Some nights I want to be adventurous in the kitchen, and other nights I want dinner to be ready and I want you to give me a hug and say, “Yeah, I’m doing a good job.”those are the nights i make Baked turkey meatball.
Why You’ll Love These Grilled Meatballs
Fork-tender, chewy, and layered with Italian spices and herbs, these healthy turkey meatballs will want to be your mealtime cheerleader.
- easy to make. Like all of my 30-minute meals, these turkey meatballs come together quickly, making them the hero of a busy night. Baking bread is hands-free!
- super juicy. Bland and charred (or I gasp!, dry) turkey meatballs in the old days? me too! That’s why we made these turkey meatballs so juicy and delicious.
- health. Turkey is a lean source of protein and a nice change from chicken meatballs.
- no need to hunt for ingredients. Once you have the ground turkey and parmesan cheese in the fridge, you should have all the other ingredients in your pantry to make this simple turkey meatball recipe. You don’t have to hunt around the supermarket for ingredients.
- pure comfort. Nothing is more intrinsically satisfying than good old fashioned spaghetti and meatballs. No matter what the day, pasta recipes always seem to be a hit.
This recipe makes about 20 meatballs, so it can cover a few dinners for a leftovers-loving family of two or feed a small dinner group.
5 star review
“The best recipe ever! I made 10 as soon as it was finished and cooled! I had a lot of fun dancing when I ate it!!!”
– Ruby –
The best way to cook meatballs
Most meatball recipes call for browning the meatballs in a pan on the stovetop, which is undeniably delicious, but can also be messy and a bit messy. This streamlined version does not use the stove at all.
- Instead of browning the meatballs on the stovetop, place them on a baking sheet lined with aluminum foil (or parchment paper) for easy cleanup.
- Brushing with olive oil gives the meatballs a golden brown exterior and a juicy interior. No need for troublesome frying.
Save the stovetop method for when you want to prepare a meatball recipe for a slow night or a special occasion (like this mozzarella meatball casserole).
For a quick, hassle-free way to spend a weekday night, Baked The meatball moves.
how to make turkey meatballs
component
- grand turkey. While traditional meatball recipes usually call for a mix of different meats (sometimes up to three), this turkey meatball recipe is easy to make using just ground turkey. increase. Turkey is lean and mild.
- Italian seasoned bread crumbs.together eggMeatballs need breadcrumbs to hold the meat together and keep the meatballs moist. I like the Italian seasoned ones because they allow for extra flavor to build up without extra effort.
- Lazy Girl Basic Spice. Garlic powder, onion powder, dried oregano, red pepper flakes. Because sometimes you get hungry and crave for meatballs…you don’t need to grate onions or mince garlic.
- Parmesan. Because meatballs taste better with cheese in them. That’s true. Parmesan cheese also helps keep the meatballs moist.
direction
- grab a big bowl. Add spices, Parmesan cheese, and ground turkey.
- add eggs. Be gentle when combining.
- shape into meatballs. Place on a foil-lined baking sheet.
- Brush meatballs with olive oil. This keeps the outside crispy and moist.
- bake. Cook turkey meatballs at 375°F for 1 1/2-inch meatballs for 15 minutes or until meatballs reach an internal temperature of 165°F on a meat thermometer. When cutting into meatballs, they should be cooked through.
Recipe variations
storage tips
- to the store. Refrigerate meatballs in an airtight container (with or without sauce) for up to 4 days.
- to reheat. Gently reheat leftovers in a stovetop, 350-degree Fahrenheit oven, or microwave (with or without sauce).
- To freeze. Turkey meatballs can be frozen cooked or raw. Place the meatballs on a parchment-lined baking sheet and freeze until firm. Frozen meatballs can be stored for up to 3 months when transferred to a freezer-safe airtight container or zip-top bag.
meal prep tips
Store pre-shaped, ready-to-cook meatballs in the freezer for great meal prep. Shape the meatballs as directed and place on a baking sheet lined with parchment paper. Freeze until firm and transfer to an airtight container or ziplock bag for up to 3 months. When ready to cook, thaw overnight in the refrigerator. Brush with oil and bake as directed.
How to serve meatballs
Here are some of our favorite ways to enjoy these delicious meatballs.
- sauce. Turkey meatballs in tomato sauce are really comforting! You can also heat the sauce in a small pan on the stove and then eat the turkey meatballs with the sauce. Alternatively, you can take your favorite method by heating the sauce in a large skillet and finally simmering the meatballs until cooked through.
