I finally cracked my Easy Turkey Meatball Recipes and now the oven yields perfectly browned, juicy meatballs that demand seconds.

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I’m obsessed with these Italian-style baked turkey meatballs. I love how they brown evenly and still stay juicy, and I crave that hit of umami from finely grated Parmesan and a punch from garlic cloves.

I get why people search for Meatball Recipes Ground Turkey or Easy Turkey Meatball Recipes, this version hits both comfort and speed without trying too hard. They’re not fussy, just honest, bold, and reliably good.

And yes, I’ll eat a whole batch for dinner and call it research. No shame.

Just tasty, browned meatballs that actually deliver. Every bite makes my day a little louder.

Ingredients

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Basically the protein base, lean and keeps things light.
Adds texture so meatballs don’t fall apart, panko crunch.
Keeps mix tender; water works if you forgot milk.
Binds everything together, it’s what helps them hold.
Don’t skip this, salty umami that actually makes it sing.
Adds sweet moisture; grate it so it mostly melts.
Garlicky pop; powder’s fine when you’re in a rush.
Plus a fresh herb lift, brightens the whole batch.
Herby backbone that’s familiar and easy, not fussy.
Essential seasoning; salt brings out all the other tastes.
Little peppery bite that wakes up bland turkey.
Plus for brushing or coating, helps with browning and grip.

Ingredient Quantities

1 1/2 pounds ground turkey (preferably 93% lean, sometimes I grab 85% for more flavor)

1/2 cup plain breadcrumbs (or panko for extra crunch)

1/4 cup whole milk (or water if you forgot milk, it’ll still work)

1 large egg, lightly beaten

1/3 cup finely grated Parmesan cheese (don’t skip this, it’s where the flavor hides)

1 small yellow onion, very finely minced or grated

2 garlic cloves, minced (or 1 tsp garlic powder in a pinch)

1 tbsp chopped fresh parsley (or 1 tsp dried parsley)

1 tsp Italian seasoning

1 tsp kosher salt (adjust to taste)

1/2 tsp freshly ground black pepper

2 tbsp olive oil (for coating the pan or brushing the meatballs)

How to Make this

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1. Preheat oven to 400°F and line a rimmed baking sheet with parchment or foil, then lightly coat with 1 tbsp olive oil so the meatballs won’t stick.

2. In a small bowl mix 1/2 cup breadcrumbs (or panko), 1/4 cup milk (or water), and let sit 2 minutes so crumbs soak up the liquid.

3. In a large bowl add 1 1/2 pounds ground turkey, the soaked crumbs, 1 large beaten egg, 1/3 cup finely grated Parmesan, finely minced or grated small yellow onion, 2 minced garlic cloves, 1 tbsp chopped parsley, 1 tsp Italian seasoning, 1 tsp kosher salt and 1/2 tsp black pepper.

4. Gently combine with your hands or a fork until just mixed. Dont overwork it or the meatballs will get dense; stop when everything is evenly distributed.

5. Scoop and roll into roughly 1 1/2 inch meatballs using a cookie scoop or your hands. Aim for uniform size so they cook evenly.

6. Place meatballs on the prepared sheet about 1 inch apart. Brush or drizzle the tops with the remaining 1 tbsp olive oil so they brown nicely.

7. Bake at 400°F for about 18 to 22 minutes, until the internal temp reaches 165°F and the outsides are lightly browned. If you like extra color, broil 1 to 2 minutes at the end but watch them, they burn fast.

8. Let meatballs rest 5 minutes on the tray so juices settle. This helps them stay moist when you cut into one.

9. Serve with pasta and sauce, in a sub, or over salad. Tip: use 85% lean turkey for more flavor, panko for extra crunch, and a meat thermometer for foolproof doneness.

Equipment Needed

1. Oven (preheat to 400°F)
2. Rimmed baking sheet lined with parchment or foil
3. Small mixing bowl (for soaking breadcrumbs)
4. Large mixing bowl (for combining the meatball mixture)
5. Measuring cups and spoons
6. Cookie scoop or tablespoon (for portioning)
7. Kitchen scale or meat thermometer (for accurate doneness)
8. Baking brush or spoon (to drizzle/brush olive oil)
9. Fork or your hands (for gentle mixing and rolling)

FAQ

Q: Can I make these ahead of time and freeze them?

A: Yes. Cool completely, then freeze on a tray until firm and transfer to a zip bag. Reheat from frozen in a 350F oven for about 15 to 20 minutes or until hot inside. They also freeze well after baking in sauce, just add extra time when reheating.

Q: My meatballs were dry. How do I keep them moist?

A: Use the milk and egg like the recipe says, and dont overmix the meat. Also 93% lean turkey is good for less fat but if you want juicier, use 85% or add a tablespoon of olive oil or a little grated zucchini.

Q: Can I skip the Parmesan or use a substitute?

A: You can, but Parmesan adds salt and flavor so replace it with another hard cheese or add an extra 1/4 tsp salt and a pinch of garlic powder if you skip it.

