Baked Turkey Meatballs
These Baked Turkey Meatballs are tender, juicy, and packed with savory flavor from fresh garlic, Parmesan, and Italian herbs. Made with lean ground turkey and a milk-soaked breadcrumb panade for extra moisture, they bake up golden on the outside and perfectly cooked through in under 25 minutes. Versatile enough for pasta night, meatball subs, soups, or meal prep, this easy oven-baked recipe is a lighter alternative to classic beef meatballs without sacrificing any of the flavor.
Equipment
- Large mixing bowl
- Large rimmed baking sheet Half sheet pan recommended
- Parchment paper Or silicone baking mat
- Cookie scoop or small ice cream scoop 1.5 tablespoon capacity for uniform meatball sizing
- Measuring cups and spoons
- Sharp knife and cutting board
- Microplane or box grater For freshly grating Parmesan
- Instant-read meat thermometer Essential for checking safe internal temperature of 165°F
Ingredients
- 1.5 lbs lean ground turkey 680g, 93/7 lean-to-fat ratio recommended
- 1/2 cup plain breadcrumbs about 55g
- 1/4 cup Parmesan cheese about 25g, freshly grated from a block for best flavor
- 1 large egg
- 3 garlic cloves minced
- 1/4 cup whole milk 60ml
- 2 tablespoons fresh flat-leaf parsley finely chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional, for added heat
- 1 tablespoon olive oil for greasing the pan, or use olive oil spray
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and lightly grease with olive oil or cooking spray.
- In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for 2 minutes until the breadcrumbs absorb the liquid.
- Add the Parmesan, minced garlic, parsley, Italian seasoning, onion powder, salt, pepper, red pepper flakes (if using), and egg to the bowl, then add the ground turkey on top.
- Using your hands or a fork, mix everything together until just combined. Do not overmix, as this will make the meatballs dense and tough.
- Use a 1.5-tablespoon cookie scoop to portion the mixture onto the prepared baking sheet, spacing meatballs about 1 inch apart. You should get approximately 22 to 24 meatballs.
- Bake on the center rack for 18 to 22 minutes, until the meatballs are lightly golden and an instant-read thermometer inserted into the center reads 165°F (74°C).
- Let the meatballs rest on the pan for 3 to 5 minutes before serving to allow the juices to redistribute. Serve with marinara, over pasta, in a sub roll, or as desired.
Notes
- Do not skip the panade (milk-soaked breadcrumbs). Turkey is leaner than beef and needs this step to stay moist and tender during baking.
- Do not overmix the meatball mixture. Combine ingredients until just incorporated to avoid a dense, rubbery texture.
- Use a cookie scoop to portion evenly sized meatballs so they all finish baking at the same time.
- Always verify doneness with a meat thermometer. Turkey meatballs must reach an internal temperature of 165°F (74°C) to be safe to eat.
- For extra browning, flip the meatballs once at the 12-minute mark during baking.
- Substitution: Use certified gluten-free breadcrumbs or almond flour in place of regular breadcrumbs for a gluten-free version.
- Make-ahead tip: Form the raw meatballs up to 24 hours in advance, cover tightly, and refrigerate until ready to bake.
- Storage: Refrigerate fully cooked meatballs in an airtight container for up to 4 days, or freeze for up to 3 months.
- To reheat from frozen: Bake at 350°F covered with foil for 15 to 20 minutes, or simmer directly in marinara sauce over medium-low heat for 10 minutes.
- For a dairy-free version, omit the Parmesan and substitute plant-based milk for the whole milk.
Nutrition
Serving: 4meatballsCalories: 210kcalCarbohydrates: 7gProtein: 25gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gCholesterol: 95mgSodium: 340mgPotassium: 320mgFiber: 0.4gSugar: 0.8gVitamin A: 6IUVitamin C: 4mgCalcium: 10mgIron: 8mg
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