Quick Baked Turkey Meatballs

I used to avoid making meatballs because they seemed like too much work. Standing over the stove, turning each one carefully so they didn’t fall apart—no thanks. Then I discovered you could just bake them in the oven, and it changed everything.

These turkey meatballs are my go-to now because they’re healthier than beef, and honestly, with all the herbs and spices mixed in, they taste just as good. You just roll them, pop them on a baking sheet, and let the oven do its thing. No babysitting required. Plus, turkey meatballs work with just about anything—toss them with pasta, pile them on a hoagie, or serve them over polenta or rice.

What Kind of Ground Turkey Should I Use?

You’ll find ground turkey at the store in different fat percentages, typically ranging from 93% lean to 99% lean. For meatballs, I’d suggest going with 93% lean ground turkey, which has a bit more fat and will give you juicier, more flavorful meatballs. The super lean varieties like 99% can work, but they tend to dry out more easily during baking. If you can only find the leaner option, don’t worry – the egg, olive oil, and cheese in this recipe will help keep things moist. Just make sure your ground turkey is fresh and hasn’t been sitting in the fridge for more than a day or two before cooking.

Options for Substitutions

This meatball recipe is pretty forgiving when it comes to swaps:

• Ground turkey: You can easily swap ground turkey for ground chicken, lean ground beef, or even ground pork. Keep in mind that turkey and chicken are leaner, so if using beef or pork, you might want to drain excess fat after baking.
• Breadcrumbs: Regular breadcrumbs can be replaced with panko for a lighter texture, or crushed crackers in a pinch. For a gluten-free option, try almond flour or gluten-free breadcrumbs, though you may need to add a tablespoon or two extra to get the right consistency.
• Parmesan cheese: Pecorino Romano works great as a substitute and gives a slightly sharper flavor. You could also use grated asiago or even skip the cheese entirely if needed, though it does help bind the meatballs.
• Egg: If you’re out of eggs, try using 3 tablespoons of milk or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) as a binder.
• Fresh herbs: Dried herbs work fine if you don’t have fresh – just use about 1 tablespoon total since dried herbs are more concentrated. Parsley, basil, or Italian seasoning all work well here.

Watch Out for These Mistakes While Baking

The biggest mistake when making turkey meatballs is overmixing the meat, which can make them tough and dense – mix just until the ingredients are combined, then stop.

Since ground turkey is leaner than beef or pork, these meatballs can dry out quickly if you bake them past 165°F, so use an instant-read thermometer and pull them from the oven as soon as they hit that temperature.

To keep your meatballs from sticking to the pan and losing their shape when you try to remove them, make sure you spray the foil generously with cooking spray, and avoid flipping them during baking since they’re more delicate than beef meatballs.

If your meatballs are browning too quickly on the outside but still raw inside, try making them slightly smaller (about 1 inch instead of 1 1/2 inches) for more even cooking.

What to Serve With Baked Turkey Meatballs?

These turkey meatballs are super flexible and work with just about anything you’re craving. The classic move is tossing them with your favorite pasta and marinara sauce – spaghetti, penne, or rigatoni all work great for catching the sauce. If you want something a little different, try serving them over creamy polenta or brown rice for a hearty meal that soaks up all the flavors. You can also pile them into hoagie buns with melted mozzarella for an easy meatball sub, or keep things simple with a side salad and some garlic bread for dipping.

Storage Instructions

Store: These meatballs keep really well in the fridge for up to 4 days. Just toss them in an airtight container, and they’re ready to go whenever you need a quick protein addition to any meal. I love having a batch ready to throw into pasta or grain bowls throughout the week.

Freeze: Turkey meatballs are perfect for freezing! Let them cool completely, then arrange them on a baking sheet and freeze until solid before transferring to a freezer bag. This keeps them from sticking together, and they’ll last up to 3 months.

Reheat: Warm them up in a pan with a bit of sauce over medium heat for about 5-7 minutes, or microwave them for 1-2 minutes until heated through. If they’re frozen, you can either thaw them overnight in the fridge or add a few extra minutes to your reheating time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 65-75 g
• Fat: 60-70 g
• Carbohydrates: 35-45 g

Ingredients

For the meatballs:

• 1/2 cup Parmesan cheese
• 1/2 cup breadcrumbs
• 3 tbsp fresh herbs (chopped, like parsley or basil)
• 1 1/4 tsp salt
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1/2 tsp oregano
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 lb ground turkey
• 1 large egg
• 2 tbsp olive oil (I use Colavita extra virgin)
• 1/2 tsp Worcestershire sauce

For serving:

• pasta sauce
• pasta
• polenta
• hoagie buns
• brown rice

Step 1: Prepare Mise en Place and Preheat Oven

• 1/2 cup Parmesan cheese
• 1/2 cup breadcrumbs
• 3 tbsp fresh herbs
• 1 1/4 tsp salt
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1/2 tsp oregano
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Preheat your oven to 375°F and line a baking sheet with foil, then lightly spray it with cooking spray.