Q: How do I know when the meatballs are done?

A: Bake until internal temp reaches 165F. If you dont have a thermometer, cut one open to check that it's no longer pink and juices run clear. They should be lightly golden outside.

Q: Can I bake them on parchment or do I need to oil the pan?

A: Parchment works great and makes cleanup easy. You can also brush the pan or the meatballs with olive oil so they brown better and dont stick.

Q: Any tips for shaping uniform meatballs?

A: Use a cookie scoop or weigh portions so they cook evenly. Wet your hands slightly to keep the mix from sticking and press gently, not too tight, so they stay tender.

Baked Turkey Meatballs Recipe Substitutions and Variations

Ground turkey: swap for ground chicken, ground pork, or lean ground beef if you want more flavor or fat.
Breadcrumbs: use crushed crackers, quick oats (pulse a few times in a blender), or almond flour for a low carb option.
Whole milk: replace with plain yogurt thinned with a little water, chicken broth for savory boost, or just water if you forgot milk.
Grated Parmesan: try Pecorino Romano for saltier bite, nutritional yeast for a dairy free twist, or sharp cheddar for a different but tasty flavor.

Pro Tips

1. Chill the mixture 15 to 30 minutes before rolling. It firms up the turkey and makes shaping easier, plus less likely to fall apart while baking. I sometimes forget and regret it.

2. Brown a few test meatballs in a skillet first. If they fall apart or seem bland, you can tweak seasoning or add another egg or more breadcrumbs before baking the rest.

3. Use a small cookie scoop for uniform size, and press a little indentation in the top of each ball so they cook evenly and don’t puff into weird shapes. Also brush with oil right before baking so they brown better.

4. Don’t skip the resting time after baking. Let them sit 4 to 6 minutes off the heat so juices redistribute. Cut into one too soon and you’ll lose all the good moisture.

Baked Turkey Meatballs Recipe

Recipe by Francis Mead

0.0 from 0 votes

I finally cracked my Easy Turkey Meatball Recipes and now the oven yields perfectly browned, juicy meatballs that demand seconds.

Servings

servings

Calories

441

kcal

Equipment: 1. Oven (preheat to 400°F)
2. Rimmed baking sheet lined with parchment or foil
3. Small mixing bowl (for soaking breadcrumbs)
4. Large mixing bowl (for combining the meatball mixture)
5. Measuring cups and spoons
6. Cookie scoop or tablespoon (for portioning)
7. Kitchen scale or meat thermometer (for accurate doneness)
8. Baking brush or spoon (to drizzle/brush olive oil)
9. Fork or your hands (for gentle mixing and rolling)

Ingredients

1 1/2 pounds ground turkey (preferably 93% lean, sometimes I grab 85% for more flavor)
1/2 cup plain breadcrumbs (or panko for extra crunch)
1/4 cup whole milk (or water if you forgot milk, it'll still work)
1 large egg, lightly beaten
1/3 cup finely grated Parmesan cheese (don’t skip this, it's where the flavor hides)
1 small yellow onion, very finely minced or grated
2 garlic cloves, minced (or 1 tsp garlic powder in a pinch)
1 tbsp chopped fresh parsley (or 1 tsp dried parsley)
1 tsp Italian seasoning
1 tsp kosher salt (adjust to taste)
1/2 tsp freshly ground black pepper
2 tbsp olive oil (for coating the pan or brushing the meatballs)

Directions

Preheat oven to 400°F and line a rimmed baking sheet with parchment or foil, then lightly coat with 1 tbsp olive oil so the meatballs won't stick.
In a small bowl mix 1/2 cup breadcrumbs (or panko), 1/4 cup milk (or water), and let sit 2 minutes so crumbs soak up the liquid.
In a large bowl add 1 1/2 pounds ground turkey, the soaked crumbs, 1 large beaten egg, 1/3 cup finely grated Parmesan, finely minced or grated small yellow onion, 2 minced garlic cloves, 1 tbsp chopped parsley, 1 tsp Italian seasoning, 1 tsp kosher salt and 1/2 tsp black pepper.
Gently combine with your hands or a fork until just mixed. Dont overwork it or the meatballs will get dense; stop when everything is evenly distributed.
Scoop and roll into roughly 1 1/2 inch meatballs using a cookie scoop or your hands. Aim for uniform size so they cook evenly.
Place meatballs on the prepared sheet about 1 inch apart. Brush or drizzle the tops with the remaining 1 tbsp olive oil so they brown nicely.
Bake at 400°F for about 18 to 22 minutes, until the internal temp reaches 165°F and the outsides are lightly browned. If you like extra color, broil 1 to 2 minutes at the end but watch them, they burn fast.
Let meatballs rest 5 minutes on the tray so juices settle. This helps them stay moist when you cut into one.
Serve with pasta and sauce, in a sub, or over salad. Tip: use 85% lean turkey for more flavor, panko for extra crunch, and a meat thermometer for foolproof doneness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.