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




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 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.



Adapted from my Crockpot Meatballs recipe.


Serving: 1serving 7 servings (6-7 meatballs each) | Calories: 306kcal | Carbohydrates: 14g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 220mg | Potassium: 501mg | Fiber: 1g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 3mg