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
Scale
Meatball Mixture
- 1/3 cup breadcrumbs gluten-free if needed
- 1/3 cup milk any kind
- 1 lb ground turkey
- 1 small shallot minced
- 2 cloves garlic minced
- 1/4 cup grated parmesan cheese
- 1 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 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
