This classic Turkey Meatballs Recipe is moist, full of flavor, simple to make, freezer friendly, and ideal for fast dinners or meal prep.
author’s note
Make A Batch Of Turkey Meatballs And You’re Set For The Week!
I’ve made a lot of meatballs over the years, but these Turkey Meatballs surprised even me. I first made them on a night when I was low on groceries, low on time, and needed something my whole family would happily eat. I grabbed a pack of ground turkey and figured I’d try making a lighter spin on my favorite beef meatballs.
The first test batch turned out way better than expected. They had the same cozy flavor I love in classic meatballs but felt lighter and fresher. The grated onion, Parmesan, and my two “secret” boosters give them so much depth while keeping the texture moist and tender.
Since that night, I’ve made this recipe more times than I can count. I rely on it for meal prep, freezer meals, last minute dinners, protein add-ins for pasta or salads, and quick lunches.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Ground Turkey (93/7) | Avoid 99 percent lean which dries out faster |
| Onion (grated) | Finely mince if you prefer no grated texture |
| Panko Breadcrumbs | Regular breadcrumbs work but won’t be as light |
| Parmesan | Use refrigerated grated Parmesan for best flavor |
| Egg | No substitute recommended |
| Worcestershire Sauce | Coconut aminos or soy sauce work in a pinch |
| Beef Bouillon Powder | Use chicken bouillon if you must |
How To Make Turkey Meatballs Recipe
- Preheat: Oven to 400°F; grease baking sheet.
- Combine: Mix ground turkey, grated onion, breadcrumbs, Parmesan, parsley, seasonings, egg, olive oil, and Worcestershire sauce in a bowl.
- Form Balls: Roll mixture into balls; place on baking sheet.
- Bake: 18 minutes, flip, then 5-10 more minutes.
- Serve: Optionally with marinara sauce and spaghetti.
Quick Tip
Pro-tip for rolling out meatballs: Use cooking spray! When forming the meatballs, it can be helpful to lightly grease your hands with cooking spray to prevent the meat from sticking.
Storage
- Meal Prep: Cook a full batch, cool, and portion into containers with sauce or keep the sauce separate to prevent sogginess. Keep in the fridge for up to 4 days.
- Freezer: Freeze cooked meatballs on a lined sheet pan until firm, then transfer to a freezer bag. Freeze up to 3 months.
Serve Turkey Meatballs Alongside:
Dinner
Red and White Pasta
Salads
Caesar Salad Recipe
Side Dishes
Roasted Vegetables
Appetizers
Life-Changing No-Knead Dinner Rolls
Turkey Meatballs
Video
Equipment
- Large sheet pan (15" x 21")
Ingredients
- 1 large yellow onion
- 1 pound ground turkey 93/7
- 1/2 cup panko breadcrumbs see note 1
- 1/3 cup grated Parmesan cheese see note 2
- 2 tablespoons olive oil
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon beef bouillon powder see note 3
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 large egg
- 2 teaspoons Worcestershire sauce
- Serving suggestions see note 4
Instructions
- Preheat oven to 400°F. Grease a large sheet pan with cooking spray and set aside. Peel onion and grate it on the large holes of a grater until you completely fill 1/2 cup. Add to a very large bowl. Add remaining meatball ingredients. Gently knead until ingredients are integrated, careful not to overwork the meat.
- Use a tablespoon measuring spoon to scoop a heaped tablespoon of the meat mixture and roll it into an evenly sized ball. Repeat with remaining meat mixture to make around 30 meatballs. (I find it helpful to lightly grease my hands with cooking spray to make rolling the balls easier).
- Generously spray meatballs with cooking spray. Bake 18 minutes, then use a spatula and your fingers (careful, they’re hot) to gently flip meatballs to the other side. Bake another 5–10 minutes or until nicely golden brown and baked through.
- If desired, warm marinara sauce in a small pot on the stovetop. Once meatballs are done baking, toss them with the warmed marinara sauce and serve atop cooked spaghetti. If desired, garnish with chopped parsley and grated Parmesan cheese. Add additional cracked pepper and a drizzle of olive oil to plates if desired. Enjoy promptly!
Recipe Notes
Note 3: Beef bouillon powder and Worcestershire sauce may not be traditional meatball ingredients, but they add a rich, meaty flavor that will take these turkey meatballs to the next level!
Note 4: Optionally serve with 16 ounces spaghetti (cooked according to package instructions) and 3 cups marinara sauce (homemade or store-bought), fresh Italian parsley, and/or freshly grated Parmesan cheese.
Storage: To freeze Turkey Meatballs, cool completely, arrange on parchment-lined baking sheet, freeze 1–2 hours until solid, transfer to airtight container or bag, and store in freezer. To reheat, preheat oven to 350°F (175°C), place frozen meatballs on sheet pan, and bake 15–20 minutes until heated through.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and easy!
I’m so thrilled to hear this! Thanks for your comment!
A perfect family dinner! I love that they freeze well, it’s handy to have extras on hand!
Thanks so much! It is soo nice being able to freeze them and have them on hand!
We are having this recipe tonight, bon apetit!
Hope you love these turkey meatballs Liz! 🙂
This was the perfect recipe for our family dinner last night! So delicious; had nothing but smiling faces all around the table!
So happy to hear that!! Thanks Beth! 🙂
I love making these early in the week and freezing them for easy dinners!
So glad to hear it! 🙂
These are so good!
Thank you! 🙂