There’s something so comforting about these tender, flavorful baked turkey meatballs that just hit the spot every time. This Baked Turkey Meatballs Recipe brings together simple ingredients in a way that makes them juicy and perfectly seasoned without any fuss — trust me, you’ll want to make them again and again.
Jump to:
Why You'll Love This Recipe
This recipe is one of those kitchen staples that checks all the boxes — it’s quick, healthy, and downright delicious. I love sharing it because it’s approachable and yet so satisfying, with a crispy outside and soft inside that’s just perfect.
- Simple Ingredients: Uses everyday pantry items you probably already have, so you can whip it up any day of the week.
- Easy Prep: The method is straightforward, no skillet frying required — plus, baking keeps things lighter.
- Juicy & Tender: Breadcrumbs soaked in milk keep the turkey moist, making these meatballs anything but dry.
- Versatile Serving Options: Great on pasta, in subs, or just straight off the baking sheet with your favorite sides.
Ingredients & Why They Work
Every ingredient in this baked turkey meatballs recipe plays an important role. From the breadcrumbs soaking in milk to keep things tender, to the parmesan adding a subtle salty richness — it all works together in harmony. Here’s the scoop on each component:
- Breadcrumbs: Absorb the milk and help lock in moisture while providing structure without toughness.
- Milk: Soften the breadcrumbs, ensuring the meatballs stay tender and juicy.
- Ground turkey: Lean and healthy, it’s a great blank canvas for the flavors to shine.
- Shallot: Adds a mild onion flavor and sweet undertones without overpowering.
- Garlic: A little punch of warmth and depth, essential in good meatballs.
- Parmesan cheese: Brings savory umami notes and helps bind the meatballs.
- Oregano & onion powder: Classic seasonings that complement the turkey perfectly.
- Kosher salt & pepper/red pepper flakes: Essential for seasoning and a touch of heat if you like a little kick.
- Olive oil: Drizzling on top helps crisp the outside during baking for a lovely finish.
Make It Your Way
One of my favorite things about this Baked Turkey Meatballs Recipe is how easy they are to tweak. I often switch up the herbs or add different spices depending on what mood I’m in or what’s in my pantry.
- Variation: Sometimes, I toss in fresh chopped parsley or basil for a bright, fresh note — it really lightens up the meatballs and pairs wonderfully with a tomato sauce.
- Spicy Kick: Adding a teaspoon of smoked paprika or chili powder gives a smoky depth that’s super satisfying if you like more heat.
- Gluten-Free: I usually use gluten-free breadcrumbs and milk alternatives to keep these allergy-friendly without losing any texture.
Step-by-Step: How I Make Baked Turkey Meatballs Recipe
Step 1: Soak the Breadcrumbs and Prep Aromatics
Start by adding the breadcrumbs and milk to a large bowl and let it sit for about 5-7 minutes. This soaking step is key — it helps keep the meatballs juicy and tender. While the breadcrumbs soak, finely mince the shallot and garlic. I like to prep everything upfront so I’m not scrambling once the mix comes together.
Step 2: Mix the Meatball Ingredients Gently
Add your ground turkey, shallot, garlic, parmesan, oregano, onion powder, salt, and pepper to the soaked breadcrumbs. Use your hands or a sturdy spoon to gently combine until just mixed. Pro tip: don’t overwork the mixture — that’s the quickest way to end up with tough meatballs instead of tender little bites.
Step 3: Form and Arrange the Meatballs
Using a large cookie scoop or your hands, form the meat mixture into tight, evenly sized balls — about 16 to 18 meatballs. Wetting your hands with water helps keep the mixture from sticking. Place them on a greased or lined sheet pan, spacing them so they don’t touch.
Step 4: Bake to Perfection
Drizzle the meatballs with a little olive oil to encourage browning, then bake in a preheated oven at 425°F on the top rack for 13-15 minutes. I like to check with a meat thermometer — once they hit 160°F internally, you're good to go. The outsides will have a lovely golden color and the interiors stay juicy and delicious.
Top Tip
From my experience, a few simple tweaks make these baked turkey meatballs really stand out. I’ve learned that gentle mixing and soaking the breadcrumbs are non-negotiables if you want tender results.
- Don’t Overmix: Mix the ingredients just until combined to keep the texture light and tender.
- Use a Meat Thermometer: This helps ensure perfect doneness without guesswork — turkey needs to reach 160°F.
- Oil Drizzle: Drizzling olive oil on top before baking gives a golden crust that adds great texture.
- Wet Hands for Rolling: Wet your hands before shaping meatballs to keep the mixture from sticking and make even portions easier.
