These Turkey Meatballs are full of flavor, juicy, and perfect for dinner. They’re simple to make and a leaner alternative to traditional beef meatballs.
Ground turkey is an excellent substitute for ground beef: it’s leaner, versatile, and soaks up seasonings well. These turkey meatballs turn out tender and flavorful, making them a great weeknight dinner or appetizer.
They’re wonderful served over spaghetti, rice, or mashed potatoes, but they also make a tasty snack straight from the pan or sheet. If you prefer, serve them with a simple tomato sauce, gravy, or a light dip.
How to make Turkey Meatballs:
Combine the ingredients in a large bowl, shape the mixture into roughly 2-inch balls, place them on a prepared baking sheet, and bake until cooked through. The process is quick and hands-off, and results are consistently juicy when you avoid overmixing the meat.
Ingredient Notes:
- Ground turkey — Use lean ground turkey for a lower-fat option. Dark meat blends will be slightly richer.
- Breadcrumbs — Store-bought breadcrumbs work well. Panko gives a lighter texture.
- Italian seasoning — A premixed blend of dried basil, oregano, rosemary, marjoram, and thyme adds balanced flavor.
- Onion — Finely diced yellow or sweet onion keeps the meatballs moist and adds sweetness.
- Eggs — Act as a binder to help the meatballs hold together.
- Milk — A small amount of milk (skim or whole) hydrates the breadcrumbs and keeps the texture tender.
- Garlic — Fresh minced garlic gives the best flavor, but jarred minced garlic is a convenient substitute.
- Salt and pepper — Adjust to taste; seasoning is important since turkey is mild on its own.
Directions:
Step One – Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or spray it lightly with nonstick cooking spray.
Step Two – In a large mixing bowl, add 1 pound ground turkey, 1 cup breadcrumbs, 1 tablespoon Italian seasoning, 1/2 cup diced onion, 2 large eggs, 1/4 cup milk, 3 cloves minced garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste). Gently mix until just combined — avoid overworking the meat to keep the meatballs tender.
Step Three – Use a cookie scoop or spoon to portion the mixture and roll into balls about 2 inches in diameter. Place them evenly spaced on the prepared baking sheet so heat circulates around each one.
Step Four – Bake for 15–20 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and are cooked through. Timing depends on size, so use a thermometer if you have one. Remove from the oven and let rest for a few minutes before serving.
Why Turkey Meatballs are a great choice
- Healthier alternative: Ground turkey is leaner than many ground beef options, making these meatballs a lighter choice without sacrificing protein.
- Flavorful and adaptable: Turkey readily absorbs spices and seasonings, so you can easily vary the profile — add parmesan, fresh herbs, or a pinch of red pepper flakes.
- Versatile: Serve them with pasta, rice, mashed potatoes, or in sandwiches. They’re also great as a party appetizer.
How long do you cook Turkey Meatballs
Cook time varies by size. For 2-inch meatballs, plan on 15–20 minutes in a 400°F oven. The safest way to confirm doneness is an internal temperature of 165°F (74°C).
Try some other favorite meatball ideas
Pineapple BBQ Meatballs — sweet and tangy meatballs that are great with rice or as a party appetizer.
Slow Cooker Sweet and Sour Meatballs — an easy, hands-off option made in the slow cooker and delicious served with rice.
Baked Meatballs — a classic baked meatball recipe that works well for spaghetti or appetizers.
Recipe Details
Servings: about 16 meatballs (depending on size).
Prep time: 10 minutes. Cook time: 20 minutes.
Ingredients
- 1 pound ground turkey
- 1 cup breadcrumbs
- 1 tablespoon Italian seasoning
- 1/2 cup onion, minced
- 2 large eggs
- 1/4 cup milk (skim or preferred)
- 3 cloves garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
Instructions
- Preheat oven to 400°F (200°C). Prepare a baking sheet with parchment or nonstick spray.
- In a large bowl, combine ground turkey, breadcrumbs, Italian seasoning, diced onion, eggs, milk, garlic, salt, and pepper. Mix gently until just combined.
- Form the mixture into 2-inch meatballs and place them on the prepared baking sheet, leaving space between each.
- Bake 15–20 minutes or until the internal temperature reaches 165°F (74°C). Let rest a few minutes before serving.
Notes
Adjust seasoning to taste. If the mixture feels too wet, add a tablespoon or two of breadcrumbs. For a lighter texture, use panko breadcrumbs. To keep the meatballs moist, avoid overmixing. Store leftovers in the refrigerator for up to 3 days or freeze cooked meatballs for longer storage.
Nutrition (approximate per serving)
Serving: 2 meatballs — Calories: 73 kcal | Carbohydrates: 6 g | Protein: 9 g | Fat: 2 g | Saturated Fat: 0.5 g | Sodium: 147 mg.
If you try this recipe, feel free to leave a comment or note what variations you enjoyed. These turkey meatballs are an easy, healthy way to add protein to any meal and can be adapted to suit many flavor profiles.