These Baked Turkey Meatballs are the cozy, wholesome comfort food you’ll crave all year long! Packed with juicy flavor, hints of fresh herbs, parmesan, and Italian spices, they’re the kind of easy weeknight dinner that doubles as satisfying meal prep for lunches and freezer stashes. Whether you enjoy them over spaghetti, on a toasted hoagie, or tucked into creamy polenta, they’re about to become a new go-to favorite—trust me!
Why You’ll Love This Recipe
- Incredibly Tender: Baking locks in the juiciness, so you’ll never have to worry about dry turkey meatballs again.
- Flavor-Packed: Fresh herbs, parmesan, and Italian spices take these to dinner-party level, no simmering required.
- Meal-Prep Friendly: Make a batch now, and enjoy perfect Baked Turkey Meatballs in sandwiches, salads, or bowls all week—or freeze for later.
- Lighter but Satisfying: Using lean turkey and whole wheat breadcrumbs delivers all the comfort of classic meatballs, with a wholesome twist you can feel good about.
Ingredients You’ll Need
Let’s talk simple staples with maximum payoff: every ingredient in these Baked Turkey Meatballs brings something crucial to the table. These aren’t just your average meatballs—they’re herby, savory, and so moist, thanks to thoughtfully chosen additions that boost both flavor and tenderness. Here’s why each one matters:
- Grated Parmesan Cheese: Adds a salty, nutty depth and melts into the mixture for rich flavor in every bite.
- Italian-Seasoned Breadcrumbs (preferably whole wheat): Help bind the meatballs and soak up moisture for a tender, not dense, texture.
- Fresh Herbs (basil, parsley, chives or a combo): Bring a burst of freshness and color; don’t skip them if you can!
- Kosher Salt: Balances and highlights all the other flavors without making things too salty.
- Garlic Powder & Onion Powder: Provide aromatic, savory notes so every bite is layered with Italian-inspired taste.
- Dried Oregano: The classic Italian meatball touch—just a little wakes up the whole batch.
- Black Pepper & Red Pepper Flakes: Add gentle heat and complexity. Adjust the red pepper for your perfect spice level.
- Lean Ground Turkey (93%): The meaty foundation—keep it cold right until you’re ready for ultimate juiciness.
- Large Egg: The key binder, it holds everything together without weighing it down.
- Extra-Virgin Olive Oil: For added richness and to help the tops brown beautifully in the oven.
- Pasta Sauce, Pasta/Zoodles, Polenta, Hoagie Buns, or Brown Rice (for serving): Choose your favorite canvas—these meatballs are delicious anywhere!
Variations
Once you try these Baked Turkey Meatballs, don’t be afraid to make them your own! This is the most forgiving and flexible recipe—mix-and-match what you have on hand or tailor to your preferences and needs. Here are a few tasty twists to inspire you:
- Cheese Swap: Use crumbled feta, pecorino, or even a handful of shredded mozzarella for a different cheesy personality.
- Different Meat: Try half ground chicken or pork for extra juiciness (or make vegetarian “meatballs” with lentils and cheese!).
- Herb Adventure: Change up the herbs with cilantro, dill, or mint for a Mediterranean spin.
- Gluten-Free: Sub in gluten-free breadcrumbs or rolled oats for a celiac-friendly version.
- Lower-Carb: Use almond flour in place of breadcrumbs—surprisingly delicious!
How to Make Baked Turkey Meatballs
Step 1: Prepare Your Baking Sheet & Oven
Preheat your oven to 375°F for even cooking, then line a rimmed baking sheet with aluminum foil for easy cleanup. Lightly coat the foil with nonstick spray—this little step makes sure your Baked Turkey Meatballs don’t stick and helps them brown just right.
Step 2: Mix Dry Ingredients and Herbs
In a large mixing bowl, combine the parmesan, breadcrumbs, chopped herbs, and all seasonings. Stir well so there are no “pockets” of spice—this pre-mixing guarantees every meatball is equally flavorful.
Step 3: Add Turkey & Egg, Then Gently Combine
Add your cold ground turkey straight from the fridge to preserve its texture. Beat the egg in a small bowl and pour it over the mixture. Using a fork (or your hands), combine gently—over-mixing will make tough meatballs, so stop as soon as things look evenly blended.
Step 4: Form and Arrange the Meatballs
Use a cookie scoop or tablespoon and form the mixture into 1½-inch balls. Arrange them on the prepared baking sheet, leaving a little space between each so they brown evenly. You should get about 20 perfect Baked Turkey Meatballs.
Step 5: Brush with Olive Oil and Bake
Brush a little olive oil over the tops—this is the secret to that golden, appetizing color! Bake for 15 minutes, or until the centers reach 165°F. No thermometer? Slice one open; there should be no pink left inside.
Step 6: Heat Sauce and Serve
While your meatballs finish baking, warm your favorite sauce and cook any side dishes. Once the Baked Turkey Meatballs are done, dish them up hot with fresh parmesan and a sprinkle of extra herbs—enjoy every bite!
Pro Tips for Making Baked Turkey Meatballs
- Chill the Meat: Keeping the ground turkey cold prevents sticking and ensures your meatballs form easily and stay extra juicy in the oven.
- Gentle Handling: Mix just until combined and avoid compacting the mixture—this is the best way to guarantee super tender, melt-in-your-mouth meatballs.
