Turkey Meatballs

This post may contain affiliate links. For more information, please see our affiliate policy.

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.

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!


 

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.

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!

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.

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!

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.

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!

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 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.

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!

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
Turkey meatballs in a white serving bowl.

Turkey Meatballs

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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 7 servings (6-7 meatballs each)
Course Main Course
Cuisine American
Calories 306
5 from 1867 votes

Equipment

Ingredients 

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 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.

Recipe Video

Notes

Adapted from my Crockpot Meatballs recipe.

Nutrition

Serving: 1serving 7 servings (6-7 meatballs each)Calories: 306kcalCarbohydrates: 14gProtein: 35gFat: 12gSaturated Fat: 2gTrans Fat: 1gCholesterol: 124mgSodium: 220mgPotassium: 501mgFiber: 1gSugar: 2gVitamin A: 475IUVitamin C: 7mgCalcium: 58mgIron: 3mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

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.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Best turkey meatballs I’ve made!85% fat Perfect flavor, perfectly moist. And didn’t fall apart. Did add more of my own
    spices. . Didn’t measure!
    How do you warm them after frozen??

    1. Hi Jan, I’m so happy you loved them! To reheat them from frozen, 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. Take care! – Meggan

  2. I have made these 3 times. They are so good. I am amazed at how good they are. I use 85-15 Ground Turkey and put in the oven. Perfect.

  3. Made these tonight. Doubled the garlic and used an Italian seasoning blend. Also added about a cup of fresh grated parmesano reggiano. I forgot to brush the meatballs with oil, so I brushed them with oil for the final 5 minutes of baking with the convection fan on. No doubt they would’ve benefitted from being brushed with oil for the entire bake time. The meatballs were moist and delicious, but not quite as good as the 4 meatballs that I fried in a skillet (they didn’t fit on the baking sheet). Very nice recipe that will definitely prepare again (properly)!5 stars

    1. Hi Chef Stev, thank you so much for your comment! I’m sorry you missed that step, it’s happened to the best of us! I hope the next batch is even more delicious. Take care! – Meggan

    1. Hi Mary, yes. I would brown them first, then gently cook them in the sauce until they reach 165 degrees internally to make sure they hold together and are are properly cooked. I hope you love them! – Meggan

  4. First off, I love these turkey meatballs. That being said I did have to make 3 slight modifications to the recipe, due to pantry limitations. 1. I used dehydrated minced onion instead of fresh, 2. Used Italian Herb blend instead of just basil and oregano, 3. Used dried parsley instead of fresh.

    These came out delicious, held together perfectly, and are very versatile in their use. I’m just about to make another batch to freeze so I’ll have them on hand when needed; they are that good!

    1. I’m so happy you loved them, Ellen! I’m happy the recipe was versitile and able to work with what you had on hand! – Meggan

  5. Great recipe👏! Thank you for sharing 🙏. I cooked twice baked and my family and friends loved it👏My grand daughter said I wish I have 100 thumps to give thumps up😊5 stars

  6. This is my six-year old daughter’s favorite recipe. I make it most weeks. Baking makes it easy with a quick clean-up (tho I do miss a bit of the maillard reaction you get from frying – oh well). I add a cup of grated parm for some extra flavor and protein (and bc my Italian grandmothers would shake their heads if I didn’t). Make sure you watch for timing – these babies are softest and best when they’ve just reached temperature. So yummy!5 stars

  7. I made these this morning as part of my weekly food prep. So delicious. Each family member tasted them when I took them out of the oven. Everyone determined this recipe is a keeper! The only thing I changed was that I used grated onion in place of diced because that’s just my preference for meatballs. No change at all to the ingredients or measurements. Thanks for a great recipe. 👍👍5 stars

  8. Delicious; flavorful and healthy! These meatballs pair well with so many meals, from mediterranean bowls to a classic spaghetti with meatballs. Definitely give this recipe a try!5 stars

    1. I’m so happy you loved them, Justine! Thank you so much for your kind comments. Take care! – Meggan

  9. I’m excited to make this tonight!
    Meggan is there a non-red sauce, pasta recipe you recommend to go with it? Like a stroganoff or similar?
    Thanks.

    1. Hi Jayme, thank you for writing! The cream sauce for Stroganoff, especially served with egg noodles, would be delicious with these! Alfredo would be delicious as well. Hope you love them! – Meggan

  10. Simple and delicious. I love spaghetti and meatballs, but am trying to eat healthier. These turkey meatballs are moist and flavorful. Not dry and dull as some I’ve tried. I made the recipe exactly as written. I served these meatballs with my homemade spaghetti sauce and chick pea pasta for a healthier version of a family favorite.5 stars

  11. Delicious! First time making meatballs at all. Super easy, and literally amazing.

    I half the recipe when it’s not me and my kids and turns out just as perfect too!

  12. Made these meatballs tonight and they came out delicious! I used seasoned breadcrumbs instead of plain, since that’s all I had, and omitted the salt since seasoned breadcrumbs have salt. Everyone loved them!!5 stars

  13. Amazing recipe. I used oatmeal and one tea spoon of salt free Dash original salt free seasoning blend: I made it twice for my family and friends – The young and old loved it. Thank you

    1. Thank you, Salwa! It’s wonderful that you were able to make it your own, and it was loved by all in your circle. Thanks for trying out my recipe! Take care! – Meggan

    1. Very easy to make a nd quite tasty. I made these smaller as I used them as Canapes served in Chinese spoons. I put the hot meatball on top of a slice of French Brie and then topped with heated cranberry sauce.5 stars

  14. These were really good. Easy to make and had most of the ingredients I had on hand. I omitted the fresh parsley as I didn’t have any and didn’t think my family would want it in there anyways. I used Italian breadcrumbs (that is what I had) and made larger meatballs so I baked for 20-25 minutes. I was pleasantly suprised how delicious these were and so happy I stumbled upon this recipe!5 stars

    1. I’m so happy you loved them, Eileen! Thank you for taking the time to write. Take care! – Meggan

  15. This is my third time making this recipe (slightly modified, but still really good).
    I used spinach and then celeriac greens instead of parsley, and no Worcestershire sauce. I also added some thyme instead of basil. I added some finely minced mushrooms as well.
    I put the meatballs in chicken soup with lots of vegetables and it is great! Thank you for the recipe.5 stars

    1. You’re welcome, Jon! I’m glad you have been able to modify the recipe some to your liking! – Meggan

  16. These are a hit at my house! I’ve made these several times, even doubling the recipe because they just don’t last. My 5-yr old devours them! Thanks so much for such an easy and delicious recipe!!

  17. I accidentally froze the raw meatballs (I thought you were supposed to freeze them BEFORE cooking them, not the other way around). Can I still cook them successfully if they are frozen raw? Or did I just ruin the entire batch?

