Baked Turkey Meatballs

Image of a giant bowl of spaghetti with turkey meatballs.

4.45 from 59 votes

You'll love how easy it is to make Italian style baked turkey meatballs. Browned evenly as they bake in the oven, you'll bring perfect meatballs to the table every time.

Prep Time20

Cook Time28

Total Time48

Course: Main Dish

Cuisine: Italian

Servings:

Author: Rachel Gurk

Equipment

Ingredients

1 pound 93% lean ground turkey
¼ cup grated or finely minced onion
⅓ cup grated or shredded Parmesan cheese
⅓ cup panko
2 cloves garlic, minced or pressed (about ½ teaspoon)
1 large egg, beaten
¼ cup minced fresh basil (see notes)
2 tablespoons minced fresh parsley
1 tablespoon milk
¾ teaspoon kosher salt
½ teaspoon dried oregano
¼ teaspoon coarsely ground black pepper
¼ teaspoon red pepper flakes, optional

Instructions

Preheat oven to 375ºF. For easy cleanup, line a rimmed baking sheet with parchment paper or foil.
In a large bowl, mix together all ingredients with your hands until just combined.
1 pound 93% lean ground turkey, ¼ cup grated or finely minced onion, ⅓ cup grated or shredded Parmesan cheese, ⅓ cup panko, 2 cloves garlic, minced or pressed, 1 large egg, beaten, ¼ cup minced fresh basil, 2 tablespoons minced fresh parsley, 1 tablespoon milk, ¾ teaspoon kosher salt, ½ teaspoon dried oregano, ¼ teaspoon coarsely ground black pepper, ¼ teaspoon red pepper flakes, optional
Use a cookie scoop or tablespoon to scoop equal portions of the meat mixture, about one and a half inches in diameter. Roll into balls using your hands and place on prepared baking sheet. You should get about 20 meatballs.
Lightly brush or spray meatballs with olive oil.
Bake for 25 to 28 minutes or until an instant read thermometer inserted in the middle of a meatball reads 165ºF.
If desired, broil for 3 to 5 minutes to brown.
Serve immediately.

Video

Notes

Shortcut: Want to keep things super simple and use ingredients from your pantry? Try subbing ¾ teaspoon garlic powder (not garlic salt) for the fresh garlic, ½ teaspoon onion powder (again, not onion salt) for the fresh onion, 1 tablespoon dried basil for the fresh basil, and 1 teaspoon dried parsley for the fresh.
Different-sized meatballs: It’s okay if your meatballs are larger or smaller, but try to make them as uniform as possible so that they cook evenly.
Make ahead: Meatballs can be frozen either cooked or raw for up to 6 months.

Nutrition

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