Whip up a batch of classic comfort food with this easy, step-by-step guide to the best baked turkey meatballs. These versatile, budget-friendly meatballs are gluten-free and perfect for meal prep, freezing, or serving as bite-sized cocktail appetizers. Enjoy them over noodles, with your favorite sauce, or simply on their own. Baked in the oven—no messy stovetop browning required—they’re simple, satisfying, and full of flavor. Ready for a delicious dinner? Let’s get started!
Looking for a change of pace? If you usually make beef meatballs or pork meatballs, give these ground turkey meatballs a try. They’re lighter but still full of flavor—and it’s easy to double the recipe and freeze extras for quick, future meals.
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Why You'll Like This Recipe
- Ground turkey is a lean, healthy, high-protein choice.
- Turkey meatballs are great for meal prep.
- Ground meat is budget-friendly.
- Make them gluten-free or not.
- Even picky eaters like them.
- Baking meatballs is the best method, easier than stovetop.
If you love meatballs, try this meatball beef stroganoff recipe, and you can make the meatballs to be used with other sauces.
Meatball Ingredients
- Ground turkey: Choose 93% lean ground turkey for juicy turkey meatballs with lots of flavor.
- Breadcrumbs: Breadcrumbs are a binding agent for meatballs. When I'm out of homemade breadcrumbs, here is the packaged brand I use, or you can use wheat breadcrumbs.
- Milk: Milk is used to soak the breadcrumbs forming a paste called a panade (pah-nod), a traditional type of binder for meatballs. It lightens the meatballs.
- Egg: Another binding agent helping meatballs hold together and retain their shape.
- Fresh herbs: Fresh parsley adds garden flavor and color. Buy the flat leaf or Italian parsley.
- Dried herbs: Dried oregano or Italian seasoning blend works for more flavor. Dried herbs are more concentrated than fresh herbs so you use less.
- Onion: For moist and flavorful, not bland, turkey meatballs. Yellow, brown, white, or even red onion work.
- Parmesan: Use finely grated or ground Parmesan cheese. It's good for topping the meatballs when you serve as well. It adds a salty, savory flavor umami flavor. Buy it in the cheese department (skip the cans).
- Garlic: The aromatic companion to onion. See my tip on zesting below.
- Seasonings and spices: Sea salt, ground black pepper, and red chile flakes.
Please see the recipe card for measurements.
Substitutions and Variations
- Swap for ground turkey: If your store does not have 93% lean ground turkey, you have options. You can still make terrific baked turkey meatballs with 99% ground turkey by adding 1 tablespoons of olive oil. or substitute ground chicken (93%) or lean ground beef (7%-10%). That fat to lean ratio is up to your preference.
- If you can't do eggs or are out of them, I use a chia egg to bind and it works great. Use 1 tablespoon chia seds + 3 tablespoons water. Let it gel for a few minutes, then add.
Need another recipe using ground turkey? Try these turkey and quinoa stuffed peppers or turkey meatloaf with Mexican flavors.
Recipe Instructions
How do I cook turkey meatballs in the oven? Bake them on a rimmed baking sheet or cookie sheet lined with baking parchment for easier clean-up. A quick spray of non-stick on the parchment helps too. The steps are below.
Step 1: Pre-heat the oven to 375 degrees F.
Chef's tip: Gently mix meat with your hands. Wear disposable gloves or give your hands a quick spray of oil. Don't squish or over-mix the meat for tender meatballs.
Chef's tip for perfect meatballs: Use a cool little tool called a disher or a cookies scoop. The perfect size for bite-sized meatballs is either the #40 or the size #50. Buy them online or at a restaurant supply. Alternatively, use a rounded tablespoon for an approximately 1 ¼"meatball.
Chef's Tip on working with meat: Wearing disposable food handling gloves makes mixing the meat easier. Alternatively, wet hands with a little water or a quick spray of non-stick like this one. This applies when rolling the meatballs too.
Meatball Serving Suggestions
Serve meatballs as a main dish for dinner or as an appetizer for cocktail meatballs (with toothpicks) for watching your weekend games. They are terrific for a potluck. I've made triple batches of them and watched them disappear!
