Best Baked Turkey Meatballs

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Juicy, flavorful, and packed with herbs, these Best Baked Turkey Meatballs are the ultimate comfort food that’s also surprisingly light. Whether you’re looking for a protein-packed dinner, meal prep option, or a crowd-pleasing appetizer, these meatballs tick every box. Baked to golden perfection, they’re tender on the inside with a slight crisp on the outside—just the way a great meatball should be.

Made with lean ground turkey, aromatic garlic, fresh parsley, and just the right amount of seasoning, this dish delivers maximum flavor without the heaviness of traditional beef meatballs. Serve them over pasta, tuck them into a sub, or pile them on a salad—these versatile meatballs will quickly become a staple in your weekly meal rotation.

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Why You’ll Love This Best Baked Turkey Meatballs Recipe

• Healthier alternative to beef meatballs, but just as satisfying.
• Super easy to prep, bake, and clean up.
• Great for meal prepping—freeze beautifully.
• Delicious served in a variety of ways: pasta, bowls, sandwiches, or solo.
• No frying required—just pop them in the oven!

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Preparation Phase & Tools to Use

To get started on these delicious meatballs, having the right tools is key:

• Large Mixing Bowl: Essential for combining all ingredients evenly without overworking the meat.
• Baking Sheet: Preferably lined with parchment paper or a silicone mat to avoid sticking and ensure even browning.
• Cookie Scoop or Ice Cream Scoop: Helps you portion out uniform meatballs quickly and cleanly.
• Oven: Since these are baked (not fried), even heat distribution is important for perfect texture.
• Spatula or Tongs: Useful for removing meatballs from the baking tray without breaking them.

Each of these tools plays a role in maintaining the consistency, shape, and flavor of the final dish.

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Preparation Tips

For the juiciest turkey meatballs, don’t overmix your ingredients—just combine until everything is evenly distributed. A light hand is key to tender texture. Use ground turkey that’s not overly lean (93% lean is ideal) to avoid dryness. Fresh herbs like parsley add a burst of brightness, and soaking breadcrumbs in a bit of milk beforehand helps retain moisture. When shaping the meatballs, aim for uniform size to ensure even baking. And lastly, let the meatballs rest for a few minutes after baking to retain juices.

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Ingredients for Best Baked Turkey Meatballs

• 1 lb (450g) ground turkey (93% lean recommended)
• 1/2 cup breadcrumbs (plain or Italian-style)
• 1/4 cup milk (dairy or unsweetened non-dairy)
• 1 large egg
• 3 garlic cloves, minced
• 1/4 cup finely chopped onion (or grated)
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional, for a mild kick)
• 1 tbsp olive oil (for brushing or drizzling)
• Optional: grated Parmesan cheese (2 tbsp for added flavor)

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Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. This ensures the meatballs won’t stick and helps them brown evenly.

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Step 2: Prepare the Breadcrumb Mixture

In a small bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes to soak and soften. This step keeps the meatballs moist and prevents them from drying out while baking.

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Step 3: Mix the Ingredients

In a large mixing bowl, add the ground turkey, soaked breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, salt, pepper, red pepper flakes, and Parmesan if using. Mix gently with clean hands or a spatula until just combined. Avoid overmixing to keep the meatballs tender.

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Step 4: Form the Meatballs

Using a cookie scoop or your hands, form the mixture into 1.5-inch balls (about the size of a golf ball). Place them on the prepared baking sheet, evenly spaced to allow for even cooking. You should get about 18-20 meatballs.

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Step 5: Brush or Drizzle with Olive Oil

Lightly brush the tops of the meatballs with olive oil, or drizzle a small amount over them. This helps create a golden, slightly crispy exterior while baking.

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Step 6: Bake the Meatballs

Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C). For a slightly crispier top, broil them for an additional 2-3 minutes at the end.

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Step 7: Let Them Rest

Remove the meatballs from the oven and let them rest for 5 minutes before serving. This helps the juices redistribute and keeps them moist.

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Notes

These baked turkey meatballs are incredibly versatile and forgiving. You can swap out herbs based on what you have on hand—basil, thyme, or even cilantro if you’re aiming for a fusion twist. If you prefer a cheesy kick, shredded mozzarella or feta can be folded into the mixture. And if you’re avoiding dairy, almond milk or oat milk works well in place of regular milk. For those avoiding gluten, gluten-free breadcrumbs or crushed rice crackers make a great substitute.

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Watch Out for These Mistakes While Cooking

• Using overly lean turkey: It can result in dry meatballs. Stick with 93% lean for best results.
• Overmixing the meat: This leads to dense, tough meatballs. Combine ingredients just until they’re incorporated.
• Skipping the resting time: Letting the meatballs rest post-baking helps them retain moisture.
• Not soaking breadcrumbs: This step adds moisture and keeps the meatballs tender.
• Uneven meatball sizes: Causes uneven cooking. Try using a cookie scoop for uniformity.

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Storage Instructions

Store any leftover turkey meatballs in an airtight container in the refrigerator for up to 4 days. To freeze, allow the meatballs to cool completely, then transfer them to a freezer-safe bag or container. They’ll keep well frozen for up to 3 months. Reheat from frozen by baking at 350°F (175°C) for 15-20 minutes or until heated through. For refrigerated meatballs, microwave or reheat on the stovetop in your favorite sauce.

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Estimated Nutrition

Per serving (based on 4 meatballs):

• Calories: ~220
• Protein: 25g
• Carbohydrates: 6g
• Fat: 11g
• Saturated Fat: 2.5g
• Fiber: 0.5g
• Sugar: 1g
• Sodium: 320mg
• Cholesterol: 95mg

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Frequently Asked Questions

Can I use ground chicken instead of turkey?

Yes! Ground chicken works similarly, though the flavor may be slightly milder. Make sure it’s not too lean to avoid dryness.

Can I make these meatballs ahead of time?

Absolutely. You can prep and shape them a day in advance. Store covered in the fridge until ready to bake.

Do I need to flip the meatballs while baking?

Not necessary, but you can if you want an extra crisp exterior all around.

Can I freeze the raw meatballs?

Yes. Shape them, freeze on a tray, then transfer to a bag once solid. Bake directly from frozen—just add 5-7 more minutes to cooking time.

How do I know when the meatballs are fully cooked?

Use a meat thermometer—165°F (74°C) is your target internal temperature.

What sauces go well with these meatballs?

Marinara, pesto, buffalo, teriyaki, or even tzatziki! They’re great with almost anything.

Are these meatballs gluten-free?

Not as written, but you can easily make them gluten-free by using GF breadcrumbs.

Can I air-fry these instead of baking?

Yes. Air fry at 375°F (190°C) for about 12-14 minutes, shaking halfway through.

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Conclusion

The Best Baked Turkey Meatballs are a wholesome, protein-rich dish that fits beautifully into almost any meal plan. With minimal prep and no frying, they offer a deliciously healthy alternative to traditional meatballs. Whether you’re serving them with spaghetti, packing them into a lunchbox, or popping them as a snack, they deliver on flavor, texture, and simplicity. Once you try them, they’ll quickly earn a permanent spot in your recipe rotation.

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