This post may contain affiliate links. Please read our disclosure policy.
These baked turkey meatballs are juicy and tender. With a quick prep time and just a handful of ingredients, this recipe is perfect for meal prep or family dinners.
Packed with Italian herbs and spices, these easy baked turkey meatballs have all of the flavor of traditional beef meatballs with a lighter texture and flavor. Seasoned with aromatics, oregano, and salty, savory Parmesan cheese, these delicious meatballs will become a new favorite.
I always have a selection of meatballs next to quarts of homemade tomato pasta sauce in my freezer for easy weeknight meals. You can find this recipe along with ricotta meatballs and vegetarian quinoa meatballs.
Why you will love this baked turkey meatball recipe
- They’re exceptionally moist. One of the biggest issues with using ground turkey is that it can become dry easily. This recipe tackles that issue by using a 93% lean turkey blend, the right ratio of breadcrumbs, and an egg to bind the mixture. The meatballs are then seared to seal in the moisture before cooking in the oven.
- They are lighter than traditional meatballs. Traditional meatballs have a higher fat content and a robust flavor. These turkey meatballs are light in both texture and flavor, making them the perfect complement to a fresh marinara sauce.
- They are tested by a culinary professional. Our easy turkey meatballs underwent a series of tests by a professional chef, ensuring the ingredients and instructions produced restaurant-quality meatballs.
Professional tips for making Italian turkey meatballs
- Taste for seasoning. You can taste your turkey mixture for seasoning by taking a small piece, cooking it in a frying pan, and tasting it. If needed, you can add more salt to your mixture and test again before cooking the full batch of meatballs.
- Sear the meatballs. Searing meatballs before either baking or cooking in sauce on the stovetop adds extra flavor and helps them maintain their form once they are mixed into the sauce.
- Work in batches. When browning your meatballs, it is important to have plenty of space between them to allow them to brown. If they are too close together, they will steam instead.
Ingredients
- Ground Turkey: I recommend using 93% lean because the extra bit of fat makes more tender, moist meatballs. Save the leaner ground turkey for some Ground Turkey Soup or the best turkey chili!
- Onion Powder & Garlic Powder
- Dried Oregano
- Italian Seasoned Breadcrumbs: If you don’t have these or can’t find Italian Seasoned Breadcrumbs, use regular bread crumbs and double the seasonings in the recipe as written. Feel free to use a dash of dried basil and parsley too, if you have them.
- Parmesan Cheese: I use freshly grated parmesan for the best flavor. I grate mine on a microplane for an extra fine texture that incorporates easily into the meatball mixture.
- Kosher Salt: Not only does the salt add flavor but it helps keep the meatballs tender. I like to use kosher salt because it is less salty by volume than table salt or sea salt, which makes it easier to taste for seasoning as you cook.
- Egg: The egg’s job here is to act as a binder with the breadcrumbs. I recommend using large eggs for this recipe.
- Canola Oil
See the recipe card for full information on ingredients and quantities.
Variations
- Lower Fat: You can use 99% lean ground turkey in this recipe and it will still be moist and delicious. However, I find that extra little bit of fat not only adds flavor but makes them just as moist as their beef counterparts. I have the same thought process when it comes to my Turkey Burger Recipe.
- Ground Chicken Meatballs: This recipe also works well with ground chicken or lean ground beef.
- Cheesy Meatballs: You can add up to 4 times the amount of cheese in the recipe as written. You can also wrap them around a little bit of mozzarella for a melty, cheesy interior. If you’re into cheese, you could also serve them alongside some Spaghetti Squash Casserole!
- Appetizers: Make meatballs half the size and serve them on toothpicks as an easy passed appetizer at a party or as part of a buffet.
How to make the meatballs
Use these instructions to make the perfect turkey meatballs every time! Further details and measurements can be found in the recipe card below!
Step 1: In a medium bowl combine all ingredients and mix well with your hand or a large spoon.
I recommend using 93% lean turkey because the extra bit of fat makes more tender, moist meatballs.
Step 2: Spoon or scoop a bit of meatball mixture the size of a golf ball onto a plate or tray. Roll into balls.
Step 3: Preheat the oven to 350°F or heat about 2 quarts of marinara sauce in a large saucepot.
Step 4: Heat a large nonstick pan, cast iron pan, or stainless steel pan with remaining oil until it is very hot and sizzles when water is flicked on it.
You can taste your turkey mixture for seasoning by taking a small piece, cooking it in a frying pan, and tasting it. If needed, you can add more salt to your mixture and test again before cooking the full batch of meatballs.
Step 5: Working in batches to avoid crowding and steaming, add some of the meatballs to the pan spaced about an inch apart. Brown at least 4 of the sizes and move them frequently to keep them from settling.
Step 6: Place directly in sauce if you are going to finish cooking them on the stovetop or place on a baking sheet and set aside. Repeat with remaining meatballs.
Step 7: Bake in a preheated oven for 8-10 minutes or until the internal temperature of 165°F or simmer on low until the meatballs are cooked all the way through. This will only take about 10-15 minutes.
Chef Lindsey’s Recipe Tip
Knead all the ingredients for the turkey meatballs together to ensure even distribution and activate the connective proteins in the ground turkey. This will help the meatballs stay intact and remain tender.
Frequently Asked Questions
This recipe can easily be doubled or tripled to allow for leftovers. Store leftover cooked meatballs in sauce or on their own for up to 7 days in the refrigerator. You can also freeze meatballs. After cooking, cool the meatballs completely and store them in an airtight container or zip-top bag in the freezer. Reheat them in the microwave or in sauce on the stovetop.
Both options will produce excellent results. The difference is in the texture. Baked meatballs will have a more crisp exterior with a tender interior, while cooking meatballs in sauce will result in a soft meatball throughout.
The key to keeping turkey meatballs from falling apart is the use of binders. In this recipe, Italian breadcrumbs and egg are used to ensure the meatballs hold their shape. Searing the meatballs also helps them to stay together.
If you have used the recommended 93% ground turkey, meatballs can become dry when you overwork the mixture. This means you have handled the meatballs a bit too much. When combining the ingredients, be gentle and mix only enough to combine.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Baked Turkey Meatballs
Ingredients
- 1 lb ground turkey I use 93% lean
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ cup Italian seasoning bread crumbs
- 1 tablespoon parmesan cheese grated
- 1 ¼ teaspoons kosher salt
- 1 egg
- 1 tablespoon canola oil Can be the cooking oil of your choice
Instructions
- In a medium bowl combine all ingredients and mix well with your hand or a large spoon.
- Spoon or scoop a bit of meatball mixture the size of a golf ball onto a plate or tray. Roll into balls.
- Preheat the oven to 350°F or heat about 2 quarts of marinara sauce in a large saucepot.
- Heat a large nonstick pan, cast iron pan, or stainless steel pan with remaining oil until it is very hot and sizzles when water is flicked on it.
- Working in batches to avoid crowding and steaming, add some of the meatballs to the pan spaced about an inch apart. Brown at least 4 of the sizes and move them frequently to keep them from settling.
- Place directly in sauce if you are going to finish cooking them on the stovetop or place on a baking sheet and set aside. Repeat with remaining meatballs.
- Bake in a preheated oven for 8-10 minutes or until the internal temperature of 165°F or simmer on low until the meatballs are cooked all the way through. This will only take about 10-15 minutes.
Video
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed turkey recipes, or switch over to the chicken lane and make some Chipotle Chili!
