Turkey Meatball Recipe
This easy turkey meatball recipe makes tender, juicy, and flavorful meatballs — perfect for weeknight dinners, meal prep, or tossing into tomato sauce.
Ingredients
- For the Meatballs
- 1 pound ground turkey – Use 93% lean for the perfect balance of moisture and flavor.
- ½ cup breadcrumbs – Regular or gluten-free if preferred; binds the mixture and keeps it tender.
- ¼ cup grated Parmesan cheese – Adds savory depth.
- 1 large egg – Helps hold everything together.
- 2 cloves garlic minced – Fresh garlic for bold flavor.
- 1 tablespoon Italian seasoning – Classic blend of herbs like oregano basil, and thyme.
- ½ teaspoon salt – Enhances overall taste.
- ¼ teaspoon black pepper – Adds mild heat.
- 1 tablespoon olive oil – Keeps the meat moist while baking.
- 2 tablespoons chopped fresh parsley optional – For color and brightness.
- For Serving Optional
- 2 cups tomato sauce or marinara sauce – Warm and ready for serving.
- Fresh basil or grated Parmesan for garnish.
Instructions
- Preheat and Prepare
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil for even cooking and easy cleanup.
- Mix the Ingredients
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently with your hands or a spatula until just combined.
- Shape the Meatballs
- Scoop the mixture with a tablespoon or small cookie scoop and roll into 1½-inch balls. You should get about 18–20 meatballs. Arrange evenly on your prepared baking sheet.
- Bake Until Golden
- Bake for 18–20 minutes, or until lightly golden and cooked through. Check that the internal temperature reaches 165°F (74°C).
- Add the Meatballs to Sauce (Optional)
- Transfer baked meatballs to a pan of warm tomato sauce over medium heat. Simmer for 5–10 minutes to let the flavors meld together.
- Serve and Enjoy
- Garnish with basil or Parmesan, and serve with spaghetti, on sub rolls, or with roasted vegetables.
Notes
- Mix ingredients gently — overmixing makes meatballs dense.
- Add olive oil or milk if the turkey feels too dry.
- Always line your baking sheet for even browning.
- Cook until internal temperature reaches 165°F for safety.
- Let the meatballs rest for 2 minutes before tossing into sauce.
- Store in an airtight container in the fridge for up to 4 days.
- To freeze: cool completely, then freeze for up to 3 months.
- Reheat in tomato sauce over medium heat or in the oven for 10 minutes.
- Great served with spaghetti, in meatball subs, or over rice.