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
Ingredients
- 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
Instructions
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.
Love your Turkey meatball!!! My mini family is a bit mix Iam from the Dominican Republic and my life-partner is Peruvian , our two boys are US born. But like to always try new recipes of different native countries… Thank you for teaching new ways to cook such great recipes !!!
Such a good recipe, loved everything about it.I used 1lb of turkey ground meat, and just did the ingredients in half and it still came out perfect ☺️
I just did the same thing last night for my meatball recipe, and used 1lb of ground turkey and I substituted worcestershire sauce with liquid smoke and it was very good!
Ive been looking for a good turkey meatball recipe. Many of the beef ones I have seen suggest mixing in some shredded parmesan cheese to the mixture. Would this work with this turkey recipe?
Hi Claire, I don’t see why not! Sounds delicious. – Meggan
There’s another recipe I’ve been using for years. I’ve been looking for another one. I am SO glad I found this. The turkey meatballs were fantastic. We loved them. This will be our recipe moving forward. Thank you so much!
I mean I should have read through the instructions before just adding the ingredients list to the bowl, mixing and making the turkey meatballs, but I ended up forgetting the salt and pepper as a result and they taste kinda bland, nothing that hot sauce can’t fix though. Looking forward to making them again WITH the appropriate seasoning.
I made these last night only one thing I added was seasoned salt. The recipe came out perfect! The meatballs were moist and flavorful. This is my new go to recipe for turkey meatballs. That’s for sharing!!
Such a great recipe. I didn’t have eggs and it still turned out amazing. I made a sauce with Sauvignon Blanc to deglaze the pan; cooked it up and added pasta… oh my word, yummy!! Best turkey meatball recipe.
This recipe is amazing!! I’ve been going back to it repeatedly for over a year now, they always turn out excellent!
Tried this last night, and it was absolutley delicious! Moist, flavorful, lean and healthy!!!
My family said it was the best meal I made in a while, and I am a pretty cood cook. I didnt’ have Worcestershire sauce so I substituted it with amino acids, and it was absolutley delicious.
Thanks for this! Its fast and easy and I now have a new family favorite!
Hi Victoria, thank you! Liquid aminos always tastes SO GOOD with ground turkey, I love it, it makes perfect sense that it worked for you here. Thank you for your comment! -Meggan
I made these today and they were so easy! I use 99 percent lean turkey so I added 2 Tbls of light olive oil to the mix so they wouldnt be dry! Perfect! Thank you!
very yum! love how light they are using panko crumbs :)
Hi Gina, I’m glad you loved them! :) – Meggan
Seasoning is spot on! Baked on foil lined cookie sheet. Used red onions and rolled oats because that’s what I had on-hand, but followed recipe verbatim otherwise. So flavorful!
Really delicious. I didn’t have Pablo so I used day old rice, delicious. My only recommendation would be a bit more salt, but other than that I’m a fan favorite!
Next time we are going to add feta cheese and make sliders, yum.
They’re delicious and the texture is amazing!
Freeze before or after cooking?
Amazing!!!!
Turned out great. I didn’t have a metal rack but they cooked nicely on the foil lined pan.
Great recipe! Very flavorful! My Whole family loved it- even kids. I served it with mashed potatoes and asparagus, but think it would also be great in a sandwich, pasta, etc.
I only had 1 lb of turkey, so cut it all in half, and it made 16 Golf ball sized meatballs. I cooked them on parchment paper in the toaster oven, but I think cast iron would give a nicer crisp if I wanted to use my big oven. I also grilled the onions before adding them so they wouldn’t be so crunchy for my kids and they didn’t notice them, but I still got the flavor! Finally, I used fresh herbs from the garden so doubled the amount.
Will definitely make again
If I don’t have a wire rack, will simply cooking them on a foil covered baking sheet work? They look delicious, can’t wait to try :)
Hi Dee! This should work fine, just make sure that you spray with cooking spray first! :) -Meggan
I used a big cast iron skillet and it put a great crust on a great meatball.
Thanks for the recipe.
Chuck