Turkey Meatballs
These turkey meatballs are tender, juicy, and packed with flavor thanks to a simple panade of breadcrumbs soaked in milk, freshly grated Parmesan, garlic, and herbs. Baked at high heat for a golden exterior and cooked-through center, they come together in just 40 minutes and work beautifully over spaghetti, tucked into a sub, or simmered in your favorite marinara sauce. Lighter than traditional beef meatballs but every bit as satisfying, this is the kind of recipe you'll come back to week after week.
Equipment
- Large mixing bowl
- Small bowl For soaking the breadcrumbs
- Rimmed baking sheet Half-sheet size recommended
- Parchment paper Or silicone baking mat
- Cookie scoop 1.5 tbsp size for even portioning
- Measuring cups and spoons
- Box grater For grating fresh Parmesan; optional if using pre-grated
- Pastry brush For applying olive oil to meatballs
- Instant-read thermometer To confirm internal temperature of 165°F
Ingredients
- 1.5 lbs ground turkey 680g; 93% lean recommended for best moisture
- 1/2 cup breadcrumbs About 55g; plain or Italian-seasoned
- 1/4 cup whole milk 60ml
- 1 large egg
- 1/2 cup Parmesan cheese About 50g; freshly grated recommended
- 3 cloves garlic Finely minced
- 1/4 cup fresh parsley Finely chopped
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes Optional, for heat
- 2 tbsp olive oil For brushing or drizzling over meatballs before baking
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
- Combine the breadcrumbs and milk in a small bowl and stir together. Let the mixture sit for 2-3 minutes until the breadcrumbs have fully absorbed the milk and the mixture resembles a loose paste.
- Add the ground turkey to a large mixing bowl, then add the soaked breadcrumbs, egg, Parmesan, garlic, parsley, oregano, onion powder, salt, black pepper, and red pepper flakes. Mix with your hands or a fork until just combined; do not overmix.
- Use a 1.5-tablespoon cookie scoop to portion the mixture, then roll each portion between lightly dampened palms into a smooth ball. Place meatballs about 1 inch apart on the prepared baking sheet; you should get approximately 22-24 meatballs.
- Lightly brush or drizzle the tops of the meatballs with olive oil to promote browning and prevent the surface from drying out during baking.
- Bake on the center rack for 20-25 minutes, until golden brown on the outside and the internal temperature reads 165°F (74°C) on an instant-read thermometer.
- Serve the meatballs immediately, or transfer them to a skillet of warm marinara over medium-low heat and simmer for 5-10 minutes to absorb flavor. Garnish with fresh parsley and additional Parmesan before serving.
Notes
- Don't skip the panade: soaking breadcrumbs in milk is the key to keeping turkey meatballs moist, since turkey is leaner than beef.
- Use 93% lean ground turkey. The slight fat content keeps the meatballs juicy; 99% lean tends to produce dry results.
- Do not overmix the meat mixture. Mix only until the ingredients are just combined to avoid dense, rubbery meatballs.
- Dampen your hands lightly with water when rolling to prevent sticking and get a smooth, even exterior.
- Use a cookie scoop to portion meatballs so they are all the same size and cook evenly.
- Always verify doneness with an instant-read thermometer. Turkey meatballs must reach an internal temperature of 165°F (74°C).
- To finish in sauce, simmer baked meatballs in marinara over medium-low heat for 5-10 minutes after baking.
- Make ahead: shape the meatballs up to 24 hours in advance, cover, and refrigerate on the baking sheet. Bake when ready.
- Freezing: freeze baked, cooled meatballs on a sheet until solid, then transfer to a zip-top bag for up to 3 months. Reheat from frozen by simmering in sauce over low heat for 15-20 minutes.
- Dairy-free option: substitute nutritional yeast for the Parmesan and use any unsweetened non-dairy milk in the panade.
Nutrition
Serving: 4meatballsCalories: 210kcalCarbohydrates: 7gProtein: 24gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 95mgSodium: 480mgPotassium: 310mgFiber: 0.5gSugar: 1gVitamin A: 6IUVitamin C: 4mgCalcium: 10mgIron: 8mg
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