Baked Turkey Meatballs

Name: Baked Turkey Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound ground turkey; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 2 cloves garlic, minced; 1 egg; 1 teaspoon Italian seasoning; Salt and pepper to taste

Highlighted under: Traditional Comfort Food Ideas

I’ve always loved a comforting plate of meatballs, but I wanted to create a lighter version that doesn’t skimp on flavor. These Baked Turkey Meatballs are juicy, tender, and bursting with spices. Using ground turkey not only makes them healthier, but also allows the fresh ingredients like garlic and herbs to truly shine. This recipe is perfect for cozy dinners or even for meal prep. Trust me, once you try them, you’ll be asking for seconds!

Created by

Dorothy Finch

Last updated on 2026-02-07T20:41:39.897Z

When I first experimented with turkey as the base for meatballs, I was amazed at how moist and flavorful they turned out. The key is to mix just the right amount of breadcrumbs and seasonings to ensure they stay juicy after baking. I also love adding fresh parsley and grated Parmesan to elevate the flavor profile.

One tip I learned is to let the meatballs rest for a few minutes after they come out of the oven; this allows the juices to redistribute, making each bite even more enjoyable. I often pair these meatballs with a vibrant marinara sauce and a side of pasta or zoodles for a delicious meal!

Why You'll Love These Meatballs
Juicy and flavorful lightened-up alternative to traditional meatballs
Versatile enough for pasta, subs, or salads
Easy to make and perfect for meal prep

Perfecting the Meatball Texture

The key to achieving juicy and tender turkey meatballs lies in the balance of moisture and binder. Ground turkey can be lean, which often leads to dry meatballs. The addition of breadcrumbs helps to absorb moisture, while the egg acts as a binder. Ensure that you don't overmix the ingredients; a gentle hand will keep the texture light and airy. Forming the meatballs gently rather than packing them tightly prevents them from becoming dense during baking.

Another crucial aspect is the herbs and spices. Fresh parsley not only enhances flavor but also helps to keep the meatballs moist. If you prefer a different herbal note, basil or cilantro can be substituted without compromising the dish's integrity. The Italian seasoning can be tailored as well; try using fresh herbs in place of dried for a vibrant taste. Adjusting these flavors allows you to make these meatballs your own.

Baking Tips for Success

When baking the meatballs, spacing them out appropriately on the baking sheet ensures even cooking. Crowding them can lead to steaming rather than browning, which effects the final texture. Use parchment paper for easy cleanup and to prevent sticking while allowing a golden crust to form. Keep an eye on them during the final minutes—once they reach an internal temperature of 165°F (75°C), they are ready to come out. Look for a slight firmness to touch and a beautiful golden color around the edges.

If you want to add extra flavor, broil the meatballs for the last 2-3 minutes of baking. This will enhance the browning and add a delightful char that amplifies the overall flavor. However, watch them closely to prevent burning. Should you have any leftovers, they can be refrigerated for up to four days or frozen for up to three months. Thaw them overnight in the fridge before reheating to ensure even warming.

Serving and Pairing Suggestions

These Baked Turkey Meatballs are incredibly versatile and can elevate a variety of meals. Try them served over spaghetti with marinara sauce; the rich sauce pairs beautifully with the herby meatballs. Alternatively, consider stuffing them into whole wheat sub rolls with sautéed peppers and onions for a satisfying meatball sub. Don’t forget some melted cheese on top to create a gooey finish. For a lighter option, toss them into a salad with mixed greens and a tangy vinaigrette.

For hosting or meal prep, I often prepare a double batch. They freeze well and make convenient grab-and-go options for a busy week. Just pack them in portions with your favorite dipping sauce or side. They can also be added to soups or stews—simply simmer them gently in the broth for additional flavor infusion.

Ingredients

Meatball Ingredients

1 pound ground turkey
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 egg
1 teaspoon Italian seasoning
Salt and pepper to taste

These ingredients blend beautifully to create a perfect meatball mixture!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix the Ingredients

In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, parsley, garlic, egg, Italian seasoning, salt, and pepper. Mix until well combined.

Form the Meatballs

Using your hands, form the mixture into meatballs about 1.5 inches in diameter and place them on the prepared baking sheet.

Bake the Meatballs

Bake in the preheated oven for 20-25 minutes, or until cooked through and golden brown on the outside.

Serve

Let the meatballs rest for a few minutes before serving. They are fantastic with marinara sauce over pasta or enjoyed in a meatball sub.

Enjoy your delicious and healthy baked turkey meatballs!

Pro Tips

You can substitute the ground turkey for ground chicken if you prefer. Adding chopped vegetables like bell peppers or zucchini to the mix will increase the nutritional value and add even more flavor.

Ingredient Substitutions

If you’re looking for a gluten-free option, you can replace traditional breadcrumbs with crushed gluten-free crackers or oats. Additionally, for a dairy-free version, omit the Parmesan or substitute with nutritional yeast for a cheesy flavor. Ground turkey is quite adaptable, but if you prefer other lean meats, ground chicken or even plant-based alternatives can work well in this recipe, with similar seasonings applied.

Vegetables like finely diced bell peppers or grated zucchini can be added to the meatball mixture for extra moisture and nutrition. This subtle addition can also elevate the flavor and texture profile. Just remember to adjust the moisture balance by slightly reducing other liquid ingredients to avoid a wet mixture.

Make-Ahead and Storage

Preparing the meatball mixture a day in advance is a great time-saver. After mixing, cover and refrigerate the uncooked meatballs, allowing the flavors to meld. This extra step can enhance the overall taste significantly. When you’re ready to bake, simply preheat the oven and pop them in—no need to bring them to room temperature first.

For longer storage, cooked meatballs freeze exceptionally well. After baking, allow them to cool completely on a wire rack before placing them in an airtight container or freezer bag to prevent them from getting soggy. Defrosting in the fridge or reheating directly from frozen in the oven ensures they keep their desirable texture.

Troubleshooting Common Issues

If you find that your meatballs are falling apart during baking, it’s often a sign of too little binding. Ensure you’re using the correct amount of egg and breadcrumbs. You might also want to let the mixture sit for a few minutes to allow the breadcrumbs to absorb some moisture before forming the meatballs.

Overbaking can lead to dry meatballs, so using a meat thermometer is an excellent preventive measure. Aim for an internal temperature of 165°F (75°C) for perfectly cooked through meatballs. If you notice the exterior browning too quickly, simply lower the oven temperature to prevent drying out the interior while achieving a nice crust.

Questions About Recipes

→ Can I freeze the meatballs?

Yes! You can freeze uncooked meatballs on a baking sheet and transfer them to a freezer bag once solid. They can be baked directly from frozen, just add a few extra minutes to the cooking time.

→ What can I serve with turkey meatballs?

These meatballs are versatile! They pair well with spaghetti, zucchini noodles, rice, or even in a sandwich.

→ How do I know when the meatballs are done?

The meatballs are done when they reach an internal temperature of 165°F (74°C). You can check this with a meat thermometer.

→ Can I use this recipe for meatloaf?

Absolutely! Just shape the mixture into a loaf and adjust the baking time to about 40-50 minutes.