    1. Hi Shane! You absolutely can cook them from frozen, please don’t worry. There’s no need to thaw them. Place them on a baking sheet, brush with oil, cover with foil, and bake in a 300-degree oven for 20-25 minutes, or until thoroughly cooked. (You’ll want them to reach 165 degrees in the middle). Hope you love them! – Meggan

  18. I made these this evening but cut the recipe in half, and instead of fresh parsley I used two table spoons of dry. I also added a half cup of fresh white mushrooms diced into small pieces. I baked as directed. I then made a sauce using 2 pk,s of turkey gravy. first I made the gravy as directed and added 1 can cream of celery, 1 can cream of mushroom. Then I sauteed 1 cup of the fresh mushrooms sliced up in 3 tablespoons of butter then added them to the sauce along with 1 tsp. parsley, 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp garlic powder and salt and pepper to taste. I added the meatballs (exactly 24) into the sauce and simmered for 15 min. I made homemade egg noodles…or whatever you like some people might prefer rice. My family LOVED it….No left overs!

    1. Leanne, your variation sounds so amazing! I’m glad you liked them! Sorry there were no leftovers ;) -Meggan

  19. I haven’t made this recipe yet but I was wondering how the cooking time and temperature would change if I made the meatballs half the size?5 stars

    1. Hi Heather, I would cook them at the same temperature and start checking them about 8-10 minutes into their baking time. I hope you love them! – Meggan

  20. I can’t make enough of these! My sons devour them! Really delicious! After I put them in the oven I finish them in my sauce. Totally don’t miss the beef!5 stars

  21. These meatballs were amazing! So easy to make and the flavors were so good. No more bland turkey meatballs for us. Thanks!

  22. Just pulled these out of oven. I made exactly as recipe called for except my scoop was a larger size. These are delicious as is ! I’ll eat some some with sauce too but I wasn’t expecting this to be so good.5 stars

  23. Man here. Never a fan of turkey meatballs but eat them when my wife makes them so that the kids do and to be nice. These turkey meatballs though are delicious. Had seconds. By far the best turkey meatballs I ever had.5 stars

  24. Whats your thought on soaking the panko/breadcrumbs in milk before adding? Is that unnecessary in this recipe with the amount of eggs?

    1. Thanks for your question, Ross! I find it’s not necessary in this recipe, the egg keeps the meatballs tender. Other readers have added milk, and loved them, they didn’t report that the meatball fell apart, so if you wanted to add some to soak the bread crumbs, feel free! I hope you love this recipe. Take care! – Meggan

  25. This recipe is THE best meatball recipe I’ve ever used. 100/10. So flavorful and juicy! The only thing I did different was after I took them out of the oven I pan seared them for a couple mins on each side just to give some color before adding to my sauce. Keeping this recipe in my vault forever!5 stars

  26. Made these and they were delicious. I do not put salt in my foods. The only thing I add is our son’s hot sauce. This has enough flavor that it is not even missed. Printing out recipe so Thank you for sharing.5 stars

    1. You’re so welcome, Deborah! I’m so glad you loved them. Please write if you have any questions! – Meggan

  27. I made this today. I really liked it. Not only that, I have a suggestion.

    In your instructions, you should make it clear the oil is only required if you intend to fry the meatballs.5 stars

  28. Just made the meatballs…Thank you so much for sharing with us your recipe it was soooo good!!! All my meatballs disappeared in a second and I got so many compliments (of course I said it isn’t mine and I shared your recipe 😍)5 stars

    1. You’re so welcome, Ulia! Thank you for the lovely comment! I’m glad it was a hit. Take care! – Meggan

  29. These look great! I’m not a huge fan of Worcestershire sauce. Is there anything I can use as a substitute that won’t distort the taste?

    1. Hi Jaqueline, thank you for your question! I would recommend soy sauce, but other readers have used liquid smoke, liquid aminos, or have omitted it. Please write back after you make them! – Meggan

    1. Hi jenn, I prefer to freeze them after cooking and cooling. If you choose to freeze them uncooked, no need to thaw and place on a baking sheet, brush with oil, cover with foil, and bake in a 300-degree oven for 20-25 minutes, or until thoroughly cooked. (You’ll want them to reach 165 degrees in the middle). Hope you love them! – Meggan

    1. Hi Jamie, if you use oats, they can just be added as is. Other readers have commented that they threw them in the food processor first, so it’s really a personal preference. Please let me know if you have any more questions, I’m happy to help! – Meggan

    1. Hi Ari, sorry for the confusion. It’s in step 1 to combine the turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, and oregano with 1 teaspoon salt, and ½ teaspoon pepper. Sorry again! – Meggan

  30. I stumbled on this recipe *maybe two years ago and this is still my favorite simple but tasty meatball recipe, I’ve tried adding in the razzle dazzles like dill, capers, parmesan, etc.. but this is such an easy recipe for quick meal prep. ADJUSTMENTS: I like a nice browning on the outside and a moist bite so I pan fry it first in shallow olive oil, and let finish in a nice low-sodium chicken or beef broth (depending on how I feel) just to keep them nice and moist, before tossing it in the oven to ensure done all the way through. I also add a dash of red pepper flakes to give it a mini kick but the flavor is good without modification. Other than that I stay on par with the recipe!5 stars

  31. Second comment, just wanted to say that I also make this recipe into burgers which are also amazing, served with gherkins, lettuce, mayo and tomato relish. My family love them.5 stars

    1. Hi Pamela, you could serve them in a quick tomato sauce like this one: https://www.culinaryhill.com/quick-tomato-sauce-recipe/ and serve with pasta, substitute them for the beef and pork meatballs in Swedish meatballs: https://www.culinaryhill.com/swedish-meatball-gravy/. Also, you can use them instead of beef meatballs for Slow Cooker Meatloaf Meatballs and serve them with rice if you like or mashed potatoes. Here’s the link: https://www.culinaryhill.com/slow-cooker-meatloaf-meatballs/. I hope you love them! – Meggan

    1. Hi Mgv, thank you so much for your comment. I’m glad they are always a hit! Take care! – Meggan

  32. We freeze them uncooked and when ready to cook do we thaw prior to cooking or can we throw them straight into the oven? Thanks!

    1. Hi Meagan, no need to thaw them. To cook from frozen, place on a baking sheet, brush with oil, cover with foil, and bake in a 300-degree oven for 20-25 minutes, or until heated through (you’ll want them to reach 165 degrees in the middle). Hope you love them! – Meggan

  33. Made these on a whim last night and they turned out really good! I even brought some with me for lunch today. Super easy recipe, the only tweak I made was I used some seasoned salt, and italian seasoning. They were/are delicious, thank you!

    1. Hi Cecily, thank you so much for your comment! I’m so glad you loved them! – Meggan

    1. You’re welcome, Bob! Thank you for the lovely comment, I’m glad you loved them! – Meggan

  34. 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)5 stars

    1. 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

  35. 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!!

