Why You’ll Love Baked Turkey Meatballs Recipe

Uses lean ground turkey but stays moist and tender
Comes together quickly with minimal fuss
Packed with flavor from garlic, shallot, Parmesan, and herbs
Versatile — serve with pasta, in subs, over rice, or alongside vegetables
Freezer‑friendly for easy future meals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Breadcrumbs (use gluten‑free if needed)
Milk
Ground turkey
Shallot, minced
Garlic cloves, minced
Grated Parmesan cheese
Oregano
Onion powder
Kosher salt
Black pepper and/or red pepper flakes
Olive oil (for drizzling)

Directions

Preheat the oven to 425 °F (about 220 °C) and place the rack in the top position. Grease a sheet pan with oil.
In a large bowl, combine the breadcrumbs and milk. Let them sit 5–7 minutes until absorbed and creamy (this is called a panade).
Meanwhile, mince the shallot and garlic. Add them, along with the ground turkey, Parmesan, oregano, onion powder, salt, and pepper/red pepper flakes, to the bowl. Mix gently until just combined (don’t overwork the mixture).
Use a large cookie scoop (approximately 1.5 oz per ball) to portion out the meatballs (you should get around 15–17). Wet your hands with water to prevent sticking and shape the meatballs. Arrange them on the prepared sheet pan.
Drizzle or brush the tops with olive oil to help them brown.
Bake for 13–15 minutes, or until the internal temperature reaches 160 °F. The meatballs will continue to rise slightly in temperature as they rest.
Remove from oven and let rest a few minutes before serving or reheating.

Servings and timing

Servings: 4 servings (about 4 meatballs per serving)
Prep time: 15 minutes
Cook time: 13 minutes
Total time: 28 minutes

Variations

Gluten‑free: Use gluten‑free breadcrumbs
Dairy‑free: Replace the Parmesan with nutritional yeast and add a tablespoon of olive oil to help with binding and flavor
Italian style: Add 2 teaspoons Italian seasoning
Asian twist: Add grated ginger and sesame oil, and glaze with a sticky Asian sauce after baking
Swap proteins: Use ground chicken or lean beef instead of turkey

Storage/Reheating

Refrigerator: Store leftover meatballs in an airtight container for up to 4 days.
Freezer: Freeze the baked meatballs in a single layer until solid, then transfer to a freezer bag or airtight container. They keep up to 3 months.
Reheating: From refrigerated, warm in the oven or air fryer until heated through. From frozen, reheat in the oven or air fryer at 400 °F until crisp on the outside and hot inside.

FAQs

What makes turkey meatballs dry and how can I prevent it?

Turkey is lean and can dry out quickly if overcooked, overmixed, or lacking moisture. Using a panade (breadcrumbs soaked in milk), mixing gently, and pulling them from the oven at 160 °F helps keep them tender.

Can I bake them in an air fryer instead?

Yes. Preheat the air fryer to 375 °F and cook the meatballs for 10–12 minutes, turning halfway through. Always check internal temperature to avoid overcooking.

Can I make the meatballs ahead of time?

Yes — you can mix and shape them a day ahead and refrigerate, then bake when ready. You can also fully bake and store or freeze them for later.

Can I use ground beef or chicken instead of turkey?

Yes — both are good alternatives. If using beef, pick a lean percentage to reduce excess fat.

How do I know when the meatballs are done?

Use a meat thermometer. They are safe when the internal temperature reads 160 °F, as they’ll rise slightly while resting.

Can I add vegetables into the mixture?

Yes — finely diced vegetables like bell pepper or zucchini can be added, but make sure they’re very finely chopped so they don’t change the texture.

How should I serve these meatballs?

They go well with pasta and marinara sauce, inside a sub, over rice, or alongside roasted vegetables or a salad.

Can I double the recipe?

Absolutely. The method remains the same; just use two sheet pans so there’s enough space for air circulation and even browning.

Can I skip the Parmesan if I don’t have it?

You can omit it, but it helps with both flavor and binding. If skipping, consider substituting with extra seasoning or a small amount of another hard cheese (if available).

Do I need to let the meatballs rest after baking?

Yes — resting for a few minutes allows juices to redistribute and ensures they stay moist when you cut or bite into them.

Conclusion

These baked turkey meatballs offer a balance of lean protein and juicy texture, making them a dependable go-to for weeknight dinners or meal prep. With simple ingredients and minimal effort, they adapt easily to different flavors and serving styles. Whether tucked into pasta, paired with veggies, or reheated for a quick meal, they’re a versatile and satisfying option to have in your cooking repertoire.