Turkey Meatballs

These baked turkey meatballs are made with ground turkey, breadcrumbs, egg, onion, and herbs. Perfect for pasta night, meal prep, or freezer-friendly make-ahead dinners.

Flavor: Turkey meatballs are tender and juicy with a savory, herby flavor that pairs perfectly with pasta or sauce.
Skill Level: Mix, form, and bake! Easy peasy and so fun to make.
Swaps: Use healthy turkey meatballs in place of ground beef meatballs in soups, casseroles, and appetizers.
Freezing: Turkey meatballs freeze beautifully; double up the recipe and have them on hand for quick meals.

Ingredients to make all-purpose turkey meatballs including ground turkey, panko, onion, eggs, parsley, garlic powder, basil, oregano, salt, and pepper

Ingredient Tips for Turkey Meatballs

Turkey: Look for lean (not extra lean) ground turkey so the meatballs stay juicy. Ground chicken and ground pork are also good choices. For extra juicy meatballs, use a 1:1 ratio of turkey to pork.
Binders: Eggs and Panko breadcrumbs work as binders and help to hold the meatballs together, and help keep them moist.
Onion: Sauté the onion in a little oil first for more depth of flavor, or swap for ½ teaspoon of onion powder.
Seasonings: Garlic powder, dried parsley, basil, and oregano add savory flavor to meatballs. All-purpose Italian seasoning or a zesty Cajun blend lets you match the meatballs to the menu.
Variations: For an added flavor boost, ¼ cup of Parmesan cheese can be added in Step 3, if desired.

All Purpose Turkey Meatballs on a sheet pan

How to Make Turkey Meatballs

Combine all the ingredients in a bowl.
Form into balls.
Bake (full recipe below).

Storing Solutions

Store leftovers in a covered container in the refrigerator for up to 5 days. To reheat, place them in a microwave-safe container with a bit of water. Cover with plastic wrap and cook until warmed through. (This method makes them moist and juicy again.)

Freeze cooked meatballs in a zippered bag for up to 3 months. Reheat in the oven at 375°F for 18 to 22 minutes or until heated through.

Freeze raw, assembled meatballs on a baking sheet before transferring them to zippered bags for up to 3 months. Cook from frozen on a parchment-lined pan at 375°F for 22 to 26 minutes.

More Ground Turkey Recipes

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This recipe makes perfectly seasoned, juicy, and flavorful turkey meatballs every time. Add them to soup, pasta, or enjoy them on their own!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper or foil.
In a large bowl, combine ground turkey, breadcrumbs, garlic powder, parsley, white onion, egg, salt, pepper, basil, and oregano.
Gently mix all ingredients just until combined, do not overmix. Divide the meat mixture evenly, rolling into 24 meatballs, 1-inch in diameter. Place on the prepared baking sheet.
Bake for 18-22 minutes or until the meatballs reach an internal temperature of 165°F. (Do not overbake).

For a milder onion flavor, cook the onion in ½ tablespoon of butter in a skillet until softened. Cool before adding to the meat mixture.
Overmixing can lead to dense meatballs, so mix just enough to combine the ingredients.
If the meat mixture is sticky, roll the meatballs with wet hands.
Turkey meatballs should reach an internal temperature of 165°F.
Keep leftovers in an airtight container in the refrigerator for 5 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Main Course, Turkey

Cuisine American

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