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
Scale
Meatballs
- 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
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 1/3 cup breadcrumbs with 1/3 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
