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.
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.
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Notes
Yield - 14 meatballsTechnique - 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.Variations - 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.Storage – Store leftover cooked meatballs in sauce or on their own for up to 7 days in the refrigerator. You can also freeze meatballs for longer storage.