This post may contain affiliate links. Read disclosure policy
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.
Rasika says
Trying out this recipe . Nice and easy . Thanks !
Crystal says
These were good but I will just make them differently next time. I didn’t have fresh parsley so used dried (one tablespoon) and it’s too much spices, next time I’ll definitely remember to get fresh parsley. I will also sautee the onions and garlic first next time, they are adding adding a lot of texture that I don’t necessarily love in meatballs. Overall, great and simple recipe!
Chris says
This looks like a great recipe! Thanks for sharing! I was wondering if I could cook them in the oven first and then add them to the crockpot with a sauce? Do you think they would come out as moist (versus browning them on stove)?
Karly says
I do think you could do that, but not sure if they’ll turn out quite as moist.
Sharon says
Probably a dumb question….
are the bread crumbs fresh or dried?
Karly says
Dried. 🙂
sue | the view from great island says
These look so deliciously crisp on the outside!
Stephanie T Bozzuto says
Do they freeze well? I would probably make a big batch and then freeze them for a really quick dinner.
Karly says
I think they’d freeze great!
Kathy @ Beyond the Chicken Coop says
Meatballs are always a hit in our house! This turkey version looks delicious!
HimalayanSalt says
These look so delicious. Thanks fro sharing the recipe.
Mireille | The Tortilla Channel says
Karly,
Love turkey and these turkey meatballs look delicious! So much lighter than ground beef meatballs.
Maggie A Martin says
I will give these a try tomorrow Karly. Sounds good and easy
Maggie
Maggie Martin says
I have been making these once a month for over a year now, Hubs, who doesn’t like anything loves these. I now make a triple batch and freeze them, they get dumped in the crockpot (still frozen) with whatever sauce I decide on and 2.5 to 3 hrs later the house smells good and they are ready.!
Easy, good and inexpensive.
Thanks again Karly
Maggie
Karly says
Oh, I love to hear that, Maggie! Thanks!
Lynn Householder says
Darn, I was hoping this was low carb! I make meatballs with almond meal, it lightens them up nicely.
Karly says
I’ve been sharing all of my low carb recipes over on thatlowcarblife.com, but you could easily make these low carb by swapping in almond flour (probably just 1/4 cup) and adding some powdered parmesan cheese. Ground pork rinds also make a great sub for bread crumbs, if you haven’t tried that yet. 🙂
Julie Fedele says
Please unsubscribe me from this website Buns in my oven!!
Eileen Wounded Shield says
UNSUBSCRIBE FROM ALL PLEASE??????
Karly says
I’m not sure what you’re subscribed to, but everything has an unsubscribe button that you can click yourself. 🙂
Susan says
These look so good! Could these be done in a Crock Pot?
Karly says
Yes, they could! You’d want to brown them on the stove first though to make sure they hold their shape. Then just finish the cooking process on low for 3 or 4 hours. 🙂
Rosa Tamm says
YUM! These look so delicious!
Can’t wait to try!
kitty price says
How many meatballs per serving?
Karly says
It will really depend on how large you roll your meatballs. I based the nutrition off of this recipe serving 4. I had about 12 larger meatballs or 20 smaller meatballs.
Deb Farley says
My grandson loves these! I put them stovetop and cook in chicken broth. They are amazing and healthy. Freeze well too.