    1. You’re welcome, Maureen! I’m glad you found this recipe to be flexible! – Meggan

  36. 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 😋👍5 stars

  37. 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.5 stars

    1. I’m so glad you loved them, Linda! Sounds like it was a lovely Sunday dinner! – Meggan

  38. 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.5 stars

  39. 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!5 stars

  40. 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.5 stars

  41. These are very tasty turkey meatballs. Baking them leaves them crispy on the outside and moist on the inside. I made the meatballs a bit bigger, approx double the size than recommended in the recipe and baked for 40 mins. This yielded 28 meatballs.
    This recipe is part of my regular go-to source of lean protein.5 stars

    1. Thank you so much for the comment, Sml! I’m glad you love them! Take care! – Meggan

    1. Hi Carrie, yes! Some other readers have said they came out nicely when baked directly on the foil-lined baking sheet. Hope you enjoy them! – Meggan

  42. Please fix your nutrition info site so readers can determine fat, SODIUM, so other needed nutritional info essential to my health, as well, can be shared. I need to know the sodium per meatball and what this other thing is that is written over it is supposed to tell everyone. Be nice to know. Your recipes sound great!!!!! Thanks. SUSIE

    1. Hi Susid, thank you for your comment. The nutritional information is an estimation only, as it can vary based on the size of the meatballs that you make and what type/brand of ingredients used. I recommend using a nutritional tracking app that allows you to scan or enter each item used in the recipe. I also recommend using a digital scale when possible. I appreciate the time you took to share your concerns. I hope you try these meatballs and love them! – Meggan

  43. Absolutely loved this recipe! Seriously couldn’t get over how delicious these turkey meatballs were. On my way to the market now because I’m making them AGAIN! Thank you!

    1. Thank you so much for your comment, Claudia! I’m glad you love them! Happy cooking! – Meggan

  44. Love this recipe! We’ve made it at least 5 times and it’s great every time. We use leftovers for meat ball subs the next night!5 stars

  45. I don’t have fresh parsley and will halve this recipe. How much of dried parsley would you recommend for halving? Thank you!

    1. Hi Amanda, thanks for the question! I would use about 2 tablespoons of dried parsley to substitute for the 1/4 cup fresh for half the recipe. Hope this helps! – Meggan

  46. This is my second time making turkey meatballs. They are wonderful. I did however, add the olive oil right in the mixture. It seemed to be okay. Love your website. Very refreshing.

  47. Such an easy recipe and so delicious – I make a large batch and keep them in Foodsaver bags, individually portioned, to pop into soups or to have with spaghetti on a week night. I did not use the oil and they browned up beautifully in the oven. Thank you Meggan!!!5 stars

  48. I accidentally bought ground chicken. Would this recipe work just as well with chicken? I have made the turkey meatballs, many many times and love them!

    1. Hi Deanna, it’s for brushing on to the meatballs before you bake them. You could certainly skip that step if you want to, if you’re looking to avoid the oil. No problem! It just helps them brown and adds a little bit of crispiness. Thanks! -Meggan

  49. If using oats instead of bread crumbs, do you recommend blending them first or using them whole? Excited to try this recipe!!

    1. Hi Mariah, the oats can just be added as is. Other readers have commented that they threw them in the food processor first, so it’s really a personal preference. Take care! – Meggan

  50. Can I cook these in my San Marzano tomato sauce after browning? Perhaps 30-60 minutes? What do you recommend? Thank you!

    1. Hi Alicia, I don’t see why not. I would gently cook them in the sauce until they reach 165 degrees internally to make sure they hold together and are are properly cooked. Enjoy! – Meggan

  51. This is going in the regular rotation. The whole family loved these delicious meatballs. I wrapped them in Naan bread with tomatoes, lettuce, cucumbers and Tzaziki. Thanks so much!5 stars

  52. Just made these tonight and Omg they are absolutely amazing!!! They’re packed with flavor and it was so easy to make.. Definitely saved this and will make them again:)5 stars

  53. I am a lover of turkey and I am so excited to see this recipe, I have read your turkey meatballs recipe carefully, including all the preparation processes, thank you very much!

  54. Has anyone tried subbing half turkey for half lean ground beef? Did the recipe work out okay? We are more of beef people but I’d love to try making meatballs using half and half to make it a tad healthier. Just not sure if the recipe would work ok or not!

  55. Taste is great but I think I did not use enough panko when I scaled it up because the meatballs did not stay round. They formed to the wire rack with dents . Some even cooked around the wire and I had to break it to get it off. I also used 85% fat turkey. Could these two factors be the issues. . I have little monster balls because they have slits that make it look like a monster face. :). It was a good laugh. I’ll try again. Any suggestions?

    1. Hi Linda, at least you got a good laugh from them! I’m so sorry they didn’t hold together. It’s possible the mixture was worked too much in step 2, which would cause them to not hold their shape. I they were delicious and your next batch is a success! Take care! – Meggan

  56. Fantastic! I love these meatballs. I used gluten-free oats and sauces…very yummy with polenta and marinara sauce.5 stars

  57. I tried this recipe and my meatballs came out AMAZING!!! Crispy on the outside and juicy inside! This will be my go-to turkey meatball recipe from now on. I followed the recipe exactly using the bake-in-the-oven option. Thank you!5 stars

  58. Talk about timing, I just made turkey meatballs, actually polpetti, and they turned out wonderful. I would definitely like to go in this group, since I’ve been cooking for 55 years.

    1. Hi Paul, wow, 55 years, that’s wonderful! I’ve added you to our email list, and I hope you enjoy these recipes! Take care! – Meggan

    1. Hi Leisa, the oats can just be added as is. Other readers have commented that they threw them in the food processor first, so it’s really a personal preference. Take care! – Meggan

  59. Great recipe! Hubby loved it and we have leftovers! The flavor is such that it can be matched with many sides such as pasta, quinoa, rice, etc. Thank you!5 stars

  60. These were absolutely delicious!! Nice and moist. The recipe states it makes 48 meatballs. Followed the recipe exactly, measuring each meatball to 1 1/2 ounces and it actually makes 18. I’m assuming it’s a typo. Would definitely bake again.

    1. Hi Diane, thank you for the feedback! Glad you loved them! I’ll have to double-check, but it sounds like 1-inch meatballs weight less than 1.5 ounces. Hope you love these again and again! Take care! – Meggan

    2. Okay, so, which is it? You state they should be 1.5 ounce meatballs and you also say it will make 48 of them. Clearly, they both can’t be true. You then go on to say that 1 inch meatballs won’t weight that much. So…which is correct?

    3. Hi Well, thank you for your comment. The amount of meatballs each recipe makes varies depending on how well the ingredients are measured and the size of the onions used. I would recommend if you are making these and counting the nutritional amounts, please use a food scale, measure each ingredient, and use an online program to determine the nutrition facts of each meatball. I hope you try this recipe. Take care! – Meggan

  61. I adeded a cup of parmesan cheese because… You can never go wrong with cheese! These meatballs are fantastic. Trust me, I make lots of different meatballs and this recipe has now made it in my rotation.

    Congrats!

