauce. I hope you love them! – Meggan
Tender. Not dry. Delicious. Will be making them frequently.
Thanks, Pat! So glad you loved them! – meggan
Hi Meggan,
Thank you for this. My grandma and aunts used to make this all the time. It was a family favorite. My cousin sent me your recipe for it and I’m so happy!
I made the meatballs in your recipe. Unfortunately, about half of them fell apart. I have to make another batch tomorrow so i have enough. I’m not sure what i did wrong but i want to make sure I don’t do it again. Is there a way to tell if they won’t fall apart while sitting in the slow cooker? They baked fine. Could it just be going from the oven to the slow cooker? They seemed pretty sturdy when i was making the balls.
Also, I will make a batch with your turkey meatball recipe. I noticed though that the turkey recipe seems like Italian meatballs? There’s garlic and oregano, etc. Is there any reason I can’t use the same beef/pork recipe just using turkey?
Thank you. I’m very excited to have these for our Superbowl party
Hi Mary, I saw your note on the comment for Crockpot Meat balls. I’ll reply to you there. Thank you! – Meggan
Amazing! My red-meat eating boys LOVED these!
Do you have a recipe for turkey meatloaf?
I’m so glad, Evelyn! I do have a turkey meatloaf, here’s the link: https://cash-surge.live/turkey-meatloaf/%3C/a%3E. I hope you both love this, too! – Meggan
What are some different sauces that people use for these meatballs? Mostly like spaghetti or can you do them with a cream sauce and eat them over noodles or rice?
Hi Sally, readers have shared that they’ve served the meatballs with marinara sauce, Francese, Marsala, Tomato Sauces, cream sauces, as well as Swedish and barbecue sauces. They also taste great with an Asian-style glaze. I hope you love them! – Meggan