These baked Turkey Meatballs are tender in the middle and perfectly crispy on the outside. They’re healthy, versatile, loaded with flavor, and come together in just 30 minutes!
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These turkey meatballs are a dream come true.
A lightened up, but just as delicious, version of my easy beef meatballs, they are lean and high in protein but still moist, tender, and packed with flavor.
They’re made with ground turkey, parmesan cheese, Italian seasoning, and more, baked until steaming hot, then broiled to get that crispy exterior.
The possibilities are endless!
Ingredients for turkey meatballs:
- Ground Turkey: you can also use ground chicken or check out my easy beef meatballs instead.
- Breadcrumbs: give the meatballs more structure and absorbs moisture from the turkey and milk so the meatballs are extra tender.
- Parmesan Cheese: cheese is optional but it adds a little extra moisture and delicious salty cheesiness. If pairing with a sauce that doesn’t go well with Parmesan, simply leave it out.
- Milk: soaks into the breadcrumbs to add moisture and bind the mixture together.
- Egg: helps bind all the ingredients together so the meatballs can hold their shape.
- Italian Seasoning, Salt, Minced Garlic, Onion Powder, and Black Pepper: a simple blend of seasonings that gives the meatballs tons of flavor!
How to make turkey meatballs
This baked turkey meatballs recipe is ready in just 30 minutes, from start to finish!
- Combine the meatball ingredients: In a large bowl, combine turkey, breadcrumbs, cheese, milk, egg, and seasonings. Mix well, but avoid over-mixing, then let the mixture sit for 10-20 minutes.
- Form the meatballs: Portion the meat mixture into 1-1 1/4″ balls, then place onto a baking sheet lined with parchment paper or foil.
- Bake: Bake the meatballs at 400ºF for 13-15 minutes, then broil for 2-5 minutes to brown, if desired, before serving!
How do you know when turkey meatballs are done?
The best way to check that your turkey meatballs are done is to check the internal temperature with a meat thermometer. It should be 165-170ºF.
You can also cut one meatball in half and touch the very center. If it’s hot, then they’re probably good to go!
Why are my turkey meatballs firm and dry?
If your meatballs came out tough, there may be a couple of reasons why:
- You over-mixed. When you’re mixing all the meatball ingredients, make sure everything is well-incorporated but be careful not to mix too much. If you overwork the meat it may become tough.
- You over-baked. Turkey is a lean meat, so they can go from moist to dry very quickly. Be sure to bake them to 165-170ºF and no more so that they stay tender and moist!
Tips and tricks for turkey meatballs
- Make them uniform. Make sure the meatballs are all similar in size (1-1 1/4″ balls) before you bake them so they cook fully and evenly.
- Broil them. After you bake the meatballs, I highly recommend broiling them for an extra 2-5 minutes. It takes a little bit of extra time, but that crispy exterior will make it so worth it!
- For alternative cooking methods, check out my air fryer meatballs recipe.
- Use another meat. You can easily swap the ground turkey out for ground beef or ground chicken if preferred.
How to serve turkey meatballs
- In another meatball recipe. Use them to make sweet and sour meatballs, slow cooker Swedish meatballs, or meatballs in orange sauce.
- In pasta. Swap them for ground meat in this Baked Spaghetti or cut the meatballs into smaller pieces and add them into baked ziti or rigatoni pasta bake.
- On pizza. Dice them up and swap them for the chicken in my chicken alfredo pizza recipe or for the beef in my grilled cheeseburger pizza recipe.
- In a sandwich. Toast a couple of hoagie rolls, slather on some marinara sauce, top it off with meatballs and provolone cheese, and broil it until the cheese is nice and melty.
- In soup. Swap the Italian seasoning for chili powder and cilantro and serve them in albondigas soup.
- As an appetizer. Skewer the meatballs with toothpicks and serve them as an appetizer next a bowl of marinara sauce for dipping.
How to store
Leftover turkey meatballs will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, microwave, bake or simmer on the stove in your favorite sauce until heated through.
More meatball recipes
- Sweet and Sour Meatballs
- Pineapple Brown Sugar Meatballs
- Instant Pot Meatballs and Mashed Potatoes
- Instant Pot Swedish Meatballs
- Slow Cooker Cranberry Meatballs
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- 1 pound ground turkey (454 grams)
- ½ cup dry breadcrumbs (55 grams)
- ½ cup Parmesan cheese (35 grams) optional
- ¼ cup milk
- 1 egg
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Preheat oven to 400 degrees F and line a rimmed baking sheet with foil or parchment paper if desired.
- In a large bowl, combine turkey, bread crumbs, cheese if using, milk, egg, Italian seasoning, salt, garlic, onion powder, pepper and soaked bread crumbs. Mix well but don't overmix — make sure there are no clumps of bread crumbs in the mixture. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.
- Roll into 1-1¼" balls and place on prepared baking sheet. Bake at 400 degrees F for 13-15 minutes, until an internal temperature of 165 degrees F is reached. OPTIONAL: to brown the tops, turn the oven to broil for 2-5 minutes.
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