Name: Baked Turkey Meatballs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/3 cup breadcrumbs gluten-free if needed; 1/3 cup milk any kind; 1 lb ground turkey; 1 small shallot minced; 2 cloves garlic minced; 1/4 cup grated parmesan cheese; 1 teaspoon oregano; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt; Black pepper and/or red pepper flakes to taste; Olive oil for drizzling

There’s something about the juicy, tender bite of a perfectly cooked meatball that just hits the comfort food spot every time. This Baked Turkey Meatballs Recipe is one of my go-to dishes when I want something flavorful but lighter than the classic beef versions. Plus, baking them keeps things easy and mess-free.

The image shows a close-up of several round meatballs arranged in a tight pattern. Each meatball has a golden-brown, slightly crispy outer layer with a glistening texture. Small patches of green herbs, likely parsley, are sprinkled unevenly across the meatballs, adding bright green highlights. Tiny bits of red chili flakes and coarse salt crystals are scattered on the surface, providing pops of red and white color. The background is a white marbled texture that contrasts with the warm tones of the meatballs. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Turkey Meatballs Recipe
Top Tip
How to Serve Baked Turkey Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Turkey Meatballs Recipe

Why You'll Love This Recipe

I’ve made plenty of meatball recipes over the years, but this baked turkey version stands out for its simplicity and flavor. It’s moist, tender, and bursting with herbs and parmesan that make every bite pop. Plus, baking means less fuss and a healthier result.

Light and Flavorful: Ground turkey keeps these meatballs lean without sacrificing any taste.
Easy Preparation: Baking instead of frying cuts down on cleanup and keeps the kitchen cooler.
Versatile Recipe: Serve them with pasta, rice, or as a tasty appetizer – they’re always a crowd-pleaser.
Simple Ingredients: Easily found pantry staples make this recipe great for weeknight meals or meal prepping.

Ingredients & Why They Work

Each ingredient in this baked turkey meatballs recipe plays a crucial role to get that perfect balance of deliciousness and texture. Here are a few notes based on what I’ve learned while cooking and tweaking this recipe over time.

Flat lay of a mound of fresh ground turkey, a small white ceramic bowl of pale golden breadcrumbs, a small white ceramic bowl filled with creamy milk, a small shallot with its fresh papery skin intact, two uncracked brown garlic bulbs (each showing at least one clove), a small white ceramic bowl of finely grated pale yellow parmesan cheese, a small white ceramic bowl with bright green dried oregano leaves, a small white ceramic bowl with light beige onion powder, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl with a mix of black and red pepper flakes, and a small white ceramic bowl of clear golden olive oil, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Breadcrumbs: Help bind the meatballs and soak up the milk to keep them juicy – choose gluten-free if needed (I’m a fan of Aelia’s for a great texture).
Milk: Adds moisture and softness, making the meatballs tender instead of dry.
Ground Turkey: The lean protein base that’s both healthy and mild, letting the herbs shine.
Shallot: Provides a subtle onion flavor without overpowering the mix.
Garlic: A little punch of flavor that complements turkey perfectly.
Grated Parmesan: Adds umami richness and saltiness for a deeper flavor impact.
Oregano: Brings warmth and herbaceous notes that pair beautifully.
Onion Powder: Enhances savory flavors evenly across all the meatballs.
Kosher Salt: Essential to season and bring all these flavors together.
Black Pepper and Red Pepper Flakes: To taste – a bit of heat livens up the profile without overwhelming it.
Olive Oil: Lightly drizzled for a crispy, golden exterior when baked.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep my baked turkey meatballs classic, but I’ve also had fun trying a few twists here and there. The beauty of this recipe is how easily you can adapt it to fit your taste or what’s in your fridge.

Variation: Sometimes I swap the parmesan for shredded mozzarella and add fresh basil for an Italian-inspired twist that pairs wonderfully with marinara sauce.
Spice it up: Adding a pinch of smoked paprika or a dash of cayenne pepper can bring a smoky heat that I really enjoy on chilly evenings.
Herb swaps: Feel free to experiment with herbs like thyme, rosemary, or parsley depending on your pantry and mood.
Gluten-free: Using gluten-free breadcrumbs makes this recipe accessible while maintaining its great texture.

Step-by-Step: How I Make Baked Turkey Meatballs Recipe

A stack of about ten round meatballs sits on a white shallow dish with small speckles. The meatballs have a light browned color with a slightly rough texture and small bits of herbs and spices visible. Some green parsley leaves and a few flakes of red chili pepper are sprinkled on top of the meatballs, adding a pop of color. Around the plate, there are small grains of white cheese and red chili flakes scattered on a wooden surface beneath, which is partially visible. A blurred white cup and a green cloth are in the background over a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Let those breadcrumbs soak

Start by combining the breadcrumbs and milk in a large bowl. Let them sit for about 5-7 minutes until the breadcrumbs have fully absorbed the milk. This little soak is crucial—it keeps the meatballs wonderfully tender instead of dry or crumbly. While that’s happening, you can chop your shallot and garlic so everything’s ready to go.