  62. A couple of suggestions, possibly mentioned by others: For a more even dispersal of the Worcestershire sauce, I lightly beat my eggs and the sauce together for better distribution. I too added parmesan cheese (t is part of the Cook’s Illustrated turkey burger recipe), and as the Honeysuckle White ground turkey I use comes in a weird 19.2 oz package, I supplemented it with 3 (12 oz.) their Turkey Italian Sausage (which weirdly comes on 20 oz packages of 5).5 stars

    1. Hi Rachel, it depends on how large you make the meatballs. 6 to 7 meatballs is usually where I come out with when I make them, between 42 and 49 total meatballs. If you divide how many meatballs you end up with by 7, that would be one serving. Hope this make sense and isn’t more confusing! – Meggan

  63. Yummy Meatballs, Meggan! Thanks for this delicious recipe! I took your advice and used disposable gloves since they they can be a little messy when shaping them. I’ll use this recipe when I make cocktail meatball appetizers!5 stars

  64. The flavor in these is outstanding! I’d like them to be a bit firmer or more dense; if I put my batch in a sauce, I think they would fall apart BUT the meat sauce would be great! They are delicate but delicious.5 stars

    1. Hi Mary, so glad you loved them! You can try cooking them, freezing them, and then dropping them into your sauce directly from frozen to reheat them. Take care and thank you! – Meggan

    1. Hi Katharine, they are cooked, then cooled, then frozen. When you are ready to use them from frozen, place on a baking sheet, cover with foil, and bake in a 300-degree oven for 20-25 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. Hope this helps! – Meggan

    1. Hi Jennifer, I’m glad you liked it. I hope you can adjust the recipe’s flavorings more to your liking. Take care! – Meggan

    1. Hi Lindsay, I haven’t tried substituting the bread crumbs with almond flour, sorry about that! I have tested it with ground pork rinds if you are looking for an alternative to the panko and oats. It worked out well. If I were to try it with flour, I would start with 2 to 4 tablespoons of almond flour. I don’t think a whole cup would be necessary. I hope this helps! – Meggan

  65. These were amaaaaaazing! I chose to do them fried, and then make a pan gravy afterwards. So, so tasty. This is going to be my go-to turkey meatball recipe from now on!5 stars

    1. Hi Natasha, the formed meatballs get brushed with the olive oil before baking, or used to fry them. Hope this helps! – Meggan

  66. The BEST turkey meatballs I’ve ever made..I made them with the rolled oats!!!! You won’t be disappointed!5 stars

  67. I am not a big reviewer but after making these meatballs 100th times I had an obligation to leave a comment :). We love these meatballs! I love how soft they turn out to be. My 15 month old can eat 2-3 of these easily which is a huge win for us (if you have a toddler you know what i mean). This is on our weekly menu. Thank you!5 stars

    1. Hi Ana – I absolutely do! I’m so happy you and your toddler love them! Thanks for taking the time to leave a comment! – Meggan

  68. Killer flavor. I’ve made these a few times now. I like fattier turkey – 85/15. The first time I made this recipe using 85/15, they leaked lots of fat while cooking. I just used 85/15 again and omitted the olive oil completely. They cooked perfectly without leaking.

  69. So simple and so juicy!! Way better than normal beef meatballs. These will now be a regular in our dinner rotation!5 stars

  70. These were fantastic! I have had terrible experience with ground turkey, but couldn’t resist picking some up at a real low price. I added 1/2 cup of Romano cheese, and I swear I couldn’t tell the difference from beef. More importantly, my horribly finicky sister said they were delicious. I will NEVER tell her they were turkey ;)5 stars

  71. Absolutely delicious!!!! I had all the ingredients on hand, very easy to make. I did subsititute minced onion for onion powder. The result was a crispy meatball. Thank you!!!5 stars

  72. Cooked this for my parents with zucchini noodles and tomato sauce as a healthier meal since my dad has health issues. I am not a regular reader of this site and just stumbled onto this recipe, but after how good these meatballs were, I will definitely look at more recipes on here. These were absolutely fantastic.5 stars

    1. Hi Travis, thanks! I’m so glad you all loved the meatballs. Hope you enjoy more recipes! – Meggan

  73. I usually don’t comment on recipes. However, these meatballs are delicious! A must try! So moist and healthy as takes very little time.5 stars

  74. my roommates and i LOVE this recipe!! as a college student who works out a lot this is a great way to get protein and make an easy meal. we like to make a huge batch and freeze them to reheat later in the toaster oven. i’m not a huge fan of onions so we use a cheese grater to make the pieces really fine, so that’s a good idea if you want to serve this to a picky eater. thanks for this amazing recipe!5 stars

    1. Hi Marie, I’m sorry I don’t know the exact weight but it’s 306kcal for 7 meatballs! Hope that helps. – Meggan

  75. so yummy and EASY. perfect for weeknight dins. definitely add parm to the mixture (not that i know what it’s like without it but cheese never hurts anything). the only turkey meatball recipe ya need (:5 stars

  76. Should these be thawed before reheating when taking out of the freezer? Or do you reheat them
    Straight from the freezer?

  77. Looking forward to making these! I have a question about the nutrition though. What is the serving size for the nutrition label that you provided? Are those the accurate numbers for all 48 meatballs?

    1. Hi Yvonne, one serving is 1/7th of the recipe, which is between 6 to 7 meatballs each, depending on how large or small they are made. The nutritional information comes from a database, and is for estimation purposes, as nutrition amounts vary based on the products you would use to make the meatballs. I hope this helps! – Meggan

  78. I only have 1.67lbs of ground turkey. I don’t know how to tweak the recipe to accommodate this ground turkey ratio. I will follow the recipe as is for 2lbs and will update on the flavor.

    1. You can multiply everything by .75 to get an approximation- so instead of 1 c breadcrumbs, you use 1/2 plus 1/4 cup (3/4c). You’d probably use 1 egg and add a dash of milk to help moisten the breadcrumbs

  79. I have made these a number of times and I absolutely love them. The first time or two I made them pretty much exactly like the recipe. After that I added parmesan which made them better to me. I have eaten them plain by themselves which is lovely, with just marinara sauce, and with marinara sauce and pasta. We’ve even made meatball subs with them heading in toasted roll and melted provolone cheese along with the marinara meatballs and they were delicious. All four ways are good but I really like them plain just as a snack when I get a little hungry. I even have a batch in the oven as we speak LOL !5 stars

  80. I made these meatballs and they were delicious. So I was thinking of using this recipe to make grilled turkey hamburgers. Has anyone tried this before?

  81. This is are the best meatballs I have ever made! Very moist and I broiled them after baking and dropped them in spaghetti sauce! SO good 😊5 stars

    1. Hi there! You can serve them however you like; with rice, pasta, as a meatball sub, or just plain, it’s totally up to you! Hope you enjoy. – Meggan

    1. Hi Suzanne, I’m pretty sure there is not soy in Worcestershire but I check the label to make sure you avoid that for your grandson’s allergy. – Meggan

    2. There is no soy in Worcestershire sauce. At least, not the Lea & Perrins brand. This recipe was very good!

  82. I was skeptical about turkey meatballs being moist especially with no cheese but these were amazing – the chopped onion really did the trick! Thank you!

  83. Hi! I made the recipe and put them directly in the freezer (never cooked) to cook throughout the week. What is your advice for cooking from frozen when the meat has not been cooked at all?

