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    Home » Recipes » Chicken & Turkey

    The Best Baked Turkey Meatballs

    Published: Mar 5, 2023 by Sally Cameron · This post may contain affiliate links · 11 Comments

    Jump to Recipe Print Recipe

    Meatballs are classic comfort food, so let me show you step-by-step how to make the best baked turkey meatballs. What to serve with meatballs? Lots of things! They are versatile and economical, plus they are great for meal prep and freezing. Let's get started.

    Turkey meatballs in a butter, olive oil, garlic sauce in a white dish with parsley.

    If you have meatball recipes in your file for beef meatballs or pork meatballs, try these ground turkey meatballs for a nice change of pace. It's easy to make a double batch and freeze extra for future meals.

    Jump to:
    • Why You'll Like This Recipe
    • Meatball Ingredients
    • Substitutions
    • Recipe Instructions
    • Sauce Options
    • Meatball Serving Ideas
    • What to Serve With Meatballs Instead of Pasta
    • Recipe FAQ's
    • More Turkey Recipes
    • ⭐️Did you Make This Recipe?
    • 📖 Recipe
    • 💬 Comments

    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.

    Meatball Ingredients

    Prepped ingredients for meatballs on a sheet tray, ready to start.
    • 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.
    • 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

    For ground turkey: If your store does not have 93% lean ground turkey you can still make terrific baked turkey meatballs with 99% ground turkey. No ground turkey? Substitute ground chicken (93%) or lean ground beef (10%).

    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

    Turkey meat with ingredients for meatballs.
    Finished meat muxture in a glass bowl, ready to roll into balls.

    Step 2: Mix herbs, onion, egg and meat. Mixed and ready to portion.

    Step 3: Soak the breadcrumbs and milk for 2 minutes, then mix in the onion, Parmesan, eggs, herbs, garlic and seasoning. Next add the meat and gently mix with your hands. Don't squish or over-mix the meat for tender meatballs.

    Portioning turkey meatball mix into balls with a cookie scoop onto a baking sheet.

    Step 4: Portion meatball mix, roll into balls, and place in a single layer. How do you make perfectly round meatballs? Use a small cookie scoop also called a disher. 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.

    For fine garlic, use a microplane zester. Great trick.

    Using a microplane zester tool for fine garlic that melts into a recipe.

    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.

    Step 5: Bake meatballs in the oven until a digital instant-read thermometer inserted into the center reads to an internal temperature 165°F. The baking time is short, about 15 minutes. Remove from the oven for serving or cool to freeze.

    Rolled meatballs on a rimmed baking sheet with parchment for oven baking.

    Sauce Options

    What goes good with meatballs for sauce? While marinara is delicious, there are other terrific options for sauce. And you don't have to drown or smother the meatballs. Some sauces work better as dipping sauces, served on the side.

    Baked turkey meatballs with red marinara sauce in a cast iron skillet.
    • Tomato marinara sauce or tomato sauce is traditional but there are other options. Use your favorite sauce or a 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.
    • Try a simple garlic butter sauce: Mix half melted butter with half extra virgin olive oil and a little garlic powder, onion powder, and finely chopped fresh garlic cloves. Add some fresh chopped parsley for color. 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 and just hot enough. Tip for a smooth sauce below.

    Chef's tip: Make what is called a "slurry" before adding cornstarch to a recipe like a sauce. Add the cornstarch to an equal amount of water in a small bowl and mix until smooth, then add. This helps avoid clumping. If it still clumps, smooth it out briefly in the blender. To reduce sugar, use golden monk fruit instead.

    A close up of meatballs in a shallow white casserole dish with a buttery garlic sauce.

    Meatball Serving Ideas

    Serve meatballs as a main dish or as an appetizer for cocktail meatballs (with toothpicks) for watching your weekend games. They are terrific for a potluck.

    What to Serve With Meatballs Instead of Pasta

    What goes with meatballs other than pasta? 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. Here is the best gluten-free brand.

