Baked Turkey Meatballs
You'll love how easy it is to make Italian-style baked turkey meatballs. They brown evenly as they bake in the oven, so you'll bring perfect meatballs to the table every time. There are so many delicious ways to serve meatballs!
Servings: 4
Ingredients
- 1 small yellow onion (about ¼ cup grated onion)
- 2 cloves garlic (about ½ teaspoon minced garlic)
- 16 ounces 93% lean ground turkey
- ⅓ cup grated Parmesan cheese
- ⅓ cup panko breadcrumbs
- 1 large egg, beaten
- ¼ cup minced fresh basil (see shortcut note)
- 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.
- Grate the onion and garlic over a large bowl, catching the juices as you go. If you prefer, very finely mince them instead (see note).1 small yellow onion, 2 cloves garlic
- In the same large bowl, mix together all ingredients with your hands until just combined.16 ounces 93% lean ground turkey, ⅓ cup grated Parmesan cheese, ⅓ cup panko breadcrumbs, 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
- Use a cookie scoop or tablespoon to scoop equal portions of the meat mixture. Roll into balls about one and a half inches in diameter, 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
- Onion: I usually grate the onion over the mixing bowl. The finer pieces blend into the meatballs better than chopped onion and the juice from the grated onion will flavor your meatballs. The garlic cloves can be grated, too.
- Shortcut: Substitute 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.
- Air fryer method: Prepare the meatballs as instructed above. Instead of baking them, Place meatballs in a single layer on air fryer rack. It’s okay if sides are touching but the meatballs shouldn’t be stacked on top of each other. If necessary, fry them in batches. Air fry at 400°F for 12 to 15 minutes or until browned and firm. If they are frozen, air fry for 15 to 17 minutes.
- 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. Adjust baking time accordingly.
- Make ahead: Meatballs can be frozen either cooked or raw for up to 3 months. If you have time, double the recipe so you have plenty of meatballs to freeze. Frozen raw meatballs do not have to be thawed before baking or air frying. Add a couple of minutes to the cooking time.
Nutrition
Serving: 5meatballs | Calories: 252kcal | Carbohydrates: 6g | Protein: 27g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 699mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 4mg | Calcium: 151mg | Iron: 2mg
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