Name: Baked Turkey Meatballs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/3 cup breadcrumbs gluten-free if needed; 1/3 cup milk any kind; 1 lb ground turkey; 1 small shallot minced; 2 cloves garlic minced; 1/4 cup grated parmesan cheese; 1 teaspoon oregano; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt; Black pepper and/or red pepper flakes to taste; Olive oil for drizzling

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.

The image shows a close-up of several round meatballs arranged in a tight pattern. Each meatball has a golden-brown, slightly crispy outer layer with a glistening texture. Small patches of green herbs, likely parsley, are sprinkled unevenly across the meatballs, adding bright green highlights. Tiny bits of red chili flakes and coarse salt crystals are scattered on the surface, providing pops of red and white color. The background is a white marbled texture that contrasts with the warm tones of the meatballs. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Turkey Meatballs Recipe
Top Tip
How to Serve Baked Turkey Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Turkey Meatballs Recipe

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.

Flat lay of a mound of fresh ground turkey, a small white ceramic bowl of pale golden breadcrumbs, a small white ceramic bowl filled with creamy milk, a small shallot with its fresh papery skin intact, two uncracked brown garlic bulbs (each showing at least one clove), a small white ceramic bowl of finely grated pale yellow parmesan cheese, a small white ceramic bowl with bright green dried oregano leaves, a small white ceramic bowl with light beige onion powder, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl with a mix of black and red pepper flakes, and a small white ceramic bowl of clear golden olive oil, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A stack of about ten round meatballs sits on a white shallow dish with small speckles. The meatballs have a light browned color with a slightly rough texture and small bits of herbs and spices visible. Some green parsley leaves and a few flakes of red chili pepper are sprinkled on top of the meatballs, adding a pop of color. Around the plate, there are small grains of white cheese and red chili flakes scattered on a wooden surface beneath, which is partially visible. A blurred white cup and a green cloth are in the background over a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

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

baked turkey meatballs - Serving Suggestion

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:

Can I make these meatballs gluten-free?

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.

How do I avoid dry turkey meatballs?

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.

Can I freeze these meatballs?

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.

What sides go best with baked turkey meatballs?

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!