There’s something so satisfying about a tender, flavorful meatball fresh out of the oven. This Baked Turkey Meatballs Recipe stands out because it’s lighter than the classic beef version yet still packed with juicy flavor. Plus, it’s a breeze to make and perfect for busy weeknights or meal prep.
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Why You'll Love This Recipe
Honestly, these meatballs have become a regular in my kitchen because they hit all the right notes—simple ingredients, quick prep, and a juicy, tender bite every time. Here’s why I’m so enthusiastic about this Baked Turkey Meatballs Recipe, and why you will be too.
- Lean & Healthy: Using ground turkey keeps these meatballs lower in fat compared to beef, without sacrificing taste.
- Easy to Make: You just mix, shape, and bake—no frying, no mess.
- Flavorful Boost: Parmesan cheese and fresh shallots add richness and depth that make every bite delicious.
- Versatile: Perfect on their own, tossed in sauce, or paired with sides, giving you lots of meal options.
Ingredients & Why They Work
A few simple ingredients come together here to create meatballs that aren’t dry or bland. The breadcrumbs soak up milk to gently moisten the turkey, while the parmesan and oregano bring savory notes that make these anything but ordinary.
- Breadcrumbs: I prefer gluten-free ones for a lighter touch, and soaking them in milk keeps the meatballs tender.
- Milk: Any kind works to soften the breadcrumbs and add moisture.
- Ground turkey: Lean but juicy, it’s the star protein here.
- Shallot: Milder than onions, shallots add subtle sweetness and depth.
- Garlic: Always a must for that punch of flavor.
- Parmesan cheese: Adds umami richness and helps bind the meatballs.
- Oregano: This herb pairs beautifully with turkey and cheese, enhancing the overall flavor.
- Onion powder: A quick way to add onion flavor without extra chopping.
- Kosher salt: Essential for bringing all the flavors to life.
- Black pepper & red pepper flakes: I like a bit of heat, but you can adjust to taste.
- Olive oil: Drizzling on top before baking helps create a slightly crispy exterior.
Make It Your Way
I love tweaking this Baked Turkey Meatballs Recipe depending on the season or what’s in the fridge. You can easily swap herbs, add cheese variety, or even introduce a little spice for your personal twist.
- Variation: I sometimes add fresh chopped parsley or basil for a brighter flavor—fresh herbs really elevate the dish.
- Gluten-Free: Using gluten-free breadcrumbs, as I do, makes this recipe friendly for those avoiding gluten without losing texture.
- Spicy Kick: Adding smoked paprika or cayenne pepper makes these meatballs perfect for those who like a little heat.
- Cheese Swap: Feel free to replace parmesan with pecorino or asiago for a tangy twist.
Step-by-Step: How I Make Baked Turkey Meatballs Recipe
Step 1: Soak the Breadcrumbs and Prep Your Mix
First, pour the breadcrumbs into a large bowl and pour the milk over them. Let them sit for about 5 to 7 minutes so they soak up all that lovely moisture. This step is a game-changer—it keeps the turkey meatballs juicy instead of dry. While the breadcrumbs are soaking, chop up the shallot and garlic finely. Having everything ready before mixing helps everything come together faster.
Step 2: Combine Ingredients Gently
Add the ground turkey, minced shallot, garlic, parmesan, oregano, onion powder, salt, and pepper into your breadcrumb mixture. Mix everything just until combined. Trust me, overmixing is a common pitfall that makes meatballs tough—keep it light and gentle!
Step 3: Shape the Meatballs
Use a large cookie scoop or tablespoon to portion out the mixture into roughly 1.5-ounce meatballs. Wet your hands with water to prevent sticking and pack the meat tightly so they hold their shape. This part is satisfying—I like to line them up like little soldiers on my baking sheet greased with olive oil.
Step 4: Bake to Perfection
Drizzle a little more olive oil on top of the meatballs to encourage browning. Bake in a preheated 425°F oven on the top rack for about 13-15 minutes. The turkey needs to reach an internal temperature of 160°F—use a meat thermometer if you have one for perfect doneness. You’ll know they’re done when the edges turn golden and they’re firm but still juicy.
Top Tip
After making these Baked Turkey Meatballs Recipe numerous times, I’ve picked up on a few little tricks that really make a difference in texture and flavor. These tips can save you some trial and error, so you get the perfect meatballs every time.
- Don’t Overmix: Mixing just until combined keeps the meatballs tender – I always stop when I don’t see any streaks of meat left unmixed.
- Wet Your Hands: To shape nice tight meatballs without the mixture sticking, dampen your hands before rolling. It saves so much cleanup.
- Olive Oil Drizzle: A little olive oil on top before baking creates a crisp, golden exterior and helps lock in moisture.
- Use a Thermometer: You can’t go wrong with checking for 160°F internal temperature since turkey loves to dry out if overbaked.
How to Serve Baked Turkey Meatballs Recipe
Garnishes
I like to sprinkle freshly chopped parsley or basil over these meatballs before serving—it adds a pop of color and freshness. A little extra parmesan grated on top is always a winner, too. Sometimes I’ll add a squeeze of lemon juice for a bright finish, especially if I’m not using tomato sauce.
