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.

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!

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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.

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 160 degrees on an instant read thermometer. The carry-over cooking will bring it up to the required 165 degrees.

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 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!

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 60 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. Lee

    This was very flavorful! We made this with Alfredo and it was amazing! Everyone loved it!!5 stars

  2. Jalene Szuba

    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

  3. Sierra D.

    Loved these, made them with green onions as that what is what on hand, moist and was really good!5 stars

  4. Caroline

    Delicious! I added a small zucchini, shredded to recipe.5 stars

  5. Mary

    I made this recipe exactly and it turned out great.5 stars

    1. Geeta

      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

  6. Dane

    I was wondering roughly how many meatballs this makes?

    1. Meggan

      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

  7. L Moriarity

    Omitted the olive oil and added parmesan cheese for a little added flavor. Very tasty!5 stars

  8. Shavon

    This tasted delicious! I baked them and they came out great.5 stars

  9. Veronica

    I made this a little too early, can I keep it in the crockpot until serving time?

  10. Jessica

    So tender and delicious! I omitted the olive oil and put teriyaki sauce on them and baked. So delicious!!!!5 stars

  11. Maggie

    I cooked these for 25 minutes at 400° and they would not Brown except on the bottom?

    1. Mirah

      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.

  12. Noemi

    Delicious result! I will stick to this recipe. Thanks.5 stars

  13. Cathy Collett

    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

  14. Loretta

    Can you used leftover turkey to make these?

    1. sunny smiles

      yes use a meat grinder

    2. meggan

      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

  15. Brian De

    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

  16. Tanya

    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

  17. Christine

    Love this recipe! I was a little nervous about the spice measurements, but they were perfect!5 stars

    1. Meggan

      So happy to hear Christine! -Meggan

  18. Sylvia

    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

  19. Jessica

    I make these all the time. We love them! Questuon though. How long do they last as leftovers? Three days? TIA!5 stars

    1. meggan

      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

  20. Terri Anderson

    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

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