Go Back
–+ servings
Italian Turkey Meatballs Recipe

Italian Turkey Meatballs

iamwinfred
These Italian Turkey Meatballs are juicy, tender, and packed with bold herbs, garlic, and Parmesan cheese in every single bite. Made with lean ground turkey instead of beef, they deliver all the classic Italian-American flavor you love with less saturated fat and fewer calories. They bake up golden in the oven, simmer beautifully in marinara sauce, and work equally well over spaghetti, tucked into a sub roll, or served as a party appetizer with a dipping bowl of sauce.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 24 meatballs
Calories 210 kcal

Equipment

  • Large mixing bowl
  • Rimmed baking sheet
  • Parchment paper or aluminum foil
  • Cookie scoop or meatball scoop 1.5-tablespoon size for uniform meatballs
  • Large oven-safe skillet or cast iron pan For pan-frying method
  • Instant-read meat thermometer To verify internal temperature of 165°F
  • Cutting board and sharp knife
  • Measuring cups and spoons

Ingredients
  

For the Meatballs

  • 1.5 lbs ground turkey 680g; 93% lean recommended for best moisture
  • 1/2 cup Italian seasoned breadcrumbs about 55g
  • 1/4 cup Parmesan cheese about 25g; freshly grated preferred
  • 1 large egg
  • 3 garlic cloves minced
  • 2 tablespoons fresh parsley finely chopped; or 1 tsp dried
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional, for a mild kick
  • 2 tablespoons whole milk 30ml

For Cooking

  • 2 tablespoons extra virgin olive oil for pan-frying method; omit if baking only

For the Sauce

  • 2 cups marinara sauce 480ml; jarred or homemade

For Garnish

  • Parmesan cheese freshly grated, to taste
  • fresh parsley chopped, to taste

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or aluminum foil.
  • Mince 3 garlic cloves as finely as possible and finely chop 2 tablespoons of fresh parsley. Set both aside.
  • Add the ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, all dried seasonings, salt, pepper, red pepper flakes, and milk to a large bowl. Mix gently with clean hands until just combined; do not overmix.
  • Let the mixture rest for 10 minutes so the breadcrumbs absorb the moisture, which makes rolling easier and improves the texture.
  • Use a 1.5-tablespoon scoop to portion the mixture, then roll each portion between lightly dampened palms into smooth 1.5-inch balls. Place on the prepared baking sheet about 1 inch apart.
  • Bake at 400°F for 20 to 25 minutes, flipping halfway through, until golden brown and the internal temperature reads 165°F on an instant-read thermometer.
  • Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat, sear the meatballs 2 to 3 minutes per side until golden, then transfer the skillet to the oven for 10 to 12 minutes until the internal temperature reaches 165°F.
  • Warm 2 cups of marinara sauce in a skillet over medium-low heat, add the cooked meatballs, and simmer for 5 to 10 minutes, spooning the sauce over the tops occasionally.
  • Plate the meatballs over spaghetti, mashed potatoes, or in a sub roll, spoon extra sauce on top, and garnish with freshly grated Parmesan and chopped parsley.

Notes

  • Use 93% lean ground turkey, not 99% lean. The extra fat keeps the meatballs moist and juicy. Very lean turkey tends to produce dry, crumbly results.
  • Do not overmix the meat mixture. Stir just until no dry pockets of breadcrumbs remain; overworking the protein makes the texture dense and rubbery.
  • Lightly wet your hands with cold water before rolling to prevent sticking and get a smoother surface on each meatball.
  • Let the mixture rest for 10 minutes before shaping. This allows the breadcrumbs to absorb moisture, making rolling easier and improving the final texture.
  • Always verify doneness with an instant-read thermometer. Ground turkey must reach an internal temperature of 165°F (74°C).
  • Simmer cooked meatballs in marinara sauce for at least 5 minutes after baking. This step adds significant flavor and prevents them from drying out.
  • Make-ahead tip: Shape the raw meatballs up to 24 hours in advance, cover tightly, and refrigerate until ready to cook.
  • To freeze cooked meatballs, cool completely, freeze on a baking sheet until solid, then transfer to a zip-top freezer bag. They keep well for up to 3 months.
  • For gluten-free meatballs, substitute the Italian breadcrumbs with gluten-free breadcrumbs or almond flour.
  • For cheesy stuffed meatballs, press a small cube of fresh mozzarella into the center of each meatball before rolling it closed.

Nutrition

Serving: 4meatballsCalories: 210kcalCarbohydrates: 8gProtein: 24gFat: 9gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 390mgPotassium: 280mgFiber: 0.5gSugar: 0.5gVitamin A: 4IUVitamin C: 3mgCalcium: 8mgIron: 10mg
Keyword baked turkey meatballs, easy weeknight dinner, healthy meatballs, italian turkey meatballs, turkey meatballs recipe
Tried this recipe?Let us know how it was!