    1. Hi Lucy! To cook from frozen, place on a baking sheet, cover with foil, and bake in a 300-degree oven for 20-25 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. Hope this helps! – Meggan

    1. Hi Kate, I use an ice cream scoop to get the perfect shape and serving size. You can also try freezing them first. Hope this helps! – Meggan

  84. Thank you for the recipe. II used the oatmeal filler. didn’t have Worcestershire sauce so I left it out. My family like it in marinara sauce so I put in marinara sauce and added a little warer from boiled potatoes. Even the picky four year old liked it

  85. I am going to try this recipe tonight looks good. The nutrition information is that per serving of 6 or 7 meatballs?

  86. This is one of my favourite recipes. My husband and kids eat them as snacks and they hardly last a week 🥴
    I love freezing a few and using them as a quick and healthy protein for our 1.5 year old when I’m in a pinch. Occasionally I grate some aged Parmesan (about a 1/4 cup) in the mix and cut back on the salt. I typically bake them but have also used our air fryer and both work great. Such a wonderful, easy recipe. Thank you!5 stars

  87. Really easy and tasty! Also easy to adjust seasoning. I used Italian breadcrumbs and omitted the herbs/garlic. Still really delicious. The husband loves them!5 stars

  88. Ok so I have a gluten allergy, and an egg allergy so I subbed for Italian GF bread crumbs and flax egg. I also did the fry method then finished these off boiling in red sauce.

    AMAZING.

  89. Thank you so much for sharing this recipe. They taste soooooo good! Mine didn’t get brown in the oven so I finished them in the air fryer- 5 mins at 400 degrees. Perfection! Next time I will try in the air fryer for the full time. This will be my go-to recipe for Turkey now.

  90. Amazing recipe. SOOOOO delicious. It tastes kind of a chicken nuggety.

    I did a couple of changes though. I didn’t have an onion (but it would definitely be good with it). I mistakenly bought 1lb of ground chicken and 1lb ground turkey but it turned out really yummy,

    I made it in the oven and I left longer than the amount suggested. About 25 min, flip and 20 more mins. Not sure if my oven is working properly5 stars

  91. These were excellent! I halved the recipe as I only had 1 lb of turkey. Everything turned out perfectly. Thank you! I’ve got some in the freezer and some ready to use. It made about 24 smaller meatballs.5 stars

  92. These meatballs are Great!..very light, not dense at all…followed recipe, then into the sauce!!..will use this often..5 stars

  93. I’m about to make this recipe, and I have a question. I combed through the reviews looking for an answer to my question but couldn’t find it.. curious how these would do in an air fryer, what temp and how long to cook them for? I’m new to the air fryer world! Thanks so much!!5 stars

    1. Hi Jennifer, I haven’t tested these in the air fryer, but I’m adding it to my list to test. I think they would do well in the air fryer, possibly at 350 degrees for 8 minutes, checking and turning at 5 if they’ve started to brown, then cooking until they are 165 degrees in the middle. I haven’t tested it though, and I wouldn’t want to ruin your meatballs. I’ll follow back up once I’ve had a chance to test it out. – Meggan

    1. Hi Michelle, they’re per serving. Each serving is 6-7 meatballs. Hope you enjoy! – Meggan

    1. Hi Rose, a small ice cream scoop works great. If you want to get specific, each meatball should measure out to about 1.5 ounces. Hope this helps! – Meggan

  94. Thank you Meggan! These were very good, my best meatballs yet. I ended up making these with ground beef instead of turkey, only because instacart selected the wrong thing but they ended up great. Will make again for sure-with turkey next time. Happy and blessed New Year:)5 stars

  95. Using 2 lbs. of ground turkey, making 1 inch meatballs, this recipe made over 60 meatballs for me. I appreciate the various cooking methods provided. The meatballs were good.4 stars

  96. Great recipe! I would add more garlic and oregano next time. I omitted the minced onion. I used rigatoni as the pasta and the meatballs cooked for a bit in the tomato sauce.5 stars

  97. Made these yesterday, Christmas Eve. Rated 10/10 and some of the best meatballs we’ve ever had beef or not. Congratulations on a fabulous recipe. I made the mixture and refrigerated it overnight which made it easier to roll. Thank you!!!5 stars

  98. Omg I made turkey balls first with little variation by adding in your recipe ita was so owesome ,my husband and kids just dive in plate .thanks delicious recipe I add some finely chopped carrots and Celery in to it and tiny bit cumin powder turns up delicious 👍👍👍👍👍❤❤🥰❤🥰❤5 stars

  99. OMGosh! We don’t care for turkey, but we need to eat lower cholesterol food. These are AWESOME. I made a double batch and so happy I did. Thank You for this delicious recipe.

    1. Hi Rosalie, the serving size is set to 7 servings and it makes about 48 meatballs, so one serving would be about 6 or 7 meatballs. If you’d like less or more, you can adjust the serving size with the slider in the recipe card. Hope this helps! – Meggan

    1. Hi Christina, you cook them and then cool and freeze! There are more specific directions and reheating instructions under the “How do you freeze and reheat the meatballs?” section. Hope this helps! – Meggan

  100. These were great! I made half a batch, using 1 lb of ground turkey. It made 25 nice sized meatballs. Need to mince onions a bit finer next time! (This might be my second comment – sorry!)5 stars

  101. Such tasty meatballs! I baked mine in the oven and they were just right. Will mince the onion a little finer next time!5 stars

    1. Fry the onions (sweat them off) with the garlic first. Also you can test a little by frying the mixture for seasoning etc4 stars

  102. This is the best turkey meatball recipe I’ve tried! Perfect flavor and texture. I cooked mine in a big pan of sauce and they were so delicious!5 stars

    1. The meatballs on the baking sheet were baked in the oven! You can bake or fry this recipe though. – Meggan

  103. About to attempt this but have a question. I want to make larger sized meatballs, my kids like to be able to cut them up. I halved the recipe cuz I only had 1lb of turkey. Instead of 24 balls I made 16. We will see how it goes. But for future reference, any tips on baking/cooking time if the balls are 1/3 or 1/2 larger size than your recipe? I’m going to try cooking for a little longer on a lower temp.

    1. Hi Sarah, I usually just cook the meatballs for less time if they are larger, so it sounds like it would work if you wanted to cook them longer and at a lower temperature, but I haven’t tried it myself with larger meatballs. I hope your kids love them! – Meggan

    1. Hi Kara, place them 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. Hope this helps! – Meggan

  104. These are very tasty. I would definitely recommend substituting it for beef meatballs if your trying to stay away from red meat. I baked mine on wire rack and they were perfect.

  105. Excellent recipe. I made a few adjustments as I had Italian herb and basil herbs in paste form also used better than bullion roasted beef base and water instead of chicken stock.5 stars

  106. Sooooo good! This is the third time I’ve used this recipe. I added a few mushrooms as others suggested, came out perfect.
    Thanks for the recipe

  107. Getting ready to make these. I want to bake them but don’t have a wire tray to put them on so that they aren’t directing the baking sheet. Can I just put them directly on the the tray?

    1. Hi Alesia, yes! Some other readers have said they came out nicely when baked directly on the foil lined baking sheet. Hope you enjoy! – Meggan

    1. Hi Alisa, sounds like the mushrooms would be a great addition! I’m glad you enjoyed them! -Meggan

  108. These meatballs are delicious. I only bought a pound of ground turkey, so should I lessen up on breadcrumbs? I added like 3/4 a cup breadcrumbs and still tasted good.

