Turkey Meatballs

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These classic Turkey Meatballs are moist and flavorful, easy to make, perfect for meal prep, freeze well, and are an ideal quick dinner option for any group size.

Pair these turkey meatballs with a simple side dish such as this Cucumber SaladItalian Salad, or Roasted Brussels Sprouts.

Bowl of finished Turkey Meatballs over spaghetti with sauce. Hand holding a fork ready to dig in.

Our Favorite Turkey Meatballs

My family is obsessed with these mini Turkey Meatloaves, so I thought I’d switch it up a bit and make Turkey Meatballs. Meatballs are a favorite comfort food at my home (see our go-to recipe here), but I decided to switch things up and try a leaner meat option. 

And honestly, we do not miss the beef, pork, or sausage in this recipe! We love serving these over Pesto Pasta or this Zucchini Pasta.

Laying out all meatball ingredients, including panko, onions, seasonings, meat, and more.

Ingredients

  • Onion: Adds moisture and subtle sweetness to the turkey meatballs.
  • Ground Turkey: The main protein; a leaner alternative to beef or pork.
  • Panko Breadcrumbs: Provide structure and help bind the meatballs, keeping them tender.
  • Grated Parmesan: Adds a savory, cheesy flavor and helps bind the mixture.
  • Olive Oil: Enhances flavor and adds moisture.
  • Fresh Parsley: Brings a fresh, herby taste.
  • Seasonings: These create a robust and well-rounded flavor profile, mimicking the taste of traditional meatballs.
  • Egg: Acts as a binder, holding the meatballs together.
  • Worcestershire Sauce: Adds depth and a slight tang, enhancing the meaty flavor.

Onions being grated for this recipe.

Combining meatball ingredients and rolling them into balls for the recipe.

Tips For Success

  • Chill Ground Turkey: Keep it cold for easier shaping; handle minimally to prevent warming.
  • Grate Onion: Essential for even flavor distribution and texture, avoiding uncooked chunks.
  • Use Panko Breadcrumbs: They create a lighter, crispier texture.
  • Include ‘Secret’ Ingredients: Beef bouillon and Worcestershire sauce enhance meaty flavor.
  • Bake, Don’t Fry: Healthier and simpler, it cooks meatballs evenly without flipping.

Meatballs cooking in the oven for the recipe.

STORAGE

Freezing And Reheating Meatballs

  • Freezing Turkey Meatballs: Cool completely, arrange on parchment-lined baking sheet, freeze 1-2 hours until solid, transfer to airtight container or bag (label with date), and store in freezer.
  • Reheating Meatballs: Preheat oven to 350°F (175°C), place frozen meatballs on baking sheet, and bake 15-20 minutes until heated through.

The meat mixed with pasta and red sauce, ready to eat.

Serve Turkey Meatballs Alongside

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Turkey Meatballs

5 from 8 votes
These classic Turkey Meatballs are not only incredibly moist and flavorful, but they're also a breeze to make and perfect for meal prep. Plus, they freeze beautifully, so you can always have a quick and easy dinner option on hand. Whether you're cooking for one or feeding the whole family, these Turkey Meatballs are sure to be a hit!
Bowl of finished Turkey Meatballs over spaghetti with sauce. Hand holding a fork ready to dig in.
Print Recipe

Turkey Meatballs

Bowl of finished Turkey Meatballs over spaghetti with sauce. Hand holding a fork ready to dig in.
5 from 8 votes
These classic Turkey Meatballs are not only incredibly moist and flavorful, but they're also a breeze to make and perfect for meal prep. Plus, they freeze beautifully, so you can always have a quick and easy dinner option on hand. Whether you're cooking for one or feeding the whole family, these Turkey Meatballs are sure to be a hit!
Course Appetizer, Dinner, Main Course
Cuisine American, Healthy
Keyword turkey meatballs
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 30 meatballs
Chelsea Lords
Calories 46kcal
Cost $8.45

Ingredients

Meatballs

  • 1 large yellow onion, peeled & grated on large holes of cheese grater
  • 1 pound 93/7 ground turkey
  • 1/2 cup Panko breadcrumbs (Note 1)
  • 1/3 cup grated Parmesan (Note 2)
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon each: fine sea salt & pepper
  • 1 teaspoon each: beef bouillon powder, onion powder, garlic powder, & Italian seasoning (Note 3)
  • 1/2 teaspoon each: dried oregano & dried basil
  • 1 large egg
  • 2 teaspoons Worcestershire sauce

Optional Serving Suggestion

  • Optional, serve with: 1 pound dry spaghetti (cooked according to package instructions) and 3 cups marinara sauce (homemade or store-bought), fresh Italian parsley, freshly grated Parmesan cheese

Instructions

  • MEATBALLS: Preheat the oven to 400 degrees F. Grease a large rimmed baking sheet pan with cooking spray and set aside. Peel the onion and grate it on the large holes of a cheese grater until you have a completely filled 1/2 cup of grated onion. Add to a very large bowl. Add remaining meatball ingredients. Gently knead the ingredients until they are integrated, being careful not to overwork the meat.
    Onions being grated for this recipe.
  • MEATBALLS CONT.: Use a tablespoon measuring spoon to scoop a heaped tablespoon of the meat mixture and roll it into an evenly-sized ball. Repeat with the 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).
    Combining meatball ingredients and rolling them into balls for the recipe.
  • BAKE: Generously spray the meatballs with cooking spray. Bake for 18 minutes, then use a spatula and your fingers (careful, they're hot) to gently flip the meatballs over to the other side. Bake for another 5-10 minutes, or until nicely golden brown and baked through.
    Meatballs cooking in the oven for the recipe.
  • SERVE: If desired, warm the marinara sauce in a small pot on the stovetop. Once the 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!

Video

Recipe Notes

Note 1: Panko breadcrumbs: Panko breadcrumbs are lighter and crispier than traditional breadcrumbs, which gives these meatballs a great texture.
Note 2: Parmesan: It's important to use the right type of Parmesan cheese to ensure that your turkey meatballs don't end up overly salty or with an odd flavor. Avoid using shelf-stable grated Parmesan, as it doesn't have the same flavor as freshly grated cheese. Instead, grab fresh (refrigerated) grated Parmesan. Or, grab a block of Parmesan and grate it using a microplane.
Note 3: Don't skip the "secret" ingredients. 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! 

Nutrition Facts

Serving: 1serving | Calories: 46kcal | Carbohydrates: 1.9g | Protein: 3.8g | Fat: 2.6g | Cholesterol: 17.3mg | Sodium: 113.5mg | Fiber: 0.2g | Sugar: 0.4g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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10 Comments

  1. 5 stars
    This was the perfect recipe for our family dinner last night! So delicious; had nothing but smiling faces all around the table!

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