Homemade baked Turkey Meatballs give you the satisfying comfort of your favorite meatball recipe, done lighter with ground turkey. They’re moist and juicy (no dry meatballs allowed here!), use pantry ingredients, and are right at home atop a big bowl of spaghetti. Mangia!
Italian turkey meatballs are a delicious and healthier alternative to traditional beef and pork meatballs. They are flavorful, easy to make, and versatile enough to use in everything from spaghetti and meatballs to sandwiches and appetizers. As a busy mom who loves cooking, I’ve experimented with numerous turkey meatball recipes over the years and finally perfected my technique. In this comprehensive guide, I’ll share my insider tips for making the most irresistible Italian turkey meatballs every time.
Why Choose Turkey Meatballs?
There are several reasons why turkey meatballs can be a smarter choice than other types of meatballs
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Lower in fat and calories: Turkey is a leaner meat than beef or pork, so turkey meatballs are usually lower in saturated fat and calories. This makes them a healthier option if you’re watching your weight.
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Budget-friendly: Ground turkey tends to cost less per pound than other ground meats. Opting for turkey can save you money.
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Mild flavor: Turkey has a milder taste that even picky kids tend to enjoy. The mild flavor also allows the Italian seasonings and herbs to shine.
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Versatile: Turkey meatballs work well in pasta dishes, sandwiches, appetizers, and more. You can shape them smaller for poppable bite-sized meatballs or larger for entree-sized meatballs.
Tips for Making the Best Turkey Meatballs
Through trial and error in my own kitchen, I’ve discovered some key tips for achieving ultimate turkey meatball perfection:
1. Choose the Right Turkey
Opt for lean ground turkey, not extra lean. The extra lean turkey can become overly dry and crumbly when cooked. Lean ground turkey provides moisture and flavor.
2. Use Breadcrumbs
Adding a touch of breadcrumbs helps bind the meatballs and keeps them tender. Be sure to use plain, unseasoned breadcrumbs.
3. Don’t Overmix
It’s important not to overmix the meat when forming the meatballs. Gently mix just until combined to prevent dense or tough meatballs.
4. Shape Gently
When shaping the meatballs, handle them gently. Don’t compact them too firmly or they can become dense.
5. Bake on a Sheet Pan
Baking on a parchment lined sheet pan rather than frying allows excess fat to drain away for a healthier end result.
6. Check Internal Temperature
Always check the internal temperature of the largest meatball to ensure they are fully cooked through. Turkey meatballs are done at 165°F.
7. Let Excess Drain
After baking, there may be some excess liquid on the sheet pan. Simply drain this off before serving for prettier meatballs.
My Secret Ingredients
In addition to lean ground turkey, I like to incorporate a few secret ingredients into my meatballs to take them to the next level:
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Eggs: Eggs help bind the meatballs. I include 2 eggs in my recipe.
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Onion: Finely diced onion adds moisture and flavor.
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Italian seasoning: A tablespoon of Italian seasoning blends adds authentic Italian flavor.
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Parmesan cheese: A touch of finely grated Parmesan adds a savory, rich taste.
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Fresh parsley and garlic: Chopped parsley and minced garlic offer brightness and aromatics.
How to Cook Turkey Meatballs to Perfection
Now that you know my tips and tricks, let’s walk through the complete step-by-step method for cooking flawless Italian turkey meatballs:
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Preheat oven to 375°F. This gives it time to fully preheat before the meatballs go in.
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Prep breadcrumbs and seasonings. In a large bowl, combine your breadcrumbs, Italian seasoning, salt, and pepper.
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Mix in wet ingredients. Add in eggs, onion, parsley, garlic, Parmesan, and olive oil. Let sit 5 minutes.
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Gently add ground turkey. Carefully mix the turkey into the breadcrumb mixture until just combined. Don’t overmix.
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Gently shape into balls. Form mixture into 2-inch balls. Handle gently as you shape them.
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Bake 25-30 minutes. Arrange meatballs on an oiled baking sheet. Bake for 25-30 minutes, until 165°F internally.
