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These juicy little Baked Turkey Meatballs are cooked on a sheet pan for the ultimate weeknight situation. Perfect for meal prep and so easy to toss in sauce or add to a bowl of veggies. YUM!
Ground turkey meatballs that actually turn out juicy? Say less.
Juicy Little Turkey Meatballs!
At this point, I’m wondering what these little baked turkey meatballs aren’t good with.
So far, I’ve served them in a bowl with rice and roasted veggies.
Tossed them in pasta sauce and boiled some spaghetti.
Brushed with BBQ sauce or tossed them in our firecracker meatball sauce and called them apps!
Drizzled them with tzatziki and stuffed them in a pita with crispy lettuce and juicy tomatoes.
Eaten them (cold, I admit it) from the fridge in a weird late night protein panic sort of situation. IYKYK.
There’s more, I’m sure of it. We honestly make these juicy little meatballs at least once a week. They go with everything, they’re easy to whip up, AND my kids love them. <— If that’s not a win, I don’t know what is.
Ingredient Notes:
Ground Turkey – These oven baked turkey meatballs start with lean ground turkey. I like 93% lean so we still have a bit of fat/flavor in there.
Bread Crumbs – I’ve tested these with Italian bread crumbs, plain bread crumbs, and panko. They work equally well with whatever you’ve got.
Egg – An egg will help bind all the ingredients together.
Garlic & Onion – Be sure to mince them finely for the best texture and so your kids don’t revolt.
Seasoning – This gets changed depending on my mood, but the basic version is Italian seasoning, s&p, and some minced parsley. Get creative with cajun seasoning, seasoned salt, rotisserie chicken seasoning (seriously), or any other blend you like.
How to Make Turkey Meatballs:
Mix: Add all of the ingredients to a mixing bowl and use a wooden spoon or your hands to combine the mixture.
Shape: Start scooping out and shaping the mixture into meatballs, then place each one on a greased baking sheet.
Helpful Tip!
I use a large cookie scoop to scoop out balls of the meatball mixture and then roll it into a nicely shaped ball in the palms of my hands. Works well with a small scoop for mini meatballs too!
Bake: When you’ve finished preparing the meatballs you can pop the baking sheet in a hot oven. They’ll take about 15 minutes to bake.
I always check poultry with a meat thermometer before serving. These turkey meatballs need to reach an internal temp of 165 degrees.
My Favorite Thermometer!
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost.
More Meatball Recipes:
How To Serve Turkey Meatballs:
Pop a toothpick in them and serve them as a snack or appetizer. They’re super flavorful on their own, but some warmed marinara or BBQ sauce makes a nice dip. You could even dip these in our honey mustard dressing.
Heat some marinara on the stove and toss your meatballs in. Serve over pasta or zucchini noodles.
Treat them as a main dish and pile them up on your plate next to a serving of my roasted vegetables and a side salad topped with this homemade ranch dressing.
Pile them into a hoagie roll, top with some low fat mozzarella, and some marinara. How good does that sound?
I also think would be amazing served alongside an air fryer baked potato!
These baked turkey meatballs will be a hit no matter how you serve them!
FAQs:
Yep! We prefer to freeze these after cooking. Pop them on a baking sheet and place in the freezer for 1 hour. Remove from the freezer and place the meatballs in a ziptop bag. Reheat on the stove in some marinara sauce.
They are best stored in a shallow airtight container, and should last for 3 to 4 days in the fridge!
The internal temp should be 165 degrees F. I’ve linked to my favorite meat thermometer above.
MORE TURKEY RECIPES!
- Turkey Meatloaf: It’s just as moist and delicious as a traditional meatloaf!
- Best Turkey Burger Recipe: Honestly. I like these better than beef burgers.
- Leftover Turkey Soup: Use up shredded turkey from the holidays or make it with ground turkey!
- Greek Turkey Meatballs: Same vibe, but with Mediterranean flavors.
Turkey Meatballs
Ingredients
- 1 pound ground turkey
- 1/2 cup bread crumbs
- 1 large egg
- 1/3 cup minced onion
- 2 cloves garlic minced
- 2 tablespoons minced parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 400 degrees. Spray a large rimmed baking sheet with non-stick spray or line with parchment paper.
- Add all of the ingredients to a large mixing bowl and stir well to combine.
- Use a large cookie scoop to scoop out equal sized portions of the meatball mixture. Roll into uniform balls using your hands.
- Place meatballs on the prepared baking sheet and bake for 15-20 minutes or until a thermometer reads 165 degrees.
- Serve hot.
Kerry S says
Very tasty- less fatty and messy
John Doe says
I loved this recipe so much!
Jill Peck says
I was digging for turkey meatball recipes and yours looked good and easy. It was most certainly delicious and easy!! I will definitely make these again. A serving is only 2 points on my WW. I can eat them alone, or put some sauce on them. So excited to have another low point dinner!
Karly says
So glad you enjoyed these!
Tiffany Combs says
This recipe was great with so much great flavor can’t even tell I was eating ground Turkey just one thing I would suggest is turning the meatballs half way through cooking found one side got overly dark and the other side didn’t Brown at all other than that I loved it.
Gisele Sabourin says
Hi I tried this recipe and Wow, they are delish. My husband and I loved them.
Karly says
Glad to hear that! 🙂
Marti Dettmann says
Does anyone put cheese on top? I’m from WI, haha! Also, I added broccoli, carrots and zucchini as I didn’t have peppers. Going to bake it tomorrow, thanks so much!
Lauren says
These were really good and easy! Thank you!
Staci Overmyer says
We love these!!! I add very finely chopped red pepper. We serve them with BBQ sauce. We’ve done them with spaghetti squash & marinara and in meatball subs. Luv Luv Luv these meatballs
Karly says
Thanks, Staci! The bell pepper sounds like a great addition!