How to Serve Baked Turkey Meatballs Recipe
Garnishes
I love finishing these meatballs with a sprinkle of fresh parsley or basil. A touch of grated parmesan on top right before serving adds that extra hit of savory goodness. Sometimes, a drizzle of marinara or a dollop of your favorite sauce elevates them even more.
Side Dishes
These baked turkey meatballs partner beautifully with spaghetti or zoodles if you want a low-carb option. For a heartier meal, I’ll serve them alongside roasted veggies, a crisp salad, or creamy mashed potatoes. They also make a fantastic protein-packed topping over rice or quinoa.
Creative Ways to Present
For a casual get-together, I’ve served them on slider buns with melted mozzarella and basil leaves — super crowd-pleaser! Another fun way is to arrange meatballs on skewers with colorful veggies for an easy appetizer tray.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs keep well in an airtight container in the fridge for up to 4 days. I usually cool them completely before sealing to avoid condensation, which can make the outsides soggy.
Freezing
If I want to save some for a busy day, I freeze baked meatballs individually on a sheet pan first, then transfer them to a freezer bag. They last up to 3 months, and freezing this way keeps them from sticking together.
Reheating
To reheat, I pop frozen meatballs directly into the oven or air fryer at 400°F until heated through and the outside crisps up again. It’s the best way to enjoy them fresh-tasting and delicious.
Frequently Asked Questions:
Absolutely! This baked turkey meatballs recipe works well with ground chicken or beef, although cooking times and fat content may vary, so keep an eye on them to avoid dryness.
To keep the meatballs together, make sure to soak your breadcrumbs in milk and mix the ingredients gently without overworking. Also, packing the meatballs firmly while shaping helps them hold their shape during baking.
Yes! Simply swap regular breadcrumbs for gluten-free ones and use your preferred milk alternative if needed. The texture and flavor remain just as delicious.
Reheating in the oven or air fryer at 400°F until warmed through keeps the meatballs juicy on the inside and crisp on the outside. Microwaving tends to make them rubbery, so I avoid that if I can.
Final Thoughts
This Baked Turkey Meatballs Recipe has earned a permanent spot in my cooking rotation because it’s so reliable, tasty, and easy to make. Whether you’re feeding family or meal prepping for the week, these meatballs deliver that homemade comfort without the hassle. Give them a try — I’m confident they’ll become a favorite in your kitchen too!
Print
Baked Turkey Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Delicious and healthy baked turkey meatballs made with ground turkey, parmesan cheese, and aromatic seasonings. These meatballs are simple to prepare, baked to perfection, and versatile for serving with pasta, in subs, or alongside veggies for a balanced meal.
Ingredients
Meatball Mixture
- ⅓ cup breadcrumbs gluten-free if needed
- ⅓ cup milk any kind
- 1 lb ground turkey
- 1 small shallot minced
- 2 cloves garlic minced
- ¼ cup grated parmesan cheese
- 1 teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- Black pepper and/or red pepper flakes to taste
For Baking
- Olive oil for drizzling
Instructions
- Preheat Oven: Preheat your oven to 425°F and adjust the rack to the top position. Lightly grease a sheet pan with olive oil to prevent sticking.
- Soak Breadcrumbs: In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 5-7 minutes to allow the breadcrumbs to absorb the milk, creating a moist base for the meatballs. Meanwhile, chop the shallot and garlic and prepare remaining ingredients.
- Mix Meatball Ingredients: Add the ground turkey, minced shallot, minced garlic, grated parmesan cheese, oregano, onion powder, kosher salt, and black pepper or red pepper flakes to the soaked breadcrumb mixture. Mix gently just until all ingredients are combined, being careful not to overwork the meat to keep meatballs tender.
- Form Meatballs: Use a large cookie scoop or spoon to portion out approximately 16 to 18 meatballs, each roughly 1.5 ounces. Wet your hands with water to prevent sticking and shape the meat mixture into tight, even balls.
- Arrange and Drizzle: Place the formed meatballs evenly spaced on the greased sheet pan. Drizzle the tops lightly with olive oil to promote browning during baking.
- Bake Meatballs: Bake in the preheated oven for 15 minutes or until the internal temperature reaches 160°F, ensuring they are fully cooked and juicy.
Notes
- Storage: Store any leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze baked meatballs solid on a sheet pan, then transfer to a freezer bag or airtight container. Freeze for up to 3 months. Reheat from frozen in the oven or air fryer at 400°F until heated through and crispy on the outside.
- Serving Ideas: Serve tossed in marinara sauce with pasta or in a sub sandwich. Meatballs also work great as an appetizer or served over rice with veggies. They pair well with salads and roasted vegetables for a healthy dinner option.
Nutrition
- Serving Size: 4 meatballs
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
Leave a Reply