Turkey Meatball Recipe

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.

Turkey meatballs in a white bowl.

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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.

Turkey meatball ingredients in a bowl.

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.

Two images of turkey meatballs on baking racks.

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.

Turkey meatballs in a white bowl.

How do you freeze and reheat the meatballs?

  1. Scoop, cook, cool, and line the meatballs in a single layer on a baking sheet.
  2. Place in the freezer for 1 hour, or until solid.
  3. 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 meatballs on a silver platter.

Turkey meatballs in a white serving bowl.

Turkey Meatball Recipe

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. 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!
4.99 from 78 votes
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 7 servings
Calories: 283kcal
Author: Meggan Hill

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.

Video

Notes

Adapted from my Crockpot Meatballs recipe.

Nutrition

Calories: 283kcal
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  1. Gina Rodgers

    very yum! love how light they are using panko crumbs :)5 stars

    1. Meggan

      Hi Gina, I’m glad you loved them! :) – Meggan

  2. RB

    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!5 stars

  3. Barb

    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.5 stars

  4. Francine

    They’re delicious and the texture is amazing!5 stars

  5. Lisa Kucera

    Freeze before or after cooking?

  6. Vivi

    Amazing!!!!5 stars

  7. Kitchen Kate

    Turned out great. I didn’t have a metal rack but they cooked nicely on the foil lined pan.5 stars

  8. Melissa

    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 again5 stars

  9. Dee

    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 :)

    1. Meggan

      Hi Dee! This should work fine, just make sure that you spray with cooking spray first! :) -Meggan

  10. Chuck

    I used a big cast iron skillet and it put a great crust on a great meatball.
    Thanks for the recipe.
    Chuck5 stars

  11. Andrea

    These were great. I did modify just a bit. I added ½ lb Italian pork sausage to the mix for a bit more fat and flavor. I also grated rather than minced the onion so it would blend a little better. My husband doesn’t like garlic(gasp!) so I omitted that.
    Cooked on the bbq and then served over spiralized zucchini, chunked tomatoes and feta with a light vinaigrette. Really good- will be in the regular rotation!5 stars

  12. Lainie

    This was really good! Can I use regular ground turkey instead of lean?5 stars

    1. Hi Lainie, yes! Personally I have only seen 2 kinds of ground turkey, the 93% and the 99%. The 99% is the “ground turkey breast” which is fat free and very dry. Not recommended. If you can find ground turkey other than those two, and if it has a higher percentage of fat, it’s only going to improve the meatballs. Thanks! :) -Meggan

  13. karin vagiste

    Could I not reheat them in the microwave??

    1. meggan

      Hi Karin – YES you absolutely can. I’m so sorry the post doesn’t say that. Obviously you can reheat them in the microwave. Microwaves tend to vary a lot so I don’t know what it would be exactly. But if you’re talking about one, I’d do 30 seconds. If you’re talking about 5, I’d probably do 1:30. But obviously see how it goes! And you can do at 50% power if you’re not sure. Thank you! I’ll fix this post up with that info. -Meggan

  14. Diane

    Made these last month and fell in love with them. Now going to make 3 pounds worth so I have plenty for the freezer. Excellent recipe!!!!!5 stars

  15. Andreina

    The best turkey meatballs recipe ever!! Tasty, healthy, easy, great!
    I only got 39!! Will keep on trying with size!5 stars

  16. Andreina

    This is the second time I make this recipe. Absolutely love it! Its the best turkey meatball recipe I’ve tried!! Taste is amazing. Great ingredients and easy to make5 stars

  17. Sunny Morrigan

    This recipe has become a staple In my house. Minimal prep and cook time. Delicious and easy.5 stars

    1. meggan

      That’s so great Sunny! Thanks for your comment. :) -Meggan

  18. Jay

    This recipe, just based off ingredients, is the first to get me to try turkey and, as a result, absolutely love it. This is one great recipe. will definitely make again! Thank-you!5 stars

  19. Diane

    so good!!! Will totally make again. Very good!!!5 stars

  20. Chris

    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.5 stars

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