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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.
These turned out great! I halved the recipe because I only had a pound of turkey thawed. I forgot to add the salt and pepper to the mix so drizzled pepper on the meatballs in the toaster oven. I didn’t miss the salt. I usually just let people add their own if they want it anyway. For dinner tonight I had them with some steamed broccoli and dipped them in some in Soyaki sauce. My husband liked them too. I can’t wait to heat some up tomorrow. You can do so much with them! Great protein kick with some veggies makes a well balanced meal. Will make again and freeze some. Thank you!
You’re welcome, Ann-Marie! I’m glad you both loved them! – Meggan
There is no salt and pepper in the ingredients list, but there is salt and pepper in the instructions, which I didn’t read carefully! So my meatballs were underseasoned and I plan to serve them drenched with marinara.
Hi Nora, thanks for writing. I double checked the recipe and salt and freshly ground black pepper is listed in the ingredients and in step 1 it lists to add 1 teaspoon salt and ½ teaspoon pepper. I’m sorry you missed that information. I hope you’re able to adjust the flavor with your marinara. Take care and sorry again! – Meggan
Loved these! Followed the recipe 100% and came out great. Definitely recommend!
Thank you, Kelley! I’m so glad you loved them! – Meggan
Look forward to trying this! Is it possible to leave out the crumbs/oats for less carbs? Thank you.
Hi J, I haven’t tried omitting them entirely. I have tested it with ground pork rinds as an alternative to the panko and oats and it worked out well. I hope this helps! – Meggan
Such a simple recipe and they came out GREAT! Thanks for sharing. Will definitely make them again.
You’re welcome, Eric! I’m glad you enjoyed them! – Meggan
These came out real good moist and very tasty. The
only issue the mixture was sticky not sure of this is
normal, other than that will definitely make them again.
Hi Stan, I’m so glad you enjoyed them! The mixture can get sticky as it is worked and comes up to room temperature. I like to put a little water on my hands when this happens to help the meatballs form easier. I hope this tip helps! – Meggan
The recipe halved actually made 36 one inch meatballs. I used a one inch scooper.
Made this with all the exact ingredients..but I did add fresh grated parm. I’ve never made a meatball without parm. Delicious recipe…will make again. Thnx
You’re welcome, D! Parm sounds like a delicious addition! – Meggan
Can you cook them directly in tomato sauce? That’s how I usually make my beef meatballs.
Hi Joanne, yes. I prefer brown them first, then gently cook them in the sauce, but I don’t see why you can’t. I hope you love them! – Meggan
These meatballs are so easy to make and are delicious and really tender and moist.
I freeze them and then pour a can of mushroom soup and some white wine over them and bake in a casserole dish for 30-45 min. At 350. Nice served over buttered noodles.
So quick and easy to make ahead.
That sounds delicious, Dianne! Thanks for sharing, I’ll have to try it! – Meggan
Love your idea, going to have to try!