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 160 degrees on an instant read thermometer. The carry-over cooking will bring it up to the required 165 degrees.
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 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.
Turkey Meatball Recipe
- 2 pounds ground turkey 93% lean
- 1 cup bread crumbs or panko or rolled oats
- 2/3 cup onion minced
- 1/2 cup fresh parsley minced
- 2 large eggs
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1/4 cup olive oil
To make the meatballs:
- In a large bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and 1/2 teaspoon 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 155 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 155 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.
so good!!! Will totally make again. Very good!!!
I made these meatballs for the first time a few days ago. I was making meatball sandwiches for dinner. They were delicious and quick and easy to make. The only change I made was I used dry minced onion instead of fresh. The seasoning gave them good flavor. I froze the leftover meatballs. Sometimes when I make pasta for dinner I have left over pasta but no meatballs or sausage. I usually pack the leftover pasta for work lunches. I can now add two or three turkey meatballs to the leftover pasta for a work lunch.
I’ve made these about 10 times. Just love them!
Meggan, these were delicious. The whole family enjoyed them. They came together super quick and were the perfect weeknight meal with marinara for dipping. Even my 3 year old ask for seconds!
turkey meatballs baked
Omg! best meatball ever. Very flavorful filling just awesome
These were OUTSTANDING!!! I made them with gnocchi and a mushroom marsala sauce.
These were excellent. I did add 1 Tblsp of 2% milk and some hot sauce. They were very very tasty. I reheated I a classic marinara. Delish. Will make again family loved them. Thank you!
I made the meatballs and they were great. But wondering if you can use the same recipe and make a meatloaf out of it instead of meatballs?
excellent
Hi Kelly, glad you liked the meatballs! I don’t know for sure about the meatloaf. Probably? I can’t think of why not? I just haven’t tried it. I’ll test it when I get a chance. I also have another turkey meatloaf on my site if you want something tested: https://www.culinaryhill.com/turkey-meatloaf/
Thanks! -Meggan
Ok call me crazy but I used half ground turkey and half ground sausage. I also added fresh grated Parmesan cheese, and 2 tbl spoons of Greek yogurt But wow moist and delicious; I’ll never use ground beef again.
Moist and flavourful. We loved them! I substituted dry parsley, and since my husband has celiac disease I used gluten free bread crumbs and omitted the Worcestershire sauce. Ground turkey is a staple for us and this is my new “go to” recipe for meatballs.
How much dried parsley did you use
Hi Kelly, I’m not Mary Ellen but the normal conversion is, 1 tbsp dried = 1/4 cup fresh parsley. So it would be 2 tablespoons dried if you wanted to use the equivalent. But I haven’t made these with dried so I don’t know what she used. Hopefully Mary Ellen replies. Thanks. -Meggan
I have generally disliked ground turkey, which we treated like ground beef, using it mainly with Hamburger Helper, but this recipe worked well for my wife and me. I substituted dry parsley for fresh, and soy sauce for Worcestershire sauce, and also cooked it for 25 minutes instead of 15-20.
This was very flavorful! We made this with Alfredo and it was amazing! Everyone loved it!!
Made this last night and used gluten free matzo meal since I didn’t have bread crumbs on hand. Soo good! I served it with zoodles and the stroganoff sauce from #theroastedroot
Loved these, made them with green onions as that what is what on hand, moist and was really good!
Delicious! I added a small zucchini, shredded to recipe.
I made this recipe exactly and it turned out great.
Delicious, thank you so much for this recipe. My husband loves this!As per some reviews, I also added parmesean, definitely a keeper!
I was wondering roughly how many meatballs this makes?
Hi Dane, this recipe should make about 48 1-inch meatballs. Of course, it all depends how big or small you make them. If you want to hit 48 exactly, I would recommend dividing the turkey mixture into 4 clumps that are roughly the same size. From there, make sure you get 12 balls out off each of those clumps. Hope you like them! -Meggan
Omitted the olive oil and added parmesan cheese for a little added flavor. Very tasty!
This tasted delicious! I baked them and they came out great.