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Juicy golden brown baked turkey meatballs on a sheet pan.

Baked Turkey Meatballs

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These baked turkey meatballs strike the perfect balance between lean and juicy (never dry!). Using simple pantry staples, you’ll get tender, perfectly seasoned meatballs baked in 15 minutes. I love to double the batch and freeze half for quick meals to serve with pasta, in subs, over rice, or alongside veggies.
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Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Servings: 4 servings
Author: Molly Thompson

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

Storage: store leftover meatballs in an airtight container in the fridge for up to 4 days.
Freeze baked meatballs: Freeze solid on a sheet pan then transfer to a freezer bag or airtight container for up to 3 months. Reheat from frozen in the oven or air fryer at 400 until heated through and crispy on the outside.
Serving Ideas: toss with marinara and serve with pasta or in a sub. They also make a great appetizer or healthy dinner on top of rice with veggies. I love to eat them with a salad and roasted veggies too. 

Nutrition

Serving: 4meatballs | Calories: 210kcal | Carbohydrates: 10g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 533mg | Fiber: 1g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg
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