What goes good with meatballs for sauce? While marinara is delicious, there are other terrific options for sauce. You don't have to drown or smother the meatballs. Some sauces work better as dipping sauces served on the side.
- Tomato marinara sauce or tomato sauce is traditional but there are other options. Here's a great sauce for meatballs, my quick and easy homemade marinara.
- Make a simple garlic olive oil butter sauce: Mix half melted butter with half extra virgin olive oil and either a little garlic powder or finely chopped (zested) fresh garlic clove. Add some fresh chopped parsley for color. It's light and tasty. Smear the chopped garlic into a paste with the back of your knife before adding.
- Try an Asian-inspired sauce like sweet-sour Hoisin sauce, either homemade or bottled, or try teriyaki.
- Your favorite barbecue sauce is another good option for dipping.
- Recently I used this Brown Sugar Buffalo Sauce recipe from my friend Aleka for serving turkey meatballs as appetizers at a Superbowl party. They were a huge hit! The sauce is delicious, buttery, a little sweet with the perfect level of heat. I added a little apple cider vinegar for some tang. Tip for a smooth sauce below. To reduce sugar, use golden brown monk fruit instead.
For another terrific, crowd-pleasing appetizer, try these crispy air fryer lemon pepper wings. They will disappear quickly too!
What to Serve With Meatballs
Of course pasta is classic with meatballs, but if you want to change it up try these options:
- Zucchini noodles.
- Add to a baked spaghetti squash.
- Creamy polenta or grits (mix in more Parmesan).
- Rice.
- Creamy mashed potatoes.
- Cauliflower rice with herbs.
- Creamy cauliflower puree.
- Serve them on their own in a bowl with sauce, with a side of green vegetables.
- And of course for a classic spaghetti dinner sprinkled with Parmesan cheese.
Storing and Freezing
I freeze meatballs all of the time, and they thaw great for a fast dinner. Freeze them fully cooked in a single layer, then transfer to a freezer-safe bag. Reheat in the oven or simmer in sauce straight from frozen. They last about 3 months frozen, be sure to label and date.
Recipe FAQs
Ground turkey is lean, so moisture is key. Buy the 93%/7% and sip the 99% lean ground turkey. Use ingredients like grated onion and eggs to help keep them juicy. Other adds for moisture are milk, and cheese, Don’t over-bake—check for doneness at 165°F internal temp. They bake faster than you might think - in 15-17 minutes.
Yes! You can mix and shape meatballs a day ahead and store them covered in the fridge. Or bake and reheat later—just keep them in an airtight container for up to 4 days, or freeze for longer.
For gluten-free, use gluten-free breadcrumbs, almond flour, or even rolled oats. Just make sure there’s enough binder (like egg) to hold them together.
More Recipes With Ground Meat
Ground meat, whether turkey, beef, or chicken, are affordalbe and easy to keep on hand. Try these recipes with ground meat
⭐️Did You Make This Recipe?
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📖 Recipe
Baked Turkey Meatballs
Equipment
- Cookie scoop or disher, #40 or #50 or a 1 tablespoon measure
Ingredients
- 6 tablespoons Plain or Italian breadcrumbs (2 ounces) GF or wheat, packaged
- 6 tablespoons milk
- ½ cup finely chopped onion
- ¼ cup finely grated or ground Parmesan
- 1 large egg
- 2 tablespoons finely chopped fresh Italian parsley
- 1 ½ teaspoons dried oregano or Italian seasoning blend
- 3 cloves garlic finely chopped or finely zested
- ½ teaspoon sea or kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon red chile pepper
- 1 pound ground turkey I make them with 93% lean ground turkey
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Instructions
Set up
- Pre-heat your oven to 375°F. Line a rimmed baking sheet (half sheet size) with parchment or foil and a quick spray of non-stick or oil spray for easier clean-up.
Blend Meatball Mix
- First, add the breadcrumbs and milk together in a small bowl and allow them to stand for 2 minutes. While they are soaking, add the rest of the ingredients to a medium bowl and stir. Mix in the soaked breadcrumbs, then the the ground turkey. Gently mix the meat with your hands until fully combined. Use either food handler gloves or lightly oil or spray your hands. As your hands get sticky, wipe them off and re-spray, then complete rolling the meatballs.
