Baked Turkey Meatballs
These easy Baked Turkey Meatballs are simple, filled with flavor, and baked instead of fried, for a lighter, delicious weeknight dinner with minimal clean-up. Ready in about 30 minutes, it’s an Italian-inspired recipe the whole family will love.
Whenever we need a dinner the whole family will actually eat, we turn to meatballs. And these Baked Turkey Meatballs are one of the recipes we always reach for. Simple, flavorful and best of all, mess-free, these are absolutely delicious and perfect for busy weeknight dinners. Baked, not pan-fried, these meatballs have a perfectly browned outside crust and are tender and juicy inside. And because they’re made with familiar flavors, my kids LOVE them.
Seasoned ground turkey gets mixed with Italian-inspired spices and ingredients then scooped into balls before being baked to golden perfection. These Baked Turkey Meatballs are a lighter, just as delicious version of a classic beef meatball, and we promise, you won’t sacrifice any flavor. These meatballs are easy to get on the table in 35 minutes and we love that the ways to serve them are endless — piled onto pasta, tucked into a sandwich or simply enjoyed on their own.
If you like this lightened-up recipe, be sure to try some of our other favorite go-to’s. We love these flavor-packed Spinach and Feta Turkey Burgers and this easy and delicious Healthy Egg Roll In a Bowl.
Why You’ll Love This Recipe
- Baked Instead of Fried: Using the oven for these meatballs is a lighter, hands-off cooking method. Not to mention, a much easier clean-up.
- Ground Turkey Keeps It Lean: Swapping in ground turkey for ground beef or pork lightens things up without sacrificing any flavor or texture.
- Made on One Sheet Pan: Which is super convenient and again, means minimal cleanup.
- Freezer-Friendly: These meatballs are great to freeze for future meals. It’s easy to double the batch for meal prep.
Ingredients
- Ground Turkey: Lean and juicy, use white or dark meat, or a combo.
- Italian Style Panko Breadcrumbs: Adds body to the meatballs, and classic flavor.
- Milk: To keep the meatballs moist.
- Eggs: For the binder.
- Parmesan: Nutty and bold, freshly grate your own for the best flavor.
- Garlic: Essential to season the meatballs. Use freshly minced.
- Worcestershire Sauce: Adds a savory umami note to mimic the flavor of classic beef meatballs.
- Italian Seasoning & Onion Powder: For flavoring.
- Salt & Pepper: Season generously.
- Olive Oil: Use a good quality extra virgin olive oil.
- Parsley: A fresh herb garnish is the perfect finishing touch.
How To Make Baked Turkey Meatballs
1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
2. In a large bowl, combine the panko breadcrumbs and milk. Let the mixture sit for 5 minutes until the breadcrumbs have absorbed most of the milk.
3. Add the eggs, Parmesan cheese, garlic, Worcestershire sauce, olive oil, Italian seasoning, onion powder, salt, pepper, and parsley. Stir until well combined.
4. Add the ground turkey and gently mix with your hands until everything is just combined. Be careful not to overmix.
5. Scoop about 2 tablespoons of the mixture and roll into meatballs. Place them about 1 inch apart on the prepared baking sheet.
6. Lightly drizzle or brush the tops with a little olive oil.
7. Bake for 18–20 minutes, or until the meatballs reach an internal temperature of 165°F.
8. For extra browning, broil for 1–2 minutes at the end, watching carefully.
Expert Tips
- Soak Breadcrumbs in Milk Before Mixing: This keeps the lean turkey meat from drying out during baking.
- Mix Meatball Mixture Gently: Resist the urge to stir and stir. Mix only until combined, since over-mixing leads to dense, tough meatballs.
- Use a Cookie Scoop to Portion: This will ensure the meatballs are all the same size so they cook at the same rate.
- Check for Doneness With a Meat Thermometer: Do this for the most accurate read — 165°F is what you’re looking for, rather than relying on color alone, since turkey can look done before it’s fully cooked.
Watch How to Make It
Variations & Substitutions
- Add a Splash of Marinara Sauce: A small amount to the pan for the last few minutes of baking will keep the meatballs extra moist and add some extra flavor.
- Swap Italian Seasoning for Taco Seasoning: To give the meatballs a different, bold flavor profile. And serve in a bowl with rice.
- Make Mini Meatballs: Bite-sized versions are great for appetizers or a party platter. Just be sure to adjust the bake time down.
- Add Finely Grated Zucchini or Carrot: As a way to sneak in extra vegetables and keep the meatballs extra moist.
Storage
Store leftover meatballs in an airtight container in the fridge for up to 4 days. Reheat on the stovetop in your sauce of choice over medium heat until warmed through. You can also reheat in the oven without sauce, or in the microwave, until hot.
Freeze baked meatballs in a single layer, then transfer them to a freezer bag and store for up to 3 months. Reheat from frozen in the oven or simmer directly in sauce.
These are great for meal prep — mix and bake the meatballs up to a few days in advance, cool, then store in the fridge in an airtight container. When you’re ready to serve, simmer in your sauce of choice until warm.
Frequently Asked Questions
Definitely! Ground chicken is another lean meat option that’s lighter but still flavorful and tender in texture.
If you don’t soak the breadcrumbs in milk before adding, the meatballs can have a dry texture. If you over-bake them, they can dry out as well.
Yes! Freeze cooked and cooled meatballs in a single layer before transferring to a freezer bag and storing for up to 3 months. They’re great for future meals, just reheat from frozen in the oven or simmer them directly in your sauce of choice.
Sure – heat a few tablespoons of olive oil over medium-high heat in a pan with high sides then add the meatballs in a single layer, rotating and flipping so all sides are browned and cooked through.
More Meatball Recipes
Baked Turkey Meatballs
Ingredients
- 2 pounds 93/7 ground turkey
- ¾ cup Italian-style panko breadcrumbs
- ½ cup milk
- 2 large eggs
- ½ cup grated Parmesan cheese
- 4 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley optional
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
- In a large bowl, combine the panko breadcrumbs and milk. Let the mixture sit for 5 minutes until the breadcrumbs have absorbed most of the milk.
- Add the eggs, Parmesan cheese, garlic, Worcestershire sauce, olive oil, Italian seasoning, onion powder, salt, pepper, and parsley. Stir until well combined.
- Add the ground turkey and gently mix with your hands until everything is just combined. Be careful not to overmix.
- Scoop about 2 tablespoons of the mixture and roll into meatballs. Place them about 1 inch apart on the prepared baking sheet.
- Lightly drizzle or brush the tops with a little olive oil.
- Bake for 18–20 minutes, or until the meatballs reach an internal temperature of 165°F.
- For extra browning, broil for 1–2 minutes at the end, watching carefully.
Video
Notes
- Store leftover meatballs in an airtight container in the fridge for up to 4 days. Reheat on the stovetop in your sauce of choice over medium heat until warmed through. You can also reheat in the oven without sauce, or in the microwave, until hot.
- Freeze baked meatballs in a single layer, then transfer to a freezer bag and store for up to 3 months. Reheat from frozen in the oven or simmer directly in sauce.
- You can mix and bake the meatballs up to a few days in advance, cool, then store in the fridge in an airtight container. When you’re ready to serve, simmer in your sauce of choice until warm.
