Baked Turkey Meatballs

4.69 from 16 votes

These baked turkey meatballs are juicy and tender, never dry! The secret is soaking the breadcrumbs in milk first, so you don't even need an egg. They bake in about 15 minutes with simple pantry staples and have 31 grams of protein per serving. I love to double the batch and freeze half for quick meals with pasta, in subs, over rice, or alongside veggies.

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Prep Time15

Cook Time13

Total Time28

Servings: 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 mince the shallot 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. Let them rest for 5 minutes; the temperature will rise to 165°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

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