Baked Turkey Meatballs
Juicy, tender turkey meatballs baked to golden perfection. Made with lean ground turkey, breadcrumbs, parmesan, and Italian herbs, these meatballs are lighter than traditional beef versions but just as satisfying. Perfect over spaghetti, in a sub sandwich, or served with a simple side salad.
For 4 servings
- prep
Preheat the oven and prepare the baking sheet.
1.Preheat oven to 400°F (200°C).2.Line a baking sheet with parchment paper and lightly brush with olive oil. - mix
Combine the meatball mixture.
1.In a large mixing bowl, add ground turkey, breadcrumbs, beaten egg, parmesan, minced onion, garlic, parsley, oregano, basil, salt, and pepper.2.Mix gently with your hands until just combined. Do not overmix or the meatballs will be dense.TIPOvermixing makes the meatballs tough. Stop as soon as the ingredients are evenly distributed. - prep
Shape the meatballs.
1.Using slightly damp hands, roll the mixture into 16 evenly sized meatballs, about 1.5 inches in diameter.2.Place them on the prepared baking sheet, spacing them about an inch apart.TIPDamp hands prevent the mixture from sticking while rolling. - bake · ~22 min
Bake the meatballs until golden and cooked through.
Bake for 20-22 minutes, turning once halfway through, until the meatballs are lightly golden on the outside and register 165°F (74°C) on an instant-read thermometer.
TIPInsert the thermometer into the center of a meatball to ensure the internal temperature reaches 165°F for food safety. - rest · ~5 min
Rest briefly before serving.
Let the meatballs rest on the baking sheet for 3-5 minutes before serving or adding to sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use wet hands when shaping the meatballs to prevent the lean turkey mixture from sticking.
- 2Chill the formed meatballs for 15 minutes before baking to help them hold their shape.
- 3Turn the meatballs halfway through baking for even browning and a crisp exterior.
- 4Let the meatballs rest 5 minutes after baking so the juices redistribute and stay moist.
- 5Use an instant-read thermometer to confirm 165°F at the center, as turkey can dry out if overbaked.
- 6Swap unseasoned breadcrumbs for panko for a lighter, airier texture.
Adapt it for your goals.
Low-carb / keto
Replace breadcrumbs with an equal amount of almond flour or crushed pork rinds to reduce carbs while keeping the meatballs moist and keto-friendly.
gluten freeGluten-free
Use gluten-free breadcrumbs or rolled oats (certified gluten-free) instead of plain breadcrumbs to make this dish safe for those with celiac disease or gluten sensitivity.
spicySpicy
Add 1/2 teaspoon red pepper flakes or 1 finely chopped fresh chili to the mixture for a spicy kick that complements the Italian herbs.
dairy freeDairy-free
Swap the parmesan for 2 tablespoons of nutritional yeast or dairy-free grated cheese to maintain umami without dairy.
extra herbyExtra-herby
Increase fresh parsley to 1/4 cup and add 1 tablespoon fresh chopped basil for a brighter, fresher flavor profile.
Why this is on our healthy list.
Lean Protein Source
Ground turkey provides high-quality, lean protein that supports muscle maintenance and repair with less saturated fat than beef or pork.
Rich in Calcium
Parmesan cheese adds a modest amount of calcium, which is essential for strong bones and teeth.
Contains Antioxidants
Fresh parsley, oregano, and basil supply antioxidants that help combat oxidative stress and inflammation.
Low in Saturated Fat
Using lean ground turkey and baking instead of frying keeps the saturated fat content significantly lower than many traditional meatball recipes.
Frequently asked questions
Turkey is very lean and dries out easily. Be careful not to overbake — cook only until the internal temperature reaches 165°F, and avoid overmixing the meat.
