I love my classic homemade meatballs recipe, but ground beef is getting expensive lately! So when ground beef is out of budget or I’m craving a lightly lighter flavor, I’ll make these super easy Turkey Meatballs. These meatballs freeze well, so consider making a double batch and freezing half for a rainy day. Spaghetti and meatballs is the ultimate quick weeknight dinner, especially when you’ve got homemade turkey meatballs in the freezer ready to go.
Turkey meatballs are a fantastic healthy and delicious alternative to traditional beef meatballs. With the right ingredients and techniques, turkey meatballs can be just as moist, flavorful and tender as any meatball made from beef or pork.
In this comprehensive guide, we’ll walk through everything you need to know to make the best turkey meatballs at home. From choosing the right ground turkey and ingredients to proper cooking techniques, forming the meatballs and how to tell when they’re done, you’ll learn how to make turkey meatballs that rival any restaurant or homemade beef meatballs.
Benefits of Turkey Meatballs
There are several excellent reasons to choose ground turkey instead of beef or pork when making meatballs
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Lower in fat and calories – Turkey is a leaner meat than beef or pork. Turkey meatballs can have around half the amount of fat and calories as beef meatballs, making them a healthier choice.
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Higher in protein – Turkey provides just as much protein as beef or pork. Each 4 ounce serving of turkey meatballs can pack around 25 grams of protein.
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Lower cost – Ground turkey frequently costs less per pound than ground beef or pork. Making turkey meatballs is an affordable and budget-friendly dinner option.
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Versatile – Turkey meatballs pair well with any sauce or cuisine. They work great in Italian dishes, Asian recipes, sandwiches, soups and more.
Choosing the Right Ground Turkey
When it comes to making moist, flavorful turkey meatballs, it all starts with choosing the right ground turkey:
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93% lean – This is the best type of ground turkey to use for meatballs. The 7% fat content adds moisture and flavor. Using 99% or 100% lean ground turkey may result in dry, crumbly meatballs.
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Ground breast meat – Turkey breast meat has a milder flavor and finer texture compared to ground turkey containing dark meat. It creates lighter, more tender meatballs.
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Fresh – Use fresh ground turkey, rather than frozen. Fresh turkey holds its structure better for forming meatballs.
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Coarse grind – A coarser grind makes the meatballs tender compared to a finely ground turkey. Ask your butcher to grind it coarse.
Turkey Meatball Ingredients
In addition to high quality ground turkey, there are several important ingredients that go into making tender and juicy turkey meatballs:
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Breadcrumbs – These help bind the meatballs and keep them moist. Panko or Italian-seasoned breadcrumbs work well.
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Eggs – Eggs act as a binding agent to hold the meatballs together. Use 1-2 eggs per pound of ground turkey.
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Onion – Finely diced onions add lots of flavor. Other aromatics like garlic and shallots also enhance the flavor.
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Herbs – Fresh herbs like parsley, basil, oregano and thyme season the meatballs wonderfully.
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Spices – Nutmeg, allspice and cinnamon lend warmth, while chili powder or red pepper flakes add a kick.
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Cheese – Grated parmesan or romano cheese increases flavor and moisture.
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Milk or yogurt – Adding some dairy helps keep turkey meatballs tender.
Meatball Mixing Tips
Properly mixing the ingredients is crucial for getting the texture just right. Follow these tips:
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Mix the wet and dry ingredients separately at first. Once they are well incorporated, gently combine the wet and dry mixtures together.
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Avoid overmixing. This can cause the proteins in the turkey to become tough.
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Use your hands or a light mixing motion to gently fold the ingredients until just blended. The mixture should look lightly marbled when properly mixed.
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Chill the meatball mixture for 10-15 minutes in the refrigerator before rolling into balls. This helps firm them up for easier shaping.
Forming the Meatballs
Creating meatballs with the ideal texture starts with proper shaping:
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Roll into same-size balls between 1-2 inches in diameter. This allows them to cook evenly.
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A 1.5 ounce scoop can help portion balls of uniform size.
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Very lightly dampen your hands while rolling to prevent sticking.
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Gently form balls between your palms without compacting them too densely.
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Arrange shaped meatballs on a baking sheet without touching before cooking. Chilling again briefly helps hold their shape.
Cooking Methods
Turkey meatballs can be cooked using a variety of methods:
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Baked – This dry-heat method produces tender, lightly browned meatballs. Bake at 400°F for 15-20 minutes until 165°F internal temperature.
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Sautéed – Cooking in a skillet with a small amount of oil creates delicious browned bits on the outside while keeping the inside moist. Cook over medium-high heat for 8-10 minutes, turning frequently.
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Braised – Simmering the meatballs in sauce, broth or other liquid as they cook adds tremendous moisture and infuses flavor. Cook for 10-15 minutes once the liquid begins simmering.
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Grilled – Impart smoky flavor by grilling over medium heat for 4-5 minutes per side. Brush with oil first to prevent sticking.
Doneness Tips
Since turkey meatballs need to be cooked to 165°F for food safety, use these tips to prevent overcooking:
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Invest in an instant-read thermometer for the most accurate doneness readings.