- Size Matters: Uniform 1½-inch meatballs ensure even cooking; a cookie scoop works wonders for this and saves time!
- Finish Under the Broiler: For extra browning and a crispier top, broil the meatballs for 1-2 minutes at the end (watch closely!).
How to Serve Baked Turkey Meatballs
Garnishes
Give your Baked Turkey Meatballs a chef’s kiss finish with a shower of freshly grated parmesan and a handful of extra chopped herbs. A drizzle of olive oil or a sprinkle of lemon zest can add a vibrant, restaurant-worthy touch—little details that make home-cooked feel truly special.
Side Dishes
You really can’t go wrong here: classic spaghetti or whole wheat pasta and zoodles are the obvious choice, but they’re just as good on top of creamy polenta, rice bowls, or cuddled into toasty hoagie rolls for a sub-night treat. Round things out with a green salad or sautéed veggies for a wholesome meal.
Creative Ways to Present
Try piling your Baked Turkey Meatballs onto skewers for party appetizers, nestling them into lettuce cups with tzatziki for a fresh twist, or tucking them into meal-prep lunch boxes with roasted veggies and grains. They also shine in grain bowls, sliders, or atop flatbread pizzas for your next laid-back gathering!
Make Ahead and Storage
Storing Leftovers
Leftover Baked Turkey Meatballs are just as delicious the next day! Store them in an airtight container in the fridge for up to 4 days. You can keep them separate from the sauce to preserve their texture, or snuggle them right into your favorite marinara—either way, they heat up beautifully.
Freezing
This recipe is a freezer hero: after baking, cool the meatballs completely, then transfer to a freezer bag or container. They’ll keep for up to 3 months. Thaw as many as you need in the fridge overnight—fresh, freezer-to-table Baked Turkey Meatballs anytime!
Reheating
To reheat, warm your meatballs gently in sauce on the stove or in the oven at 350°F until heated through. If reheating from frozen, you can even simmer them straight from the freezer in marinara—so simple, so good.
FAQs
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Can I use ground chicken in place of turkey?
Absolutely! Ground chicken can be swapped in one-to-one for turkey in this recipe. Just use the same seasoning and mixing method, and keep an eye on doneness since chicken can cook a touch faster.
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How do I keep my Baked Turkey Meatballs from turning out dry?
Great question! Don’t over-mix your meat mixture and avoid over-baking. Using the egg, breadcrumbs, and olive oil as directed helps lock in moisture, but the real secret is pulling the meatballs out as soon as they hit 165°F in the center.
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Can I bake these meatballs ahead and freeze them?
Yes! Baked Turkey Meatballs freeze so well. Place cooled, cooked meatballs in a freezer-safe container and freeze up to 3 months. Thaw overnight in the fridge or heat directly from frozen in a pot of sauce.
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What’s the best sauce to serve with turkey meatballs?
Classic marinara is always a winner, but you can get creative—try pesto, arrabbiata, garlic cream, or even a lemony tzatziki for a total flavor flip! These meatballs play nice with a whole range of sauces.
Final Thoughts
I can’t wait for you to make these Baked Turkey Meatballs—they’re the kind of hearty, wholesome meal that brings people together, no matter the season. Share them with family, tuck them into lunches, or freeze for busy nights ahead. However you enjoy them, you’re in for a treat!
Print
Baked Turkey Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20 meatballs 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
These Baked Turkey Meatballs are flavorful, tender, and easy to make. Perfect for a weeknight dinner or meal prepping, these meatballs are versatile and delicious served with pasta, on a sandwich, or over creamy polenta.
Ingredients
For the Baked Turkey Meatballs:
- 1/3 cup grated Parmesan cheese plus additional for serving
- 1/3 cup Italian-seasoned breadcrumbs (whole wheat if possible)
- 3 tablespoons finely chopped fresh herbs (basil, parsley, or chives, a combo), plus additional for serving
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 pound 93% lean ground turkey (keep in your refrigerator until the last possible second)
- 1 large egg
- 1 1/2 tablespoons extra-virgin olive oil, plus more as needed
For serving:
- Prepared pasta sauce
- Cooked whole wheat pasta or zucchini noodles
- Creamy Polenta
- Split and toasted hoagie buns
- Prepared brown rice
Instructions
- Preheat your oven to 375°F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
- In a large mixing bowl, add the cheese, breadcrumbs, herbs, salt, garlic powder, onion powder, oregano, pepper, and red pepper flakes and stir well to combine. Add the turkey.
- In a small bowl, beat the egg, then add it to the meat mixture. With a fork or your fingers, mix just until combined, being careful not to compact the meat.
- With a scoop or spoon, scoop the meat and shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheet. You will have about 20 meatballs total.
- Brush the tops of the meatballs with the olive oil.
- Bake for 15 minutes, or until the meatballs reach an internal temperature of 165°F on an instant-read thermometer.
- While the meatballs cook, warm the sauce and any other items you’d like to serve them with. Serve the meatballs hot, topped with the sauce, cheese, herbs, and any other additions.
Notes
- Adapted from my Crock Pot Turkey Meatballs.
- TO STORE: Store leftovers in the refrigerator for up to 4 days (either with or separately from the sauce). Rewarm gently with the sauce on the stove.
- TO FREEZE: Cooked meatballs can be frozen baked or unbaked for up to 3 months. See detailed notes in the post above for a step-by-step.
Nutrition
- Serving Size: 1 meatball
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 35mg