    1. Hi Richard, yes! I would have used about 1/2 cup, but I’m glad they came out well! – Meggan

  109. Made these today with some butter garlic spaghetti and it tasted so refreshing and juicy!
    Unfortunately I had to make some substitutions with what I had in my pantry like instead of fresh parsley I used dried parsley. I didn’t have fried basil so I used dried thyme. And I didn’t have onions but red onions. Still delicious!! Thank you

  110. Hello everyone,
    I made this recipe for dinner last night. It was great! Thank you so much for posting it. I am always looking for new healthy recipes to add to my list of things to cook for my family and this one definitely hits the mark.

    Gary5 stars

  111. These meatballs are seriously amazing! They’re just as good as ones made with beef and pork sausage! Even my 1 year old couldn’t get enough of them! We left the eggs out since we have an allergy in our house. We didn’t try to substitute them and didn’t miss them at all. They still rolled just fine and stayed together great after the oven and after being added to the sauce. Thank you for this wonderful recipe! We can’t wait for the leftovers tomorrow!5 stars

    1. Thanks Leah, so glad to hear that they turned out well! Hope you enjoy the leftovers just as much! – Meggan

  112. Tried this recipe many times, the best turkey meatballs by far. Olive oil is a very important ingredient, don’t miss it!
    My family loves it!
    Thank you

  113. Poorly written recipe. The use 1/4 cup of oil was not clear until I read someone’s comments, while they were in the oven. I put them in the recipe which was distasteful to me but I was making them for my daughter and she read it first and asked if I would make them.

    1. Hi Patti, I’m sorry that the recipe may be written confusing way. The oil isn’t used “to make the meatballs section,” it is in either the “to bake the meatballs” or “to fry the meatballs” sections. If you are baking the meatballs, they get brushed with oil before going into the oven. – Meggan

  114. I just make the Tirkey meat balls so delicious thank you for share the recipe I love it ❤😀😋

  115. Thanks for the recipe! Can I please check if you need to do anything with the rolled outs before adding (e.g. grind them) or just add as is?

    1. Hi Amber, the oats can just be added as is. Others have commented and said they threw them in the food processor first, so it’s really personal preference. Hope this helps! -Meggan

    1. Hi Judy, the serving size and nutrition facts are based on 1/7th of this recipe, so about 7 meatballs. The amount of meatballs the recipe yields can vary a little depending on the size of the meatballs made. Hope this helps! -Meggan

  116. These were beautiful and delicious. I baked them and then threw them in some sauce with spaghettini. So yummy!5 stars

  117. Tried the turkey meatball recipe tonight with my spaghetti and it is absolutely delicious. I will use this recipe on my turkey burgers as well. Thanks for sharing!!!5 stars

  118. Found this recipe during the pandemic and it has been a staple at least once every two weeks. It’s soooo delish all by itself! But I also like to serve inside a cassava tortilla with peppers, onions, and avocados. So good! Love your recipes❣️5 stars

  119. These were amazing. I made meatball subs with them.. They have right amount of flavor. However, I did add 2 Tbsp of Italian seasoning to the 7 serving size recipe. My 14 year old took a couple left over meatballs out of the baggie and said ” oh my gosh mom these are even delicious cold, you have to make them again ” if it doesn’t become a weekly staple in our home it will be an every other week.
    Oh, I also sprayed the cookie sheet before placing the meatballs on and I sprayed them with canola oil cooking spray just before I baked them.5 stars

    1. Hi Shawna, that variation sounds delicious! So glad the whole family enjoyed. -Meggan

  120. These meatballs were delicious! I didn’t make any modifications to the recipe – was perfect as is. Paired it with GoGo Quinoa spaghetti, tomato sauce and topped with freshly grated parmesan. A winner!!!5 stars

  121. This recipe is great, turned out so yummy and had a lot left over so i’ve been eating turkey meatballs for dinner for a few days now! I found that cooking them around 15 minutes made them more moist, the batch I left in for 18-20 was a little bit dry. Overall great recipe and I enjoyed them with a side of broccoli and barbecue for dipping sauce. Yum!5 stars

    1. Hi Hailey, so glad you’ve enjoyed them! They sound great with barbecue sauce! -Meggan

  122. I made these for dinner tonight and all I can say is yum!! I divided the recipe in half and the result was delicious. They are so flavorful and not dry! Thank you!! :-)

  123. Hi! Is the 306 calories serving sized based on 7 meatballs? Just wanting to confirm the serving size portion 😊 excited to try these!

    1. Hi Amanda, it’s based on 1/7th of this recipe, so about 7 meatballs would be the closest estimate. The amount of meatballs the recipe yields can vary a little depending on the size of the meatballs made. I hope you enjoy them! – Meggan

  124. Great recipe!! Added grated Parmesan! The olive oil brushed on the meatballs before cooking made them nice and crispy. Yum!5 stars

    1. Hi Diana, yes. I recommend cooking them and then cooling them before placing in the freezer. They can be reheated in a 300 degree oven for 15 minutes. Enjoy – Meggan

  125. Used this recipeto make meatballs for meatball subs and they came out great. I didnt have fresh parsley so i used dry parsley and not nearly as much as the recipe called for, maybe 1/4 cup and i made the larger than the recipe suggested and adjusted the cooking time. Absolutely using this recipe again.5 stars

  126. I’ve been making random turkey meatballs for years and have never followed a recipe. This time I made them exactly as per the recipe and I was impressed with the taste and texture.5 stars

  127. Hi Meggan. Are the nutritional facts listed per serving or for the whole yield? And what is the serving size? Thanks.

    1. Hi Pam! I’m sorry about the confusion. The serving size for this recipe and the nutrition facts is 6 meatballs. Hope this helps! -Meggan

  128. Came out perfect. I am so thankful for this recipe. I was really afraid of having a dry turkey meatballs but these are delicious. Fry them in the pan, add a little bit of water after I brown them and they were perfect. If it wasn’t so hot I might have tried the oven.5 stars

  129. I’m admittedly not a great cook and appreciate this recipe. Turned out great and super easy! Thank you.5 stars

  130. Delicious recipe! I added more onions and garlic and some parmesan. Mixed up the bread crumbs a bit. Great flavor, easy to prepare. Thanks!5 stars

  131. Hello Megan,

    Your turkey meatball recipe looks tasty and I’m about to give it a whirl. One question: in the video, you brush something onto the meatballs after they’re formed and before they go into the oven or pan. What is that? And do yoh sprinkle something on top after brushing?

    Thank you!

    1. Hi Andy, they are brushed with 1/4 cup olive oil. After brushing them with olive oil, they can go straight into the oven, nothing is sprinkled on them in between. At the end of the video, they are sprinkled with some fresh chopped parsley. Thank you for taking the time to leave a question, I hope you enjoy them! – Meggan

  132. These were delicious. I halved the recipe. No bread crumbs so I used 3 slices of cracked pepper and roasted garlic French bread-toasted then crumbled. Served with vegan mushroom sauce. So tasty

  133. Absolutely delicious! I added about 1/4 cup of Parmesan cheese to the recipe. My cook time was a little longer, maybe extra 5 min. They were so tasty I just put a little bit of Mayo on some bread so the bread wasn’t dry and ate them in a sandwich. Definitely a keeper!5 stars

  134. Delicious and easy to make! I baked them for 25 minutes and they were tender, moist and flavourful! This recipe is a keeper! Thank you Meggan!5 stars

  135. These turkey meatballs are easy to make and full of flavor. They will be made often in our home. Thanks for sharing.

