The Best Baked Turkey Meatballs
I started making my meatballs with a milk and breadcrumb mixture years ago and I’ll never go back. They stay tender even when you reheat them, making them perfect for meal-prep or freezer dinners.
They may be simple and easy, but these meatballs pack in so much flavor and comfort! They’re a healthier version of classic meatballs (lower in calories).
Recipe Highlights:
- Leaner but still satisfying: a healthier alternative to beef meatballs.
- Simple ingredients: pantry staples you probably already have!
- Juicy texture: follow my tips and you’ll never have dry turkey.
- Freezer-friendly and make-ahead friendly: they reheat so well!
- Versatile: serve over pasta, in wraps, on subs, in power bowls, or with your favorite vegetable side dish.
Love homemade meatballs? Try firecracker meatballs, air fryer meatballs, or greek chicken meatballs next.
Tested Tips Before You Start
- Don’t skip soaking the breadcrumbs: Letting them absorb milk (aka a panade) helps internal moisture.
- Don’t over work the meatball mixture: this can create tough meatballs. Mix until just combined.
- Wet your hands while you shape the meatballs: the water prevents them from sticking.
- Uniform size = even cooking: Do your best to roll the meatballs the same size so they all cook evenly at the same rate.
- Cook them on the top rack: position the oven rack before you preheat it so the meatballs get a golden brown top.
- Use a meat thermometer: Overcooked turkey means dry turkey. For best results, pull the meatballs out of the oven at 160°F (they’ll rise to ~165°F while resting).
Ingredients You’ll Need
- Breadcrumbs: Absorb moisture and binds the ingredients! Use gluten-free if needed (I like Aelia’s gluten-free breadcrumbs).
- Milk: Hydrates the breadcrumbs and keeps meatballs tender
- Ground turkey: I prefer 93% lean for a bit of fat.
- Shallot + garlic: mince it small or grate it.
- Parmesan cheese: Adds richness and helps with binding the turkey meatballs.
- Herbs and seasoning: oregano, onion powder, salt, pepper, and red pepper flakes.
- Olive oil: for drizzling on the top of the meatballs to create a golden crust.
How to Make Baked Turkey Meatballs
Step 1. Soak the Breadcrumbs: Combine the breadcrumbs & milk and let them sit until absorbed and creamy (called a panade in French cooking).
Step 2. Combine the Meatballs: Add the ground turkey, shallot, garlic, parmesan, and seasoning. Mix until just combined.
Step 3. Shape the Meatballs: Use a large cookie scoop (1.5 oz) to form about 15–17 meatballs. Arrange on a baking sheet and brush/drizzle with olive oil.
Step 4. Bake: Bake on the top rack for 13–15 minutes or until the internal temperature registers 160°F (they will carry by a few degrees).
How Do I Make Turkey Meatballs More Flavorful?
To make turkey meatballs more flavorful, season them generously and layer flavors. Use aromatics like onion, garlic, and fresh herbs, and boost umami with Parmesan, tomato paste, Worcestershire, or soy sauce. Don’t skip salt and pepper! A touch of acid helps, like squeeze of lemon or splash of vinegar.
You can get creative with flavor variations like Mediterranean (feta + oregano), Asian (ginger + sesame), or Mexican (cumin + chili powder).
Variations & Swaps
- Gluten-free: Swap classic breadcrumbs gluten-free crumbs. I’ve done this several times with Aelia’s gluten-free breadcrumbs.
- Dairy-free: swap the parmesan for nutritional yeast + 1 Tbsp of olive oil (to help incorporate fat for flavor/binding).
- Asian meatballs: add ginger and sesame to the mixture and coat in the sticky asian glaze form these asian chicken wings.
- Italian meatballs: Leave them as is but add in 2 teaspoons of Italian seasoning.
Serving Suggestions
- With marinara sauce: Gently simmer with marinara on the stove and serve on top of pasta or inside a sub.
- Pesto sauce: toss the meatballs with homemade basil pesto.
- With spaghetti: make this Instant Pot spaghetti (without the ground beef) and top with turkey meatballs.
- Over rice: cook your favorite rice and make a bowl with veggies and your favorite dressing or sauce.
- With vegetables: I’ve served this so many times with roasted broccoli and carrots, baked delicata squash, carrot fries, and roasted root vegetables.
- Appetizer: serve with toothpicks and a dipping sauce.
Baked Turkey Meatballs
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Ingredients
- 1/3 cup breadcrumbs gluten-free if needed (I like Aelia’s)
- 1/3 cup milk any kind
- 1 lb ground turkey
- 1 small shallot minced
- 2 cloves garlic minced
- 1/4 cup grated parmesan cheese
- 1 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- Black pepper and/or red pepper flakes to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 425°F and adjust the rack to the top position. Grease a sheet pan with oil.
- Add the breadcrumbs and milk to a large mixing bowl and let it sit for 5-7 minutes to absorb. Now is a good time to chop the onion and garlic and prep the remaining ingredients.1/3 cup breadcrumbs, 1/3 cup milk
- Add the ground turkey, shallot, garlic, parmesan, oregano, onion powder, salt, and pepper. Mix just until combined — don’t overwork the meat or the meatballs can be tough.1 lb ground turkey, 1 small shallot, 2 cloves garlic, 1/4 cup grated parmesan cheese, 1 teaspoon oregano, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, Black pepper and/or red pepper flakes to taste
- Use a large cookie scoop to form the meatball mixture into approximately 16-18 (1.5 ounce) meatballs, packing them tightly. Wet your hands with water to prevent it from sticking.
- Arrange the meatballs on the prepared sheet pan and drizzle the tops with olive oil. Bake for 13-15 minutes, or until an internal temperature reads 160°F.Olive oil
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Yes, they’re leaner than beef (with fewer calories), but still just as high in protein. But they’re just as juicy and tender if seasoned and cooked right!
Common causes of dry meatballs are if they’re overcooked, over-mixed, or you’ve got the wrong ratio of moisture to breadcrumbs. I swear by my method, so if these are dry it’s likely one of the first two.
Yes! Preheat your air fryer to 375°F and cook meatballs for 10–12 minutes, turning halfway through. Always go by internal temp with a meat thermometer for the most tender meatballs?
Yes, you can mix and shape the meatballs, cover, and refrigerate a day ahead. Bake as directed. You can also fully bake them and reheat them in the oven or air fryer.
Both are great swaps for these turkey meatballs. If you’re using beef, choose a leaner percentage to reduce added oil.
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