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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.
- Baking sheet (I love Nordic Ware!)
- Mixing bowl (I recommend using these nesting bowls from Amazon)
- 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 ½ 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 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.
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
These were very good! I used 99% lean and they still tasted fantastic. Thanks for the recipe.
You’re welcome, Bob! Thank you for the lovely comment, I’m glad you loved them! – Meggan
Oh my gosh! This recipe is SO good! Normally when I follow recipes, the next time I make it I have change the measurements, but this was perfect! My only question is: how long should/can they stay refrigerated for before they are no longer good? (Assuming no more than a week)
Hi Britt, thank you so much! I’m glad you loved them! They are good for 3 to 4 days in the refrigerator. Take care! – Meggan
I added parm cheese, had no parsley so I put in a little sage, onion powder, garlic powder instead regular garlic as I didn’t have any and it turned out awesome!! I have similar recipe Ive been using but couldn’t find it, I realized yours was pretty close and then added what I remembered I had on the other recipe. Its a great recipe and am thankful I found yours so I could tweak it and re write my original!!
You’re welcome, Maureen! I’m glad you found this recipe to be flexible! – Meggan
Super good recipe. Made turkey burgers instead of meatballs, fried in avocado oil, layered with a couple pieces of bacon, lettuce and tomato on a toasted burger bun YUM 😋👍
That sounds absolutely delicious! – Meggan
I made the turkey meatballs with a salad and fresh baked bread for Sunday dinner. They were delicious 😋. I will be making them again. They are so much fresher and better tasting than the frozen brands in the store.
I’m so glad you loved them, Linda! Sounds like it was a lovely Sunday dinner! – Meggan
This recipe is 5 star excellent.. So tasty, they are delicious with pasta sauces, mushroom sauce, in wraps. Have made this my go to meatball recipe.
Thank you so much, Terri! I’m glad you love them! – Meggan
Absolutely DELicious Meatballs! Moist and super flavorful! One can not tell they are made from turkey! I paired them with Trader Joe’s spaghetti sauce and it was a great meal!
Thank you so much for your comment, Julia! I’m so glad you loved them! – Meggan
This recipe is excellent!
I have made them numerous times with no substitutions. After browning the meatballs in the oven I finish cooking them in my tomato sauce, so delicious.
Thank you so much for your comment, Lucy! I’m so glad you love them! – Meggan
Yummy, moist & crust on outside! DELICIOUS!!! I added in shredded Parmasean cheese & extra garlic!
So glad you loved them, Heidi! Take care! – Meggan
Great, very tasty & moist. Added 4oz block feta crumbled, very good. Made about 55 this way.
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