Step 2: Mix gently but thoroughly

Add the ground turkey, shallot, garlic, parmesan, oregano, onion powder, salt, and pepper to the soaked breadcrumbs. Use your hands or a spatula to mix everything just until combined. Be careful not to overwork the meat mixture—this can make the meatballs dense and tough, and we want tender bites here!

Step 3: Form those meatballs

I find that using a large cookie scoop is a game changer. It helps you get evenly sized meatballs, about 1.5 ounces each, and prevents sticky fingers. Wetting your hands with a little water helps, too, making it easier to pack the meatballs tightly without them clinging to your fingers.

Step 4: Ready, set, bake!

Arrange your meatballs on a greased sheet pan, drizzle them with a splash of olive oil, and pop them in the oven at 425°F—top rack for the best heat circulation. Bake for 13-15 minutes or until the internal temperature hits 160°F. The olive oil helps the tops get that lovely golden color and crisp up just enough on the outside.

Top Tip

After making baked turkey meatballs a bunch of times, I noticed a few tricks that really help nail the perfect texture and flavor every time. These little tips saved me so much frustration, and I hope they help you too!

Don’t skip the soak: Letting your breadcrumbs soak in milk isn’t just a suggestion—it’s what keeps these meatballs juicy and tender.
Mix gently: Over-mixing the turkey can make the meatballs tough; just combine until everything is evenly distributed.
Use a cookie scoop: This helps get consistent sizes which means they bake evenly, so no half-done or overcooked meatballs.
Check internal temp: Don’t guess—use a meat thermometer to ensure they’re fully cooked and safe without drying out.

How to Serve Baked Turkey Meatballs Recipe

Garnishes

I love topping these meatballs with a sprinkle of fresh parsley or basil—it brightens up the dish and adds a fresh pop at the last minute. A little extra parmesan or a drizzle of good olive oil can also elevate the flavor if you’re serving them plain.

Side Dishes

For me, these baked turkey meatballs shine next to a big bowl of spaghetti tossed in marinara. But they’re just as good served over rice with roasted veggies or nestled inside a sandwich roll for a meatball sub. And of course, a crisp green salad on the side helps balance the meal.

Creative Ways to Present

For a party or special occasion, I’ve served these meatballs on little skewers with dipping sauces like tzatziki or a spicy harissa mayo. They also look lovely arranged on a platter with grape tomatoes and olives for a Mediterranean-inspired appetizer spread.

Make Ahead and Storage

Storing Leftovers

Store any leftover meatballs in an airtight container in the refrigerator. They keep well for up to 4 days and are perfect for quick lunches or adding to sandwiches or salads during the week.

Freezing

I always freeze some meatballs for busy nights. Just freeze the raw-formed meatballs solid on a sheet pan, then transfer to a freezer bag or container. You can bake them directly from frozen, or freeze baked meatballs to reheat later—they keep up to 3 months this way!

Reheating

To reheat, my go-to is popping them in the oven or air fryer at 400°F until they’re warmed through and nicely crisp on the outside again. It beats the microwave, which tends to make meatballs rubbery.

Frequently Asked Questions:

Can I use ground chicken instead of turkey?

Yes! Ground chicken works similarly and will give you a mild flavor and tender texture. Just watch the baking time closely since chicken can cook a bit faster.

How do I prevent my meatballs from drying out?

Soaking breadcrumbs in milk before mixing, not overworking the meat, and baking at a high temperature for a shorter time all help keep meatballs juicy and tender. Using a meat thermometer to avoid overcooking is also key.

Can I make these meatballs gluten-free?

Absolutely. Simply swap regular breadcrumbs for gluten-free ones, like Aelia’s brand I mention in the ingredients. The texture remains great and they hold together perfectly.

What’s the best way to reheat leftover baked turkey meatballs?

Reheating in the oven or air fryer at 400°F is best to restore crispness and keep them moist. Avoid microwaving as it can lead to rubbery meatballs.

Final Thoughts

This baked turkey meatballs recipe has become a staple in my kitchen because it strikes the perfect balance of flavor, health, and convenience. I hope you find these meatballs as tasty and easy to make as I do—seriously, once you try them, I bet you’ll make them again and again. So go ahead, give this recipe a whirl and enjoy a comforting, delicious meal that feels like a little hug in every bite!