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Juicy baked turkey meatballs are a healthy and flavorful alternative to traditional beef meatballs. Made with lean ground turkey, garlic, herbs and breadcrumbs, they pair great with pasta, rice or salads for a balanced meal. Quick and easy to make, they're ideal for weeknight dinners or meal prep!
I honestly wouldn't have known these were turkey if I didn't actually use it in the recipe myself. These were outstanding!
- Robert
Meatballs are one of those meals that you can never get enough of - from beef meatballs to chicken pesto meatballs to Asian turkey meatballs to Mexican meatballs.
If I didn't know these were turkey ahead of time, you might not even know the difference from the more traditional meatball.
While you can eat this with whatever you want, what really makes this meatball recipe great is the homemade marinara sauce - big surprise I know. It's a pretty simple sauce that gets a lot of its flavor from the diced pancetta. It's actually my go-to marinara sauce recipe, even if I'm not making meatballs.
This turkey meatball recipe makes about 25-35 meatballs, depending on the size you make them. So if you are cooking for more than two people, you will have plenty of leftovers.
What makes these great is you can easily freeze the meatballs and the sauce as well to use at a later date.
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Why You Will Love This Recipe
- Kid-approved - Tender, juicy, and packed with familiar flavors, they’re a hit with the whole family.
- Versatile - Enjoy with pasta, in sandwiches, pizza, over rice or as an appetizer.
- Meal-prep friendly - Make a big batch to freeze for quick, delicious meals anytime.
Ingredient Notes
- Olive oil - Used to sauté the onions and garlic, enhancing their flavor.
- Aromatics - Onion and garlic adds a subtle sweetness and savory depth.
- Crushed red pepper flakes - Adds a gentle hint of heat. Adjust to taste if you prefer milder or spicier meatballs.
- Ground turkey - Lean protein base that keeps the meatballs light and tender. Opt for a mix of dark and white meat for better moisture.
- Eggs - Acts as a binding agent, holding the mixture together during cooking.
- Parmesan cheese - Adds a nutty flavor to the meatballs. Freshly grated is the only way to go.
- Italian breadcrumbs - Provides structure and seasoning. The Italian herbs complement the flavors in the meatballs.
- Milk - Adds moisture, ensuring the meatballs stay soft and tender. Whole milk works best for richness.
- Italian parsley - Brightens the flavor with a fresh, herbaceous note. Finely chop to distribute evenly.
- Sea salt - Enhances the flavors.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- While meant for ground turkey, ground chicken is a good substitute.
- Swap Parmesan with Pecorino Romano for a sharper taste.
- Use Panko breadcrumbs with added Italian seasoning instead of Italian breadcrumbs or crushed crackers for texture.
- Substitute whole milk with buttermilk for added tang or chicken broth for a more neutral flavor.
How to Make Baked Turkey Meatballs
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Sauté onion in olive oil over medium heat until translucent and then add garlic and red pepper flakes.
Step 2: Mix together all of the meatball ingredients in a bowl until combined.
Step 3: Shape into golf ball-sized meatballs and place on a parchment-lined baking sheet.
Step 4: Bake at 425°F for 15-20 minutes or until done.
What to Serve with Meatballs
The great thing about meatballs is it can be used in a variety of ways.
- Pasta - The most obvious is spaghetti with marinara sauce but you can use any type of pasta you like. A favorite of mine is bucatini pomodoro.
- Zucchini Noodles - If you want a healthier alternative, you can never go wrong with pesto zoodles.
- Hoagie Bun - I mean what is better than a meatball sub?
- Pizza - My go-to way of using these turkey meatballs is adding them to Scilian-style pizza or meatball pizza.
Recipe FAQs
Yes, you can simmer the raw meatballs directly in marinara sauce for 30-40 minutes. This method keeps them very moist and infuses them with flavor.
No. I'll admit there are sometimes I'm feeling lazy and I'll just buy some Prego. But if you have the time, I suggest making the homemade marinara sauce that goes with these meatballs.
You know the meatballs are done when inserting an instant read thermometer and it reads 165°F. I usually just cut one in half and see if there is any pink left. Just throw back in oven for another 3-5 minutes if they aren't done.
Yes, you can shape the meatballs and refrigerate them for up to 24 hours before baking. Alternatively, bake them in advance and store in the fridge for 3-4 days or freeze for up to 3 months.
Let them cool enough to handle and scrape any fat off that might release. Place in a single layer on a baking sheet to freeze then transfer to a freezer bag so they don't stick. To reheat, place the frozen or thawed meatballs in your sauce and cook until heated through.
Pro Tips/Recipe Notes
- Use cold ingredients to keep the fat from melting before transferring to the oven.
- Don’t overmix! Over-mixing the meatballs will make them tough.
- If the mixture feels too sticky, chill it for 15-20 minutes to make shaping easier.
- Use an ice cream scoop to make the meatballs equal in size so they all cook the same.
- Use freshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
Other Recommended Italian Recipes
If you’ve tried this baked turkey meatballs recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Baked Turkey Meatballs
Ingredients
- 2 tablespoon olive oil
- ½ cup sweet onion, diced
- 6 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- 2 lbs ground turkey
- 2 large eggs
- 1 cup freshly grated parmesan cheese
- 1 cup Italian seasoned breadcrumbs
- ½ cup milk
- ¼ cup fresh Italian parsley, chopped
- 1 ½ teaspoon sea salt
Instructions
- Preheat oven to 425°F. Coat a large sauce pan with olive oil over medium heat. Add onion and cook for about 2-3 minutes or until translucent, stirring frequently. Add garlic and crushed red pepper and cook for another minute. Set aside and let cool.
- In a large bowl, combine the ground turkey, egg, Parmesan cheese, breadcrumbs, milk and parsley. Squish the mixture with your hands until mixed. Add the onion mixture and kosher salt and continue mixing with hands. The mixture should be fairly wet.
- Use wet hands or an ice cream scoop to shape the meatballs to desired size, usually golf ball size. Put some parchment paper on a baking sheet and place meatballs in single layer. Bake for about 15 to 20 minutes or until meatballs start to brown on top. If using right away, add to a simmering marinara sauce for the last 30 minutes. If not using, you can freeze.
Notes
- Use cold ingredients to keep the fat from melting before transferring to the oven.
- Don’t overmix! Over-mixing the meatballs will make them tough.
- If the mixture feels too sticky, chill it for 15-20 minutes to make shaping easier.
- Use an ice cream scoop to make the meatballs equal in size so they all cook the same.
- Use freshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
Chris says
Can’t go wrong with meatballs!
Robert says
I honestly wouldn't have known these were turkey if I didn't actually use it in the recipe myself. These were outstanding!
Ryan says
Glad you like them!