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These baked turkey meatballs are tender, juicy and packed with tons of flavor. They’re super easy to make and delicious served with pasta or as an appetizer with your favorite sauce.
I love my spinach turkey meatballs (which you should definitely try if you haven’t), but today I’m sharing a good ol’ fashioned recipe for baked turkey meatballs.
They’re loaded with flavor and ridiculously easy to make. All you have to do is mix up the ingredients, form into meatballs and bake. Dinner will be ready in minutes!
Why You’ll Love This Recipe
- Healthy: These meatballs are made with ground turkey, which is a lean source of protein.
- Quick and Easy: It takes less than 30 minutes to prepare and bake these meatballs.
- Versatile: You can serve them as an appetizer or main dish. They’re delicious served over pasta or a salad or in a sub for a sandwich.
- ground turkey – I like using ground turkey instead of ground beef for meatballs because it’s lower in saturated fat. I typically use 93% lean ground turkey, but you can use 99% lean ground turkey if you prefer.
- egg – helps moisten and bind the meatballs together so they don’t fall apart while baking.
- breadcrumbs – along with the egg, the breadcrumbs help bind the meatballs together. I used panko breadcrumbs, but Italian breadcrumbs should also work just fine. For a gluten-free alternative you can try using almond meal instead.
- unsweetened almond milk – helps to keep the meatballs nice and moist. Feel free to use store-bought or homemade almond milk. I’d just recommend using unsweetened almond milk to avoid adding extra sweetness.
- Worcestershire sauce – a great flavor enhancer. If you don’t have Worcestershire sauce on hand, soy sauce or tamari will work as a substitute.
- garlic – adds flavor. You can use fresh garlic or garlic powder based on what you have.
- Italian seasoning – Italian seasoning pairs well with turkey, the combination of herbs complements the flavor without overpowering it. If you don’t have an Italian seasoning blend you can use a blend of other dried herbs like rosemary, thyme, oregano and/or basil instead.
- sea salt and black pepper – to bring all the flavors together.
How to Make
Preheat your oven to 400°F and prepare a baking pan by lining it with parchment paper or spraying it with non-stick cooking spray.
In a large mixing bowl, combine ground turkey, large egg, bread crumbs, garlic, Italian seasoning, Worcestershire sauce, sea salt, ground pepper and unsweetened almond milk. Mix until all ingredients are evenly incorporated.
Using your hands, roll the meat mixture into 1-2 inch balls. If you prefer a less hands-on approach, a cookie scoop can also be used. Place the meatballs on the prepared baking tray, spacing them a few inches apart.
Place the tray in the preheated oven and bake for about 15 minutes. You’re looking for the meatballs to be lightly browned on the outside and have an internal temperature of of 165°F.
Once done, serve the meatballs warm over spaghetti, zucchini noodles or your pasta of choice. Top with your favorite sauce and fresh herbs for a complete meal.
How to Serve Turkey Meatballs
- With pasta and marinara sauce: Serve the meatballs over your favorite pasta, such as spaghetti, zucchini noodles or spaghetti squash and top with marinara sauce, parmesan cheese and fresh basil.
- In a sub sandwich: Place the meatballs in a sub roll with your favorite toppings, such as sautéed onions and peppers or melted cheese.
- In a salad: Add the meatballs to a salad with mixed greens, tomatoes, cucumbers and your favorite dressing.
- On their own as an appetizer: Serve the meatballs with toothpicks as a tasty and healthy appetizer with some dipping sauce.
- On a grain bowl: Swap the falafels in this falafel bowl with these turkey meatballs or add them to this buddha bowl. You can also just serve these meatballs over a grain of choice like rice or quinoa with some veggies and a sauce.
How to Store Baked Turkey Meatballs
These turkey meatballs are great for meal prep! Here’s how to store and reheat them:
- Refrigerator: Place any leftovers in an airtight container and store them in the fridge for up to 4-5 days.
- Freezer: For longer storage, you can freeze these baked turkey meatballs. Let them cool completely then place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or Ziploc bag and store in the freezer for up to 3 months.
- Reheating: If meatballs have been frozen, thaw them in the fridge overnight. When ready to enjoy, reheat in the microwave for 1-2 minutes or bake in a 350°F oven for 10-15 minutes, until warm throughout.
This really depends on the fat percentage of the meat. If turkey meatballs are made with 99% lean ground turkey, the meatballs will have less calories and fat than meatballs made with ground beef. But if you’re comparing 93% ground turkey with 93% ground beef, the calories and fat are relatively the same. The one thing that makes ground turkey a bit healthier is that it contains less saturated fat than ground beef.
I prefer to use 93% ground turkey for my this turkey meatball recipe because it offers more flavor, but if you want the leanest meatballs possible I recommend using 99% lean ground turkey breast, however know that your meatballs may turn out a bit dry and not as tasty.
More Turkey Recipes
- Turkey Stuffed Peppers
- Cheesy Eggplant Casserole with Ground Turkey
- Turkey Cauliflower Baked Ziti
- Spinach and Feta Turkey Burgers
- Healthy Taco Salad
- The Best Turkey Burger
- Turkey Taco Meal Prep Bowl
- Spinach Turkey Meatballs
- Butternut Squash and Turkey Chili
Baked Turkey Meatballs
- Preheat oven to 400°F and line a baking tray with parchment paper or spray with non-stick cooking spray.
- In a large mixing bowl, combine all ingredients until everything is evenly incorporated.
- Using your hands, roll meat mixture into 1-2 inch balls and place on prepared baking sheet a few inches apart. Alternatively, you can use a cookie scoop to scoop the meat mixture into balls.
- Bake for about 15 minutes, or until the meatballs are lightly browned on the outside and cooked to an internal temperature of 165°F. Serve warm over spaghetti with your favorite sauce and fresh herbs.
- Breadcrumbs – I used panko breadcrumbs, but Italian breadcrumbs should also work just fine. For a gluten-free alternative you can try using almond meal instead.
- Almond milk – Any unsweetened non-dairy alternative will work as a substitute.
- Worcestershire sauce: If you don’t have worcestershire sauce on hand you can use soy sauce or tamari.
- Italian seasoning – If you don’t have an Italian seasoning blend you can use a blend of other dried herbs like rosemary, thyme, oregano and/or basil instead.
Nutrition information is automatically calculated, so should only be used as an approximation.