    Recipe FAQ's

    Can I make turkey meatballs in a slow cooker or Instant Pot?

    Not really for the primary cooking as they will all stick together. The best way is to bake them in the oven first, then use a slow cooker or Instant Pot to keep them warm with a sauce for serving or to re-heat. 

    How long do turkey meatballs last in the refrigerator?

    Turkey meatballs last in the refrigerator for up to 2 days safely.

    Can I make turkey meatballs ahead of time and freeze them?

    Yes, you can make turkey meatballs ahead of time and freeze them. After baking, freeze them individually on a baking sheet for a few hours, them place in an airtight container. Be sure to label and date the bag or container. Turkey meatballs freeze for 3-4 months. To thaw frozen meatballs, place in the refrigerator for 24 hours.

    More Turkey Recipes

    For another hearty classic, make a batch of this Instant Pot beef stew.

    • turkey and quinoa stuffed peppers
      Turkey Quinoa Stuffed Peppers
    • Easy White Bean Soup With Turkey
    • Mexican turkey meatloaf
      Spiced Mexican Turkey Meatloaf
    • Asian turkey lettuce wraps
      Asian Turkey Lettuce Wraps

    ⭐️Did you Make This Recipe?

    If you make this recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers. If you had an issue with it, let me help you figure it out.

    📖 Recipe

    Close up of savory meatballs with garlic, butter, olive oil sauce with herbs..

    Baked Turkey Meatballs

    Sally Cameron
    Classic comfort food made lighter with ground turkey. Many ways to serve, see suggestions at the end, how to roll perfect meatballs. Garnish with extra sprinkles of grated Parmesan and fresh chopped herbs if desired.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Appetizer, Dinner, Main Course
    Cuisine American
    Servings 4 to 5 servings
    Calories 323 kcal

    Equipment

    • Rimmed baking sheet
    • Cookie scoop or disher, #40 or #50 or a 1 tablespoon measure
    • Baking parchment or foil

    Ingredients
      

    • 6 tablespoons Plain or Italian breadcrumbs (2 ounces) GF or wheat, or homemade or packaged
    • 6 tablespoons milk
    • ½ cup finely chopped or grated 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 93%

    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

    Calories: 323kcalCarbohydrates: 22gProtein: 28gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 139mgSodium: 507mgPotassium: 365mgFiber: 2gSugar: 2gVitamin A: 425IUVitamin C: 5mgCalcium: 138mgIron: 2mg
    Tried this recipe?Let us know how it was!
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    Instant Pot Beef Stew Recipe »

    Reader Interactions

    Comments

    1. Lisa Amrhein says

      March 19, 2023 at 6:17 pm

      5 stars
      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.

      Reply
      • Sally Cameron says

        March 20, 2023 at 1:30 pm

        Hey Lisa, thanks for reporting back! Glad they were a hit!

        Reply
    2. Annie says

      February 26, 2014 at 8:14 pm

      Hi! Do you have any tips for making these and freezing for future use?

      Reply
      • Sally says

        February 28, 2014 at 12:44 pm

        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.

        Reply
    3. Annie says

      February 16, 2014 at 4:19 pm

      Hi -

      Do you have any tips on making these to freeze and use at a later time?

      Reply
    4. Tonya Holcomb says

      November 04, 2013 at 6:43 pm

      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

      Reply
      • Sally says

        January 01, 2014 at 2:24 pm

        Be happy to Tonya! You've reminded me I did not post it. Got to get that done!

        Reply
    5. Mary@SiftingFocus says

      September 28, 2013 at 8:56 pm

      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.

      Reply
      • Sally says

        October 02, 2013 at 9:43 pm

        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.

        Reply
    6. Sarah says

      September 28, 2013 at 8:36 pm

      This looks amazing! I can't wait to try it. Thank you!!

      Reply
    7. Madonna/aka/Ms. Lemon says

      September 25, 2013 at 10:38 am

      What a good idea to serve over polenta. Another great dish.

      Reply

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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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