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Check for doneness. Insert a thermometer into the center of the largest meatball to verify they are cooked through.
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Let excess drain off. Remove sheet pan from the oven. There may be some excess liquid; simply drain this off.
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Enjoy your meatballs! Your turkey meatballs are now ready to enjoy in pastas, sandwiches, appetizers and more!
Creative Ways to Use Turkey Meatballs
Once you’ve mastered baking Italian turkey meatballs, there are endless creative ways to enjoy them:
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Classic spaghetti and meatballs
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Meatball subs with marinara sauce and cheese
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Meatball appetizers with toothpicks
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Meatball soup with veggies and broth
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Meatball sliders on Hawaiian rolls
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Meatball pizza with tomato sauce and mozzarella
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Meatball baked ziti or lasagna
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Meatballs on top of a salad
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Meatballs mixed into chili
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Meatballs in marinara sauce inside stuffed peppers
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Meatballs on skewers as party appetizers
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Leftover meatballs chopped up in hash or omelets
The possibilities are infinite! Turkey meatballs are so versatile.
Storing and Freezing Turkey Meatballs
Proper storage is key to enjoying your turkey meatballs all week long after you make them:
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Refrigerate leftover cooked meatballs for 3-4 days.
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Freeze raw shaped meatballs on a parchment lined pan then transfer to bags once frozen, for up to 3 months.
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Freeze cooked meatballs for up to 2-3 months. Allow to thaw overnight in fridge before using.
With proper storage, you’ll always have a stash of turkey meatballs ready for any recipe.
Satisfying Italian Turkey Meatballs Recipe
Now that you’re a turkey meatball expert, you’re ready to whip up a batch using my tried and true recipe! I promise, these will become your new family favorite:
Ingredients:
- 2 lbs ground turkey
- 1/3 cup breadcrumbs
- 2 eggs
- 1/4 cup Parmesan
- 2 cloves garlic
- 2 tsp Italian seasoning
- 1 onion, diced
Instructions:
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Preheat oven to 375°F.
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In a large bowl, combine breadcrumbs and seasonings.
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Mix in eggs, onion, garlic, Parmesan, and olive oil. Let sit 5 minutes.
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Gently mix in ground turkey until just combined.
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Shape into 2-inch balls and arrange on a parchment lined baking sheet.
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Bake 25-30 minutes until 165°F internally.
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Drain any excess liquid off pan.
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Enjoy your delicious Italian turkey meatballs!
Meal Prep Tip
Having pre-shaped, ready-to-cook meatballs in the freezer is ideal for meal prep.
- Shape the meatballs as directed and place them on a parchment-lined baking sheet.
- Freeze until firm, then transfer to an airtight container or ziptop bag for up to 3 months.
- When ready to cook, let thaw overnight in the refrigerator. Brush with oil and bake as directed.
- Marinara Sauce. Turkey meatballs in tomato sauce are pure comfort! You can warm the sauce in a small pot on the stove, then serve the turkey meatballs in sauce, or take our favorite approach: warm the sauce in a large skillet, then simmer the meatballs at the end to heat them through.
- Pesto Sauce. Serve these meatballs with Basil Pesto and Pesto Pasta.
- Creamy Sauce. Serve your meatballs with a creamy Penne Alla Vodka, or swap your favorite alfredo sauce.
- With Pasta. Cook up your favorite dried pasta, or for a low-carb option, add your meatballs to Zucchini Pasta or Crockpot Spaghetti Squash.
- Over Polenta. Serve meatballs with Creamy Polenta for a rustic, hearty dinner.
- On a Sandwich. Grab a hoagie bun and cheese and turn these meatballs into a meatball sub!
- As an Appetizer. Place the meatballs on a plate with toothpicks and enjoy as an appetizer with a side of sauce for dipping.
- With Vegetables. For a complete meal, pair meatballs with Sauteed Zucchini Recipe, Air Fryer Broccoli, or Roasted Mushrooms.