- pasta. Whole-wheat dry pasta is a great choice for a healthy dinner. You can use any shape of pasta you like, but when I’m feeling super traditional, I like to make grilled turkey meatballs and spaghetti.
- sandwich. Grab a hoagie pan and turn this meatball into a meatball sub!
- Appetizer. Place the meatballs on a plate with a toothpick, dip them in the sauce and serve as an appetizer.
what to eat with turkey meatballs
- scoop. Easily divided evenly. I also use it for cookie dough!
- Instant reading thermometer. The easiest and best way to check if your meatballs are fully cooked.
- baking sheet. I use these for everything from meatballs to vegetables to sheet pan dinners.
Recipe Tips and Tricks
- don’t abuse meat. Overwork will make the meatballs tough. Treat it lightly and you’ll always have tender, juicy turkey meatballs.
- Do not omit eggs and bread crumbs. These will keep the meatballs from falling apart.
- use a meat thermometer. The meatballs are still slightly pink inside and are safe to cook. The best way to know if the meat is cooked without drying out is with a meat thermometer.
- Add any herbs. No matter how you serve the meatballs, having fresh basil and other herbs on hand is a great accent.
These grilled turkey meatballs are my go-to when I want an easy comfort food without being stovetop bound.
I hope you like it too! As always, if you try this recipe, please leave a comment below. Hearing from you is very meaningful.
For baked turkey meatballs:
- 1/3 cup grated parmesan cheese Add for Serving
- 1/3 cup Italian bread crumbs Whole wheat if possible
- 3 tablespoon finely chopped fresh herbs A combination of basil, parsley and chives, plus more added for serving
- 1 tea spoon kosher salt
- 1/2 tea spoon garlic powder
- 1/2 tea spoon onion powder
- 1/2 tea spoon dried oregano
- 1/4 tea spoon black pepper
- 1/4 tea spoon red pepper flakes option
- 1 lb 93% lean turkey Keep in the refrigerator until the last moment
- 1 big egg
- 1 1/2 tablespoon extra virgin olive oil add more if needed
If provided:
- finished pasta sauce
- cooked whole wheat pasta or zucchini noodles
- creamy polenta
- cracked and toasted hoagie buns
- prepared brown rice
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Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
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In a large mixing bowl, add cheese, bread crumbs, herbs, salt, garlic powder, onion powder, oregano, pepper and red pepper flakes and stir well. Add turkey;
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Beat the eggs in a small bowl and add to the meat mixture. Use a fork or fingers to mix until the meat comes together, being careful not to lump the meat together.
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Scoop meat with a scoop or spoon and shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheet. Make about 20 meatballs in total.
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Brush the surface of the meatballs with olive oil.
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Bake for 15 minutes or until the internal temperature of the meatballs reaches 165°F with an instant reading thermometer. Another way to check is that the meatball in the middle of the baking sheet should be fully cooked when you cut it in half.
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While the meatballs are cooking, warm up the sauce and any other items you want to accompany it (pasta, hoagie buns, rice, etc.). Serve meatballs hot and top with sauces, cheeses, herbs and other additions.
- Based on my Crock Pot Turkey Meatballs.
- save: Leftovers can be stored in the refrigerator for up to 4 days (with or without the sauce). Add the sauce and heat gently in the microwave.
- To freeze: Cooked meatballs, baked or uncooked, can be frozen for up to 3 months. See the detailed notes in the post above for step-by-step instructions.
Provided by: 1meatballcalorie: 62kcalcarbohydrates: 2gprotein: Fivegobesity: Fourgsaturated fat: 1gcholesterol: 26mgpotassium: 58mgfiber: 1gsugar: 1gVitamin A: 55IUVitamin C: 0.1mgcalcium: 29mgiron: 0.4mg
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FAQ
If your turkey meatballs are hard or rubbery, you may have overworked the meat or over-tightened it. A gentle touch with a light touch will result in the softest meatballs.
If you want to know how to make turkey meatballs, follow my recipe for air fryer meatballs.
If your meatballs are falling apart, you need a better binder. This recipe uses bread crumbs and eggs, so you can rest assured that the meatballs will hold together well.
Those looking for turkey meatballs without it Check out Whole30 meatballs with almond flour instead in breadcrumbs. ←This meatball recipe is also paleo.
that’s right! Replace the Italian breadcrumbs in this recipe with your favorite gluten-free Italian breadcrumbs. You can also try making meatballs using lightly ground oats in a food processor (add additional seasonings such as salt, pepper, and Italian seasoning to the oats).