  136. Excellent meatballs, lighter version than beef and with great flavor. My husband was crazy over them , and he’s a meat and potato kinda guy, so that means a lot. It’s now my new meatball recipe!!..Lisa

  137. So simple, so delicious!! I’ve made it at least 5 times within 2 months for multiple occasions and it’s always a hit!
    I add some grated parmesan and it adds a little oomph that’s irresistible. A++++
    Thank you for Meggan!5 stars

  138. Turkey meatballs were tasty and moist. I made the recipe with 1 pound of meat, so halved it, except for the garlic. The use of olive oil brushed on kept them moist. great idea. It made ten meatballs.5 stars

  139. Love this recipe so much! Sometimes I add chopped celery to add some nice crunch/texture. Also have subbed in cabbage and red onion and that’s delicious too!

  140. These Turkey meatballs were amazing and actually fun to make! Great way to make meatballs and now the only way I’ll ever make them!! Ty!💜

  141. Loved these!!!! I put some in my homemade chicken broth with a little parmesan, mozzarella and chopped spinach and gave me my Italian Wedding Soup fix. I made just a few changes. I am not supposed to eat many eggs so I did 1 egg and 1 flax egg (1Tpsb flax meal + 3Tbsps hot water and let sit a few minutes). I took 1lb ground turkey and 1lb Publix (I am in FL) Greenwise Italian chicken sausages, removed the casings and mixed in. Finally, I used 1/2 cup panko bread crumbs and 1/2 cup coarsely ground oatmeal. I just put on a cookie sheet with parchment paper since I only had one wire rack, brushed with olive oil. AMAZING!5 stars

  142. These are absolutely amazing! I used fresh basil and cut the recipe in half for my wife and I. I’ll definitely be making these again and again!5 stars

  143. These were tasty. I used Chef Merito’s Seasoned Breadcrumbs & added them to a vegetable soup I made the day before. Completely changed the flavor for the better. Thank you.5 stars

  144. Love it!!! I cut your recipe in half as I only had one pound of turkey and used oats. So easy, and delish. I served them with Angel hair pasta with RAO’S, Caesar salad, Parmesan toasts triangles and they are gone!!! Grandboys say, “Thank you!”

  145. Made these meatballs the night before in prep for the Super Bowl. My husband snuck 1…which turned in to sneaking 4. He said they’re the best meatball he’s ever had! I love them too! The fresh parsley is really important! Definitely adding this to our dinner cycle.5 stars

  146. I’m not a review kind of girl but making an exception here. This is an amazing recipe. I serve these with fresh tzatziki sauce, perfect! And keeps well in fridge for a couple of days for leftovers.5 stars

  147. Made as recipe except used dried Italian seasoning for herbs(what I had) . Divided into burgers and had as turkey burgers,delicious! Topped with some blue cheese crumbles and franks hot sauce. Thank you for great recipe.5 stars

  148. SO EXCELLENT! I’ve tried a ton of turkey meatball recipes and these take the prize. I used rice flour instead of bread crumbs (give it good texture), and added shredded parmesan which also helps keep them moist. Thanks for recipe!5 stars

  149. This is a really great basic recipe! I added in a bit of grated Parmesan since turkey can be a bit on the bland side. Sometimes I’ll throw in half an avocado or some guacamole just to add in a healthy fat and some moisture. I usually skip the 1/4 cup olive oil and just spray my hands with cooking spray to shape or just spray the meatballs before baking…just enough to help brown. I also trade the parsley out for kale every now and then. I destem raw kale, pulse it in my food processor, and (voila) super food hidden in something my family eats. ;) I’m that mom, sigh. Thanks so much for the recipe!5 stars

  150. My family loves this recipe! It has become one of the favorites over the last year, thank you for sharing. In fact, it is so popular, that I use 3 lb of turkey and two large red onions, which add even more flavor. I opted for the oats from the start. I grind them the food processor first, after which I process the onions there and squeeze out the liquid. Finally, the parsley and garlic (sometimes fresh mint and basil too) also end up in the food processor. That way everything is much quicker to prep. I do have to get my hubby to help shaping the balls – we end up with two cookie sheets packed with them:)5 stars

  151. this was really easy midweek dinner. needed to use up some sauce, had ground turkey. just halved the recipe, basically. dried parsley instead of fresh because i didn’ t have any on hand, and added some grated pecorino romano cheese. i cooked the turkey meatballs which were a little larger than yours (per request) at 400 degrees f, for 35 minutes total at which time they registered 145 degrees F. they are yummy. thanks5 stars

  152. 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 !!!

  153. 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 ☺️5 stars

    1. 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!

  154. 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?

  155. 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!5 stars

  156. 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.

  157. 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!!

  158. 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.5 stars

  159. This recipe is amazing!! I’ve been going back to it repeatedly for over a year now, they always turn out excellent!

  160. 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!5 stars

    1. 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

  161. 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!5 stars

  162. 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

  163. 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

  164. 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

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

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

  167. 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

    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

    1. 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

  168. 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

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

  170. 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

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

  172. 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

  173. 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

  174. 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!5 stars

  175. 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!5 stars

  176. 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?

    1. 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

  177. 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.5 stars

  178. 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.5 stars

    1. 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

  179. 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 15-20.5 stars

  180. 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 #theroastedroot5 stars

    1. Delicious, thank you so much for this recipe. My husband loves this!As per some reviews, I also added parmesean, definitely a keeper!5 stars

    1. 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

    1. Try brushing a little bit of olive oil on the meatballs before you bake them. It will help brown the outsides all the way around.

  181. Was looking for a turkey meatball recipe I could make gluten free for family favorites like spaghetti sauce and soups. Have made this several times now and usually just freeze them, so they are on hand when I need them for recipes, or just to eat on their own. They are so much better than the store bought turkey meatballs!5 stars

    1. Hi Loretta, you could try. I don’t know how well it would hold together as a meatball. But if you feel like trying it, give it a shot! Sorry I can’t tell you for sure. Thanks – Meggan

  182. I am a young adult, and I look after my mother who suffers from Alzheimer. I cook often, and this recipe was awesome! I added chili flakes for spice and I boiled the meatball and then fried them over butter. My mom ate it all up! thanks!5 stars

  183. Yummo!I halved the entire recipe. Used 1 sliced of bread that I threw in my chopper then added 3 Tbsp milk. I browned the meatballs in olive oil then added them to my marinara and simmered away. Husband had no idea it was turkey.5 stars

  184. This is an excellent recipe. It will be my standard for turkey meatballs in the future. Because I was making spaghetti wand meatballs I left the onions and garlic out of the meatball and put them in the spaghetti sauce with green pepper. I tried to give it 5 starships.5 stars

    1. Hi Jessica, that’s great! Thank you! 4 days max. Like if you made them today, I would finish them up by the 4th day (Wednesday). I hope this helps. Thank you! Have a great Sunday! -Meggan

  185. These meatballs are delicious. I made them gluten free with gluten free plain bread crumbs. I omitted the garlic as I didn’t have any but added 1/4 cup grated Parmesan cheese. I used 4 tsp dried parsley instead of fresh without loosing any flavor. They are delicious and would highly recommend.5 stars

  186. Delicious, but I cut the meat and (Italian style) breadcrumbs in half but kept all spices/seasonings/flavorings the same. There’s still something missing, but delicious. First time making meatballs myself too! No more frozen for me!5 stars

  187. Made a batch for the first time tonight. Cut the recipe in half. Made 36 meatballs using a melon baller. Instead of brushing with olive oil before baking, I sprayed on the olive oil. Thank you for this great recipe and preparation notes.5 stars

  188. You list olive oil in the ingredients but don’t mention it when writing out what to combine. Is it a typo or is the olive oil only for a specific cooking method?

