Baked Turkey Meatballs
Juicy, tender turkey meatballs packed with Italian herbs and Parmesan cheese, baked to perfection. A healthier, lighter alternative to classic beef meatballs, perfect for serving with pasta, in a sub, or as a standalone appetizer.
For 4 servings
7 steps. 20 minutes total.
- 1
Preheat your oven to 400°F (200°C)
- a.Line a large baking sheet with parchment paper for easy cleanup.
- 2
In a large mixing bowl, combine the Italian breadcrumbs and milk
- a.Let it sit for 2-3 minutes to form a paste (a panade). This is the secret to moist meatballs.
- 3
Step 3
- a.To the panade, add the lightly beaten egg, grated Parmesan cheese, chopped parsley, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well to combine.
- 4
Add the ground turkey to the bowl
- a.Use your hands to gently mix everything together until just combined. Be careful not to overmix, as this can result in tough meatballs.
- 5
Step 5
- a.Using a cookie scoop or your hands, form the mixture into approximately 16 meatballs, about 1.5 inches in diameter. Arrange them in a single layer on the prepared baking sheet, ensuring they don't touch.
- 6
Step 6
- a.Bake for 18-20 minutes, or until the meatballs are lightly browned and cooked through. For accuracy, check that the internal temperature reaches 165°F (74°C) with a meat thermometer.
- 7
Remove from the oven and let them rest for a few minutes
- a.Serve hot with your favorite marinara sauce, over pasta, or in a sandwich.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest meatballs, use 93% lean ground turkey. Anything leaner can become dry.
- 2Do not overmix the meat mixture. Combine ingredients until they just come together to keep the meatballs tender.
- 3Using a small ice cream or cookie scoop ensures uniformly sized meatballs, which helps them cook evenly.
- 4For extra browning, you can broil the meatballs for the last 1-2 minutes of cooking, but watch them closely to prevent burning.
- 5Let the meatball mixture rest in the fridge for 15-30 minutes before rolling. This helps the flavors meld and makes the meatballs easier to shape.
- 6The panade (milk and breadcrumb paste) is a crucial step for adding and retaining moisture in lean meat like turkey.
Adapt it for your goals.
Spicy
Add 1/2 to 1 teaspoon of red pepper flakes to the meat mixture for a spicy kick.
Veggie PackedVeggie-Packed
Finely grate 1/2 cup of zucchini or carrot (squeeze out excess moisture) and add it to the mixture for extra nutrients and moisture.
Cheesy CenterCheesy Center
Press a small cube of mozzarella cheese into the center of each meatball before rolling it closed for a gooey, melted cheese surprise.
HerbaceousHerbaceous
Substitute the dried oregano with 2 tablespoons of a finely chopped fresh herb mix, such as basil, oregano, and thyme.
Why this is on our healthy list.
Lean Protein Powerhouse
Ground turkey is an excellent source of lean protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting satiety.
Heart-Healthy Choice
Compared to red meats like beef, turkey is lower in saturated fat, making these baked meatballs a more heart-friendly option for your weekly meals.
Rich in B Vitamins
Turkey is a good source of B vitamins, particularly niacin (B3) and B6. These vitamins are crucial for converting food into energy, supporting brain function, and forming red blood cells.
Frequently asked questions
A serving of 4 meatballs contains approximately 280-320 calories, depending on the exact fat content of the turkey and type of breadcrumbs used. This is an estimate and can vary.