The only turkey meatball recipe you need! Juicy, flavorful and ridiculously easy to make, these turkey meatballs are just as good as (if not better than!) any beef meatballs I’ve tried.
These Turkey Meatballs are a House Favorite
Meatballs are one of my go-to easy proteins for quick meals and these turkey meatballs are hitting the spot lately. I just love how versatile these little bites of deliciousness are! Serve them with pasta and marinara sauce or over rice with a drizzle of teriyaki sauce. Or, just pop them in your mouth as a satisfying and tasty snack- no judging here!
When I developed this turkey meatball recipe, my goal was to make them every bit as flavorful as my classic beef meatball recipe and wow do these deliver. If you’re not careful, turkey meatballs can turn out dry or lacking in flavor, but not these turkey meatballs! To ensure that these turn out tender, juicy and go-back-for-seconds delicious, I use a few tricks and special ingredients:
- I bake these turkey meatballs in the oven at high temperature to brown the outsides while sealing in the juices. (As a bonus, baked meatballs are just as delicious as skillet meatballs and you don’t have to fuss with flipping them or worry about grease splattering as they cook.)
- I season them with fresh onion and garlic as well as dried seasonings to really pack in the flavor.
- Panko breadcrumbs lock in moisture as the meatballs bake, and a bit of ketchup adds extra moisture and flavor.
Add these turkey meatballs to your meal plan this week! I’d love to hear how you like them! 💛
Ingredient Notes
Here are a few notes about the ingredients you’ll need to make these turkey meatballs. Find the full recipe with measurements in the recipe card below.
- Egg: One egg helps to bind the meat mixture together.
- Onion & Garlic: For flavor. I chop the onion up finely so that it almost disappears into the meatballs.
- Panko Breadcrumbs: Breadcrumbs help to bind the meatballs together. Panko breadcrumbs work best because the larger crumb pieces trap more moisture in the meatballs, making them juicier.
- Parmesan Cheese: I add grated Parmesan to these turkey meatballs and to my Chicken Meatballs. Since turkey and chicken can be less flavorful than beef, it really adds oomph to the flavor.
- Ketchup: For added moisture and flavor.
- Worcestershire Sauce: Adds umami flavor and a slightly beefy flavor.
- Seasonings: I use Italian seasoning, garlic powder, salt and pepper.
- Ground Turkey: I recommend using a ground turkey with a little bit of fat to it, such as 93%. The leaner the ground turkey, the drier the meatballs will be. Find more ground turkey recipes here.
How to Make Turkey Meatballs
Start by preheating your oven to 450° F. Grease a rimmed baking sheet with a high smoke point oil to prevent the meatballs from sticking. I use avocado oil; canola oil also works well.
Make the meatball mixture. In a large mixing bowl, combine all of the ingredients except for the ground turkey. Use a fork to mix everything together. Then add the ground turkey to the bowl and mix with a fork or your hands until just combined. Try not to overwork the meat, since that can cause the meatballs to turn out tough.
Shape meatballs. Shape the meat mixture into 1 1/2-inch meatballs. Some brands of ground turkey are more wet than others, which can make the meatball mixture sticky. If you find that it is sticking to your hands a lot as you shape the meatballs, you can work with slightly wet hands. I also find that washing my hands halfway through shaping the meatballs helps.
Bake at 450° F for 10-14 minutes. Turkey meatballs are done when the centers register 165° F on an instant read thermometer. Be careful to not overcook them, since that can cause them to dry out. The best way to know when they are done is to use an instant read thermometer to measure when they’ve reached 165° F in the center.
Ways to Serve Turkey Meatballs
Here are some of our favorite ways to enjoy these turkey meatballs:
- Spaghetti and Meatballs: A classic! On the side, enjoy Garlic Bread and an Italian Salad.
- Meatball Sub: Serve them with cheese and marinara sauce on toasted hoagie rolls to make delicious meatball sub sandwiches.
- With Rice: Enjoy them with Brown Rice or Instant Pot Rice.
- Low Carb: For a low carb meal, serve the meatballs with zucchini noodles or cauliflower rice.
More Favorite Meatball Recipes
Try one of these easy meatball recipes next!
Best Juicy Turkey Meatballs
Ingredients
- avocado oil or canola oil, for greasing the baking sheet
- 1 large egg
- ¼ cup very finely chopped yellow onion
- 2 cloves garlic, minced
- ¼ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound ground turkey*
Instructions
- Preheat oven to 450° F. Grease a rimmed baking sheet with avocado or canola oil.
- In a large mixing bowl, combine egg, onion, garlic, Panko breadcrumbs, Parmesan cheese, ketchup, Worcestershire sauce, Italian seasoning, garlic powder, salt and pepper. Stir with a fork to mix.
- Add the ground turkey and mix until just combined.
- Use your hands to shape the meat mixture into 1 ½-inch meatballs and place on the greased baking sheet. (If you find that it is sticking to your hands a lot as you shape the meatballs, you can work with slightly wet hands. I also find that washing my hands halfway through shaping the meatballs helps.)
- Bake meatballs for 10-14 minutes, until they are cooked through. Meatballs should register 165° F in the center when measured with an instant read thermometer. (Try not to overcook them or they may dry out.)
Notes
- For best results, use ground turkey with a little bit of fat in it, such as 93% lean. Using 99% lean ground turkey may make the meatballs dry.
- Baked meatballs may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- The best way to reheat meatballs is to heat them in a covered pot of marinara sauce over medium-low heat on the stove. Individual portions may also be reheated in the microwave. If frozen, thaw overnight in the refrigerator before reheating.
I originally shared this recipe in March 2022. Post updated February 2025.
I just wanted to let you know that I made the Turkey Meatballs this afternoon and they were delicious! I didn’t have any pasta to pair the meatballs with so I opted for Brussels Sprouts. Best thing is that the meatballs are healthy!