Easy Baked Turkey Meatballs
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Make oven baked turkey meatballs that ACTUALLY TASTE GOOD. These meatballs are super flavorful, juicy, and baked to a perfect crisp on the outside.
When you think of turkey meatballs, you often think of dry, maybe rubbery, bland hunks of “meat.” But I want you to forgive and forget all that because I figured out a few tips and tricks to make perfectly delicious meatballs with ground turkey that are just as moist as a beef meatball, but better!
My first tip is to make a double or triple batch, because they’re so delicious and freeze so well, you’ll need them at all times. I always have a stash in my freezer for a quick weeknight dinner!
Why You’ll Love This Ground Turkey Meatball Recipe
- SO EASY. All the ingredients mix in one bowl, and bake in one 13×9″ baking dish.
- These meatballs are baked, so there is no splatter or hot oil to deal with.
- Baking meatballs in the oven lets you cook an entire batch simultaneously, saving time and effort compared to frying. It also means easier cleanup and fewer dishes!
- These meatballs freeze beautifully for easy meal prep and quick weeknight dinners.
- Turkey meatballs baked in the oven are a lighter and leaner option compared to fried pork or ground beef meatballs.
Ingredients
- Lean Ground turkey – I like to use the 85% lean/15% fat ground turkey blend so the meatballs stay moist and have a great flavor. Ground turkey has less fat than pork or beef, so if you need to use a 90/10 mix, add 2-3 tablespoons of olive oil to the mixture for moisture and tenderness.
- Seasoned bread crumbs – If you can’t find seasoned breadcrumbs, add 2 teaspoons of Italian seasoning and one extra tablespoon of parmesan cheese to the regular breadcrumbs.
- Grated Parmesan Cheese
- Fresh Parsley – finely chopped
- White or Yellow Onion – very finely chopped. Half a small onion is enough.
- Fresh Garlic – finely minced or pushed through a garlic press.
- 1 Large Egg – for binding
- Dried Oregano
- Coarse Kosher salt
- Ground Black pepper
How to Make Turkey Meatballs
Follow these simple step-by-step instructions for perfectly baked ground turkey meatballs every time!
Step 1
Combine all the ingredients in a large mixing bowl.
Use a spoon (or clean hands) and mix until all the ingredients are just combined.
Step 2
Preheat the oven to 425°F and brush a 13×9″ baking dish with olive oil.
Scoop out 2 tablespoons of the meat mixture (I use a cookie scoop) and roll into a ball.
Repeat until all the ground turkey is rolled into meatballs. Add the meatballs, in a single layer, to the baking dish.
Step 3
Spray or brush the meatballs with olive oil, and cover the baking dish with foil.
Note: you can use a rimmed baking sheet, especially if you double the batch; just make sure you’re not squashing the meatballs when covering them with foil during baking.
Step 4
Bake the turkey meatballs, covered for 15 minutes.
After 15 minutes, remove the foil and continue baking for 10-15 minutes longer until the meatballs are golden brown and the internal temperature has reached 165°F on an instant-read thermometer.
Serve the meatballs with marinara sauce or alfredo sauce over your favorite pasta or in a crusty hoagie roll for the best meatball sub ever.
Tips and Tricks
- Use 85% lean/15% fat ground turkey. This will keep the meatballs moist and the little bit of fat in the meat makes them more flavorful!
- Brush or spray the exterior of the meatballs with olive oil for a crisp and browned exterior.
- Cover the turkey meatballs in the first part of baking to bake the interiors most of the way without drying out the outside. Finish cooking uncovered for a brown and crispy exterior.
- Avoid overcooking. Ground turkey is cooked through when the internal temperature reaches 165°F on a meat thermometer or is no longer pink inside when cut open.
Substitutions & Variations
- Gluten-free breadcrumbs can be used in this recipe.
- Panko breadcrumbs are ok to use, but crush them with a rolling pin to make them a finer texture. Measure the breadcrumbs after crushing them.
- Italian seasoning can be subbed for the dried oregano.
- Fresh basil and any other fresh herbs would be delicious in this recipe.
- Add more flavor, like pesto with walnuts, or minced bell peppers, to the meatball mixture.
- You can make these meatballs bigger or smaller, just adjust the cooking times to as needed.
- Ground chicken can be used for the ground turkey. Add two tablespoons of olive oil to the meatball mixture if using ground chicken.
Storage and Reheating Instructions
Allow cooked meatballs to cool completely before storing. Store leftover meatballs in an airtight container in the refrigerator for up to 5 days.
To reheat meatballs, microwave them for 45-60 seconds or until heated through.
If you have an air fryer, reheat turkey meatballs in the air fryer at 350°F for 4-5 minutes until warmed.
Freezing Instructions
Allow the meatballs to cool down completely before packing them in a freezer-safe, airtight container. Leftover meatballs can be frozen for up to 3 months. Perfect for meal prepping and freezer meals!
For best results, thaw meatballs in the fridge before reheating, or add frozen turkey meatballs to a simmering marinara to warm gently and add flavor to the sauce!
How to Serve Baked Turkey Meatballs
- These turkey meatballs are perfect with a classic tomato sauce and spaghetti.
- Nestle a few meatballs into a sandwich roll and top with red sauce and cheese for a lightened up meatball sub.
- Simmer the meatballs in your favorite teriyaki or sweet and sour sauce, served over brown rice, cauliflower rice, or zucchini noodles.
- These meatballs are delicious served on the side of some Baked Ziti, a fresh green salad, or added to a cozy Minestrone Soup.
- These turkey meatballs also make a great addition to party or football appetizers!
FAQs
Bake these meatballs covered in foil to retain moisture, then uncover them to finish cooking and crisp up without overcooking the inside.
Ground turkey meatballs are cooked through when the internal temperature reaches 165°F on an instant-read thermometer. They should not be pink inside.
Mix the ingredients just until combined, add moisture with vegetables, add a bit of fat (cheese or oil), and use a meat thermometer to avoid overcooking.
Over-mixing can make the meatballs tough, so mix lightly with a spoon or your hands until just combined. Using only turkey breast or very lean turkey without added fat can also result in a rubbery texture.
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Most Delicious Baked Turkey Meatballs
Ingredients
- 16 oz ground turkey (85% lean / 15% fat blend)
- 1/2 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1/2 cup onion, very finely minced (half a small onion).
- 2 cloves garlic, minced
- 1 large egg
- 1/4 teaspoon dried oregano
- 1/2 teaspoon coarse Kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F and spray a 13×9″ baking dish with olive oil.
- Combine all the meatball ingredients in a large bowl. Using a spoon or clean hands, mix the ingredients until just combined.
- Scoop out a portion two tablespoons in size and roll into a ball. Place the rolled meatball into the prepared baking dish. Repeat until all of the ground turkey mixture has been rolled into meatballs and arranged in a single layer in the baking dish. Spray or brush the outside of the meatballs with olive oil.
- Once the meatballs have been added to the baking dish, cover with foil and bake covered at 425°F for 15 minutes.
- Uncover the meatballs and continue baking for another 10-15 minutes until cooked through. The meatballs are done cooking when they are golden brown, and the internal temperature has reached 165°F on a meat thermometer.
- Serve with marinara sauce and your favorite pasta, and enjoy!