    1. Hi Sam, sorry that the recipe may be written confusing way. The oil isn’t used “to make the meatballs section,” it is in either the “to bake the meatballs” or “to fry the meatballs” sections. If you are baking the meatballs, they get brushed with oil before going into the oven. Hope this helps! -Meggan

  189. Great easy recipe! I made a few last night for dinner and froze the rest. Any recommendations on how to bake from frozen?5 stars

    1. Hi Emily! Here you go, sorry for the delay in my reply:
      Oven instructions: 1. Preheat oven to 350 degrees fahrenheit. 2. Place frozen meatballs in a single layer on a baking sheet (line the pan with foil for easy cleanup if you want). 3. Heat for 15-20 minutes or until hot. Microwave instructions (1000 watts): 1. Place 6 frozen meatballs on a microwave-safe dish. 2. Heat on high for 1 minute or until hot. 3. Remove and let stand for 1 minute. 4. For every 6 additional frozen meatballs add 1 minute of heat time, rotating meatballs every minute. Stovetop instructions: 1. Heat sauce or gravy in saucepan. 2. Add frozen meatballs. 3. Cover and heat on medium for approximately 25 minutes, stirring occasionally.

      I hope this helps! Thanks! -Meggan

  190. We made these and put them in the freezer in preparation to have our first baby (after tasting a few, of course!! they are awesome!!) How do you recommend reheating them after frozen?5 stars

    1. First home cooked meal of 2020 and it was a success! I loved this recipe so much! I used fresh basil since I had some handy but dried parsley since I was all out of fresh. So delicious! Thanks so much for this recipe!5 stars

  191. Made these tonight and they were delicious! Whole family had seconds (with two kids 9 and 6)! My husband even liked them! I had with spaghetti squash and kids and hubby had with pasta. I pan seared then put in the crockpot so we could have ready when we came home from a baseball game.5 stars

  192. I did these and accidentally did 1 lb ground Turkey and the same amounts of all the rest! Whoops :) still very good. Also I added 3 tablespoons of blue cheese and did them with Frank’s red hot! So good5 stars

    1. Hi Meghan! Wow, that variation sounds AWESOME! I’m so glad you liked them! :D -Meggan

  193. Calorie question, maybe my math is wrong?? 2lbs of turkey, making 48-1.5oz meat balls would take 4.5 lbs of turkey. Please help. Thank you!!

    1. Hi Amy, sorry for the delay in my response. I wanted to get this right for you, but couldn’t feel great about it unless I retested the recipe. I finally had a chance today. Sorry if this is too much information, but I wanted to be specific for you. Below, I copied the recipe, and I put my notes in parentheses.

      2 pounds ground turkey
      1 cup bread crumb, panko or oats (I used 1 cup of panko which weighed 2.33 ounces)
      2/3 cup onion minced (This weighed 3 ounces)
      1/2 cup fresh parsley minced (This weighed .7 ounces)
      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

      (I weighed everything when it was mixed, and it was 43 ounces. I made what I would consider very “standard sized” meatballs, and they weighed just over an ounce each. When all was said and done, I had 40 meatballs. So, I noticed our recipe card is a little off in saying that it will make 48 meatballs, which I am very sorry about. I will change that right away.)

      Does this answer your question? I hope so. Please let me know if you need more information, I will be more than happy to help!

    2. Thank you so much for helping me out!! Also your time, your meatballs rock! My family didn’t even realize they weren’t beef.5 stars

    3. Hi – This is a great recipe and well put. I will have to try to make these. Can you air fry these? New to this air frying technique.

    4. Hi Me, I hope you love these! I haven’t tested these in the air fryer, but I’m adding them to my list to test. I think they would do well in the air fryer, possibly at 350 degrees for 8 minutes, checking and turning at 5 if they’ve started to brown, then cooking until they are 165 degrees in the middle. I haven’t tested it though, and I wouldn’t want to ruin your meatballs. I’lll follow back up once I’ve had a chance to test it out. – Meggan

  194. The whole family loved them which is very rare.  For my son, I made them into a sub with some Parmesan and blended shredded cheese and the rest of us ate them with pasta.  They even tasted good without the sauce!5 stars

    1. How would you sauce them ? Beginner cook here and my family only eats things with sauce . I know pasta is one way but I was wonder if I was putting this with rice ?

    2. Hi Nicole! You could serve them in a quick tomato sauce like this one: https://www.culinaryhill.com/quick-tomato-sauce-recipe/ and serve with pasta, substitute them for the beef and pork meatballs in Swedish meatballs: https://www.culinaryhill.com/swedish-meatball-gravy/. Also, you can use them instead of beef meatballs for Slow Cooker Meatloaf Meatballs and serve them with rice if you like or mashed potatoes. Here’s the link: https://www.culinaryhill.com/slow-cooker-meatloaf-meatballs/. I hope this helps! – Meggan

  195. is there any preferred dipping sauce for this? I was thinking about trying a pizza sauce or marinara? what are your thoughts?

    1. Hi Michael, I made the recipe for just plain turkey meatballs in the hopes that you could use them with whatever sauce you made or bought. I do love them with marinara, or if you’re feeling crazy, Frank’s Red Hot is awesome on turkey meatballs (obviously depending on what you are doing with them; if I make them for meal prep, I do the hot sauce and add it in the moment). Also really great with alfredo sauce if that’s your thing. I hope this is helpful! If you need anything else, just let me know. -Meggan

    1. I am using three pounds of ground turkey would I need the tweak the ingredients measurements or no

    2. Hi Katie, yes, I would change the ingredient measurements for sure. I would increase like this:

      3 pounds ground turkey 93% lean
      1.5 cup bread crumbs or panko or rolled oats
      1 cup onion minced
      3/4 cup fresh parsley minced
      3 large eggs
      4 or 5 cloves garlic minced (4 if you like garlic, 5 if you LOVE garlic)
      1 tablespoon Worcestershire sauce
      3/4 teaspoon dried basil
      3/4 teaspoon dried oregano
      Salt and freshly ground black pepper
      1/4 cup olive oil (plus 1-2 tablespoons more if needed)

  196. Hi Har, I don’t see why not! I’ve never tested this but I’m sure it would work out just fine. If you do try it, come back and let me know how it goes. – Meggan