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When sautéing or braising, cut into a meatball at the minimum recommended cook time to check the internal temperature.
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If baking, start checking temperature early, around 12-14 minutes. Temperature will rise faster than in other cooking methods.
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Meatballs should have just a hint of pink in the center when removed from the heat. The temperature will continue rising another 5°F or so after cooking stops.
Serving Suggestions
The possibilities are endless when it comes to serving delicious turkey meatballs:
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Italian – Smother with marinara sauce and grated parmesan over pasta or zoodles.
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Swedish – Simmer in a creamy mushroom gravy and serve over buttery egg noodles.
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Asian – Toss with a sweet and spicy glaze containing ginger, sesame oil, soy sauce and chili sauce.
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BBQ – Coat with your favorite smoky, tomato-based barbecue sauce and put on buns.
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Mediterranean – Combine with olives, feta, tomatoes, cucumber and red onion over couscous.
Freezing and Storing Cooked Meatballs
Making a big batch of turkey meatballs? Extend their shelf life by freezing properly:
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Let cooked meatballs cool completely before freezing so no moisture evaporates.
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Portion into freezer bags or airtight containers in serving-size amounts. Flatten to freeze into a single layer.
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Remove as much air as possible and seal bags.
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Freeze for up to 3 months.
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Thaw overnight in the refrigerator or reheat gently in the microwave or oven until 165°F.
Frequently Asked Questions
Should I use breadcrumbs or oats? Either works well! Breadcrumbs create a tender texture, while oats add great moisture retention. Use whatever you have on hand.
How can I boost the flavor? Mix in fresh herbs, spices, Worcestershire or soy sauce, lemon zest, garlic, cheese or hot sauce.
Why are my meatballs dry and crumbly? Use 93% lean ground turkey, don’t overmix, add an egg and milk or yogurt, and avoid overcooking. Also be sure to chill the mixture before forming into balls.
What’s the best way to reheat meatballs? Preheat your oven to 375°F. Place frozen or refrigerated meatballs on a baking sheet, cover with foil, and bake 15-20 minutes until heated through 165°F.
Can meatballs be made ahead of time? Yes, shaped raw meatballs can be prepared then chilled overnight before cooking. Or cook completely then refrigerate up to 5 days or freeze up to 3 months.
The Perfect Turkey Meatball Recipe
Now that you know the secrets to making incredibly moist, flavorful turkey meatballs, give this easy recipe a try:
Ingredients:
- 1 pound 93% lean ground turkey
- 1/2 cup breadcrumbs or oats
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 egg + 2 tbsp milk, beaten
- 2 tbsp fresh parsley
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Combine all ingredients except ground turkey in a medium bowl. Mix in turkey gently until just incorporated.
- Refrigerate mixture for 15 minutes.
- Roll into 1.5-2 inch balls and arrange on a baking sheet.
- Bake at 400°F for 15-20 minutes until browned and 165°F internal temperature.
- Enjoy hot on
How to Freeze Meatballs
These turkey meatballs freeze really well and make for delicious weeknight dinners later. To freeze the meatballs, pack them in an air-tight container after cooking and chill completely before transferring to the freezer where they can be stored for about three months. To reheat the meatballs, simply add them to a pot of red sauce and simmer until heated through. Or, allow them to thaw in the refrigerator overnight and then heat through in a skillet with butter or oil.
Ingredients for Turkey Meatballs
These turkey meatballs are incredibly easy to make and only require eight simple ingredients. Here’s what you’ll need to make them:
- Ground Turkey: I used 93% lean ground turkey, which keeps the flavor light but still has enough fat to keep the meatballs from drying out. I don’t suggest using 99% lean ground turkey as it may result in tough meatballs.
- Breadcrumbs: Breadcrumbs combine with the egg to help bind the turkey together to keep the turkey meatballs from falling apart. They also hold moisture, which helps keep the meatballs tender.
- Egg: The egg combines with the breadcrumbs to bind the meatballs together and prevent them from falling apart.
- Italian Seasoning: A simple store-bought Italian seasoning blend provides tons of herbal flavor to the meatballs.
- Other Seasoning: I’ve also added some garlic and onion powder for a little depth and of course the classics, salt and pepper!
- Parmesan Cheese: Parmesan gives an extra boost of rich umami flavor to the meatballs, making them extra satisfying and drool-worthy!
Baking is my favorite method for making meatballs because it’s hands-off, but you can also make these turkey meatballs in an air fryer or a skillet. Here is how to cook turkey meatballs with each of the three methods:
Oven Baked Meatballs: Bake the meatballs at 400ºF for 20 minutes. Or, bake for 15 minutes and transfer the meatballs to a hot skillet with butter to cook for the remaining five minutes, which gives them a nice golden brown exterior.
Air Fryer Meatballs: Preheat the air fryer to 400ºF. Cook the meatballs for 8 minutes, shaking once half-way through, or until cooked through and golden brown on the outside. Cook in batches to avoid overcrowding the basket and preventing airflow.
Skillet: Cook the meatballs in a skillet with olive oil over medium heat until browned on each side and cooked through (about 2-3 minutes on each side). Cook in batches to avoid overcrowding the pan.