These Easy Turkey Meatballs are tender, juicy and packed with flavor! Made with just a few simple ingredients in under 30 minutes, these baked homemade meatballs can be added to any favorite dish!
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If you follow my recipes then you know I love to make meatballs! Everything from buffalo chicken meatballs and Asian glazed meatballs to a whole cheesy meatball casserole! The great thing about these easy turkey meatballs is that they are just so versatile. They can be added to a variety of dished and pair well with so many different sauces!
Why You’ll Love This
- Made with simple ingredients that pack a ton of flavor!
- These meatballs are baked and not fried.
- Only take 30 minutes to make with easy cleanup.
- We are using ground turkey in this recipe which is much leaner than beef.
- Super versatile and can be added to several different dishes!
Ingredients You’ll Need
- ground turkey – I used lean ground turkey for these meatballs because it’s low in fat and calories while being a great source of protein, but you could also make these using ground chicken, ground beef, ground pork or even Italian sausage.
- egg – acts as a binder to hold all the ingredients together.
- breadcrumbs – I used Italian bread crumbs to help bind the meatballs to keep their round shape and hold moisture, but feel free use gluten-free bread crumbs, panko breadcrumbs or almond flour if low carb.
- parmesan cheese – freshly grated parmesan cheese adds even more flavor!
- onion – I grated half a medium yellow onion, but you could also use one teaspoon onion powder. You could also finely chop the onion rather than grating if you prefer.
- garlic – adds a flavor boost to the meatballs and fresh minced garlic is always best! If you don’t have fresh garlic cloves, feel free to use a 1/2 teaspoon garlic powder.
- Worcestershire sauce – I love the sweet, tangy flavor this adds to these meatballs! You could also use soy sauce or tamari.
- parsley – I love adding in fresh herbs for earthiness and pop of color, but you could also add in some fresh basil, rosemary or thyme.
- seasonings – a combination of Italian seasoning, salt and black pepper.
How to Make Turkey Meatballs
- Make the meatballs. In a large mixing bowl, combine ground turkey, egg, breadcrumbs, onion, garlic, parmesan cheese, Worcestershire sauce, Italian seasoning and salt/pepper until all combined.
- Shape into balls. Using a small to medium cookie scoop (I use this 1.2 tablespoon size scoop), make 1-inch sized balls from the mixture and place on a prepared baking sheet sprayed with non-stick spray or parchment paper (you should get about 30 meatballs). The cookie scoop helps make sure the meatballs are all uniform in size.
- Bake. Pop the meatballs in the oven at 400 degrees F and bake for about 16 to 20 minutes, until lightly browned and cooked through. Meatballs should have an internal temp of 165 degrees F when inserting a meat thermometer.
How to Serve Turkey Meatballs
- As a main dish – serve over cauliflower rice, regular rice or orzo along with broccoli or other vegetables.
- Spaghetti and meatballs – serve over pasta, spaghetti squash or zucchini noodles with your favorite marinara or tomato sauce.
- In a sub sandwich – serve the meatballs in a sub roll with all your favorite toppings.
- Added to soup – make the meatballs a little smaller and add them to your favorite soup! Minestrone soup, creamy tortellini soup and this sausage soup all make great options.
- In a salad – add the meatballs to any of your favorite salads like this Greek salad, Caesar salad, Mediterranean salad, or this wild rice salad.
- As an appetizer – double or triple this recipe and serve with toothpicks for a delicious party appetizer! Try my recipe for cranberry meatballs or these buffalo chicken meatballs.
Prepping and Storage
To Prep: These meatballs can easily be prepped ahead of time and stored in the refrigerator tightly covered for 2 or 3 days before baking. Then when you’re ready to bake, pop them in the oven and make the sauce on the stove as directed. You can also easily prep the sauce ahead of time too! Just reheat in a saucepan right before tossing with the meatballs.
To Store: If you’re planning on storing these meatballs for later, let them cool completely then store then in a sealed, airtight container in your fridge for up to 3 to 4 days. The sauce itself will last up to two weeks in your fridge or you could freeze the sauce separately for up to 3 months in a sealed, airtight container.
To Freeze: These meatballs are freezer-friendly too and will last for up to 3 to 4 months frozen. To reheat, simply thaw the meatballs out in the fridge and place them in a skillet on low heat, stirring often, until warmed through. You could also reheat them in the microwave for 1 to 2 minutes.
More Meatball Recipes
- Asian Glazed Turkey Meatballs
- Mediterranean Chicken Meatballs
- Honey Sriracha Glazed Meatballs
- Buffalo Chicken Meatballs
- Cheesy Keto Meatball Casserole
Hope you all enjoy these Easy Turkey Meatballs and if you love this as much as we do, please leave me 
below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Easy Turkey Meatballs
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Ingredients
- 1 lb ground turkey
- 1 egg
- 1/2 cup grated yellow onion
- 2 cloves garlic minced
- 1/3 cup bread crumbs
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons fresh parsley chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon each salt + pepper
Instructions
- In a large mixing bowl, combine ground turkey, egg, breadcrumbs, onion, garlic, parmesan cheese, Worcestershire sauce, Italian seasoning and salt/pepper until all combined.
- Using a small to medium cookie scoop, make 1-inch sized balls from the mixture and place on a prepared baking sheet sprayed with non-stick spray or parchment paper (you should get about 30 meatballs). The cookie scoop helps make sure the meatballs are all uniform in size.
- Pop the meatballs in the oven at 400 degrees F and bake for about 16 to 20 minutes, until lightly browned and cooked through. Meatballs should have an internal temp of 165 degrees F when inserting a meat thermometer.
Nutrition
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