Rolling Meatballs
- Using a disher (see note at end) or a generous tablespoon full, gently roll the portions into round balls and place them onto the sheet pan. Meatballs should be about 1 ¼″ in diameter (almost 1 ounce).
Bake Meatballs
- Bake for approximately 15-18 minutes or until a digital thermometer reads 165°F in the center.
Add Sauce and Serve
- Serve with your sauce of choice, alone, or over one of the suggestions below.
Notes
- To portion meatballs equally, use a small cookie scoop also called a disher. The perfect size cookie scoop for bite-sized meatballs is either the #40 or the size #50. Buy them online or at a restaurant supply. Using one is the fastest way to make meatballs.
- The recipe yield is approximately 30 meatballs for the #50 size.
- To serve: try meatballs over polenta, pasta, zucchini noodles, baked spaghetti squash, cauliflower rice, cauliflower puree, served alone in a bowl, or as an appetizer with toothpicks.
- To get the garlic fine, use a microplane zester.
- For larger meatballs: If you want to make them larger you can. Sizing in dishers is the opposite of what you'd think. The smaller the number, the larger the size. Adjust your baking time.
- The sauce in the photo lead photo is 4 T unsalted butter, 4 T olive oil, 1 finely chopped or zested garlic clove (or sub powdered garlic) and chopped parsley. Melt together and stir.
Nutrition
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Lanae Baker says
OMGosh, this recipe was super easy and yummy!! I used gluten free Italian breadcrumbs and put the meatballs on gluten free pasta with a light scampi sauce. I did add fresh cilantro in the sauce that added a nice flavor.
Sally, you’ve done it again with this recipe, it’s a winner!!!
Sally Cameron says
I am SO happy you are cooking, succeeding, and enjoying! I'm very proud of you!
Donna says
We absolutely LOVE these meatballs! Such a great idea to bake them! We do make a bunch then freeze some to bake later, which is great during the week. The hot sauce is a huge hit and we toss that, the meatballs, with angel hair pasta and such great quick easy meal! Thank you Sally!
Sally Cameron says
Yay! Love to hear that Donna! Thanks for reporting back. Yep, they freeze great! Love the over pasta idea. Yum. Now I need to make another batch....!
Lisa Amrhein says
I made these for dinner tonight and they are delicious! My 17 year old LOVED them too! (Shhh…. I didn’t tell him they were made with Turkey meat). They are very flavorful! I used a cookie scoop “disher” and baked them on parchment paper, which made clean up super easy. I highly recommend this recipe.
Sally Cameron says
Hey Lisa, thanks for reporting back! Glad they were a hit!
Annie says
Hi! Do you have any tips for making these and freezing for future use?
Sally says
Hi Annie. I do that all of the time. Cook them all of the way, place in a tight container and cover with sauce. Try the new 30 Minute Tomato Sauce I just posted. It's great wtih the meatballs. Be sure to label and date your container.
Annie says
Hi -
Do you have any tips on making these to freeze and use at a later time?
Tonya Holcomb says
Sally, Would you please e-mail me the Polenta recipe? Since I have some Bob's Red Mill Polenta, I would like to try this comfort food. I will have to tell my southern family it is grits, since they will not know polenta! 🙂
all my best, Tonya
Sally says
Be happy to Tonya! You've reminded me I did not post it. Got to get that done!
Mary@SiftingFocus says
Sally, this is truly one of my most favorite meals - meatballs over polenta. I make meatballs all the time but I am rarely wowed by their flavor. Since I prefer turkey meatballs over beef, I am going to give your recipe a try.
Sally says
Hi Mary. Know what you mean. Turkey can be bland, so I tried to up the taste with the herbs, aromatics, and a very flavorful sauce, then Parmesan polenta. You probably have your own recipe. I will post mine soon. Easy and tasty whether you eat GF or not. Let me know what you think on the meatballs. Hope you like them.
Sarah says
This looks amazing! I can't wait to try it. Thank you!!
Madonna/aka/Ms. Lemon says
What a good idea to serve over polenta. Another great dish.