Side Dishes
For sides, I often pair these meatballs with spaghetti and marinara for classic comfort. On lighter days, a leafy green salad and roasted veggies make a fantastic combo. Rice or quinoa bowl lovers can toss them on top with sautéed greens for a quick meal. No matter your mood, these meatballs fit right in.
Creative Ways to Present
For casual get-togethers, I’ve served these meatballs on skewers with a side of dipping sauce—always a crowd-pleaser. Or layer them inside a toasted sub roll with melted mozzarella and fresh basil for a hearty sandwich. Adding a little pesto drizzle or a dollop of Greek yogurt can also make for unexpected flavor twists.
Make Ahead and Storage
Storing Leftovers
I store leftover meatballs in an airtight container in the fridge, and they keep well for up to 4 days. Reheating in the oven keeps them moist and avoids the rubbery texture you sometimes get with the microwave.
Freezing
When I want to meal prep, I freeze the meatballs on a lined sheet pan until solid, then transfer them to freezer bags. This way, they don’t stick together, and I can pull out just what I need. They freeze nicely for up to 3 months and are perfect for quick dinners later.
Reheating
To reheat, I usually pop frozen meatballs in the oven or air fryer at 400°F for about 10 minutes. This crisps up the outside while warming through perfectly—no soggy meatballs here.
Frequently Asked Questions:
Absolutely! Just swap the regular breadcrumbs for gluten-free breadcrumbs—I've used Aelia’s brand with great results. It won’t affect the texture much, especially with soaking in milk.
The key is soaking the breadcrumbs in milk before mixing and not overworking the meat. Also, baking at a high temperature to 160°F internal temp helps keep them juicy but fully cooked.
Yes! I recommend freezing them on a sheet pan until firm, then storing in a freezer bag. They freeze well up to 3 months and reheat beautifully in the oven or air fryer.
Classic pairings like spaghetti and marinara are always fantastic, but these meatballs also shine alongside roasted vegetables, rice bowls, or crisp salads for a lighter meal.
Final Thoughts
This Baked Turkey Meatballs Recipe is one of those go-to dishes that I keep coming back to because it blends ease, flavor, and healthfulness so well. I hope when you try it, it becomes a staple in your home too. There’s nothing quite like the smell of baking meatballs filling the kitchen—and knowing you’ve got a tasty, wholesome meal ready in under 30 minutes is pretty wonderful. Give them a try and let me know how you like yours!
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Baked Turkey Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This recipe for baked turkey meatballs offers a delicious, healthy, and easy-to-make option for dinner or appetizers. Made with ground turkey, parmesan cheese, and aromatic herbs, these meatballs are baked to juicy perfection and can be served with pasta, in a sub, or alongside vegetables and salad.
Ingredients
Meatballs
- ⅓ cup breadcrumbs gluten-free if needed
- ⅓ cup milk any kind
- 1 lb ground turkey
- 1 small shallot minced
- 2 cloves garlic minced
- ¼ cup grated parmesan cheese
- 1 teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- Black pepper and/or red pepper flakes to taste
- Olive oil for drizzling
Instructions
- Preheat Oven: Preheat the oven to 425°F and adjust the rack to the top position. Grease a sheet pan with olive oil to prevent sticking and help with browning.
- Soak Breadcrumbs: In a large mixing bowl, combine the ⅓ cup breadcrumbs with ⅓ cup milk and let it sit for 5-7 minutes to absorb the liquid, creating a moist base for the meatballs.
- Prepare Ingredients: While the breadcrumbs are soaking, mince the shallot and garlic finely, and gather the remaining ingredients for easy mixing.
- Mix Meatball Ingredients: Add the ground turkey, minced shallot, minced garlic, grated parmesan cheese, oregano, onion powder, kosher salt, and black or red pepper flakes to the soaking breadcrumbs. Mix just until combined to avoid tough meatballs.
- Form Meatballs: Using a large cookie scoop or your hands wetted with water to prevent sticking, form the mixture into approximately 16-18 meatballs weighing about 1.5 ounces each. Pack tightly for even cooking.
- Arrange and Oil: Place the meatballs on the prepared sheet pan spaced evenly. Drizzle the tops lightly with olive oil to promote browning and flavor.
- Bake: Bake the meatballs in the preheated oven for 15 minutes or until they reach an internal temperature of 160°F, ensuring they are cooked through and juicy.
Notes
- Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- To freeze, first freeze baked meatballs solid on a sheet pan, then transfer to a freezer-safe bag or container for up to 3 months.
- Reheat frozen meatballs in the oven or air fryer at 400°F until heated through and crispy on the outside.
- Serve meatballs tossed with marinara and pasta, in a sub sandwich, or with rice and roasted or steamed vegetables.
- For easier shaping, wetting your hands before rolling the meatballs prevents sticking.
- Do not overmix the meat mixture to keep meatballs tender.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg

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