Baked Turkey Meatballs

Image of a giant bowl of spaghetti with turkey meatballs.

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 Time 20 minutes

Cook Time 28 minutes

Total Time 48 minutes

Servings servings

Calories 252kcal

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 1/2 teaspoon)
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

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.
Use a cookie scoop or tablespoon to scoop equal portions of the meat mixture, about 1 1/2-inches in diameter. Roll into balls using your hands and place on prepared baking sheet.
Lightly brush or spray meatballs with olive oil.
Bake for 25-28 minutes or until an instant read thermometer inserted in the middle of a meatball reads 165ºF.
If desired, broil for 3-5 minutes to brown.
Serve immediately.

Video

Notes

Want to keep things super simple and use ingredients from your pantry? Try subbing 3/4 teaspoon garlic powder (not garlic salt) for the fresh garlic, 1/2 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.
It’s okay if your meatballs are larger or smaller, but try to make them as uniform as possible so that they cook evenly.
Meatballs can be frozen either cooked or raw for up to 6 months.

Nutrition