How to Make Turkey Meatballs
- Ground Turkey. While traditional meatball recipes usually call for a mix of different meats (sometimes up to 3!), this turkey meatball recipe keeps it straightforward with ground turkey only. For a taste most similar to a classic meatball, try a mix of ground pork and ground turkey or ground beef and ground turkey.
- Italian Seasoned Bread Crumbs + Egg. These bind the meat and keep the meatballs moist. I do not recommend panko breadcrumbs for this recipe, as they are more dry and will not bind the meatballs as effectively.
- Lazy Girl Basic Spices. Garlic powder, onion powder, dried oregano, red pepper flakes. Because sometimes I am hungry and I want to eat meatballs…without having to grate an onion or mince garlic cloves for them.
- Parmesan. Because meatballs are better with cheese. It’s true. Parmesan also helps to ensure the meatballs are moist.
- Start the Recipe. Add the spices, Parmesan, and ground turkey to a big bowl.
- Add the Egg. Be gentle when combining.
- Shape into Meatballs. Place on a foil-lined baking sheet.
- Brush the Meatballs with Olive Oil. These helps them crisp outside and stay moist.
- Bake. Cook the turkey Meatballs at 375 degrees F for 15 Mmnutes for a 1 1/2-inch meatball, or until the meatballs reach an internal temperature of 165 degrees F on a meat thermometer. When you cut into a meatball, it should be cooked through.
- Air Fryer. If you want to know how to make turkey meatballs, follow my Air Fryer Meatballs recipe.
- Without Breadcrumbs. Those looking for turkey meatballs without breadcrumbs can check out my paleo Whole30 Meatballs, which use almond flour instead.
- Gluten-Free. Swap the Italian breadcrumbs in this recipe for your favorite Italian gluten free breadcrumbs. You also could experiment with making the meatballs with oats that are lightly ground in the food processor (add additional seasoning to the oats, such as salt, pepper, and Italian seasoning).
- To Store. Refrigerate meatballs in an airtight storage container for up to 4 days (either with or separately from the sauce).
- To Reheat. Reheat leftovers gently on the stovetop, in the oven at 350 degrees F, or in the microwave (with or without the sauce).
- To Freeze. Turkey meatballs can be frozen cooked or raw. Place meatballs on a parchment-lined baking sheet and freeze until solid. Transfer frozen meatballs to an airtight freezer-safe storage container or ziptop bag for up to 3 months.
The BEST Baked Turkey Meatballs | LOADED With of Flavor!
FAQ
Is it better to fry or bake Italian meatballs?
What are traditional Italian meatballs made of?
What are Sicilian meatballs made of?
How do you keep turkey meatballs from falling apart?
How do you cook Italian Turkey meatballs?
These Italian Turkey Meatballs happily wallow in a pan of easy, homemade tomato sauce. Preheat the oven to 350 degrees F. Lightly coat a baking sheet with cooking spray. In a large bowl, stir together the ground turkey, onion, garlic, parsley, breadcrumbs, egg, oregano, salt and pepper.
How do you make Turkey meatballs from scratch?
In a large mixing bowl, combine ground turkey, grated onion, basil, parsley, kosher salt, pepper, olive oil, breadcrumbs, milk, parmesan cheese, and 2 beaten eggs. Gently mix all the ingredients. Form the turkey meatballs with wet or oiled hands to avoid sticking. The recipe makes approximately 16-20 two-inch round meatballs.
What are Italian Turkey meatballs?
These juicy Italian Turkey Meatballs are layered with Italian spices, seeping with garlic, herb Parmesan goodness, and fork tender thanks to my secret tip (no one else uses)! The meatballs can be made with fresh and/or dried herbs so you can whip up a batch anytime and are popped in the oven while you prep the easy 10-minute-simmer tomato sauce.
How to make Italian Turkey meatball sauce?
Make the sauce your own. Tomatoes are living things so your tomato sauce will taste differently every time. For a tangier sauce, add balsamic vinegar; for a less tangy/sweeter sauce, add additional sugar; for a spicier sauce, add additional red pepper flakes; use more garlic or less garlic, etc. what to serve with italian Turkey Meatballs?