While the oven heats, chop your fresh herbs finely—I prefer a mix of parsley and basil for brightness.

In a small bowl, combine the Parmesan cheese, breadcrumbs, chopped herbs, salt, garlic powder, onion powder, oregano, black pepper, and red pepper flakes.

This dry mixture will be your flavor base, so make sure everything is evenly distributed.

Step 2: Mix and Shape the Meatballs

• 1 lb ground turkey
• 1 large egg
• 1/2 tsp Worcestershire sauce
• dry ingredient mixture from Step 1

Add the ground turkey to the dry mixture from Step 1 and begin combining gently with your hands—don’t overmix, as this can make the meatballs dense and tough.

In a separate small bowl, beat the egg with the Worcestershire sauce, then add this to the turkey mixture and fold everything together just until combined.

Wet your hands slightly to prevent sticking, then shape the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet, leaving about an inch between each one.

Step 3: Brush and Bake the Meatballs

• 2 tbsp olive oil

Lightly brush each meatball with olive oil—this helps them develop a nice golden exterior while baking.

I like using a quality extra virgin olive oil here since it adds subtle flavor depth to the final dish.

Place the baking sheet in your preheated 375°F oven and bake for 15 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.

Step 4: Heat the Sauce and Prepare Serving Base

• pasta sauce

While the meatballs bake (around the 7-8 minute mark), pour your pasta sauce into a saucepan and warm it over medium-low heat, stirring occasionally.

Choose your serving base—whether that’s cooked pasta, polenta, brown rice, or toasted hoagie buns—and have it ready to serve.

This timing ensures everything comes together hot and at the same moment.

Step 5: Finish and Serve

• meatballs from Step 3
• warm sauce from Step 4
• pasta, polenta, brown rice, or hoagie buns

Once the meatballs reach 165°F internally, remove them from the oven and let them rest for 2-3 minutes on the baking sheet.

Pour the warm sauce into a serving bowl or directly over your chosen base, then add the meatballs and serve immediately while everything is hot.

Quick Baked Turkey Meatballs

Delicious Quick Baked Turkey Meatballs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 1125 kcal

Ingredients

  

For the meatballs::

• 1/2 cup Parmesan cheese
• 1/2 cup breadcrumbs
• 3 tbsp fresh herbs (chopped, like parsley or basil)
• 1 1/4 tsp salt
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1/2 tsp oregano
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 lb ground turkey
• 1 large egg
• 2 tbsp olive oil (I use Colavita extra virgin)
• 1/2 tsp Worcestershire sauce

For serving::

• pasta sauce
• pasta
• polenta
• hoagie buns
• brown rice

Instructions

 

• Preheat your oven to 375°F and line a baking sheet with foil, then lightly spray it with cooking spray. While the oven heats, chop your fresh herbs finely—I prefer a mix of parsley and basil for brightness. In a small bowl, combine the Parmesan cheese, breadcrumbs, chopped herbs, salt, garlic powder, onion powder, oregano, black pepper, and red pepper flakes. This dry mixture will be your flavor base, so make sure everything is evenly distributed.
• Add the ground turkey to the dry mixture from Step 1 and begin combining gently with your hands—don't overmix, as this can make the meatballs dense and tough. In a separate small bowl, beat the egg with the Worcestershire sauce, then add this to the turkey mixture and fold everything together just until combined. Wet your hands slightly to prevent sticking, then shape the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet, leaving about an inch between each one.
• Lightly brush each meatball with olive oil—this helps them develop a nice golden exterior while baking. I like using a quality extra virgin olive oil here since it adds subtle flavor depth to the final dish. Place the baking sheet in your preheated 375°F oven and bake for 15 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
• While the meatballs bake (around the 7-8 minute mark), pour your pasta sauce into a saucepan and warm it over medium-low heat, stirring occasionally. Choose your serving base—whether that's cooked pasta, polenta, brown rice, or toasted hoagie buns—and have it ready to serve. This timing ensures everything comes together hot and at the same moment.
• Once the meatballs reach 165°F internally, remove them from the oven and let them rest for 2-3 minutes on the baking sheet. Pour the warm sauce into a serving bowl or directly over your chosen base, then add the meatballs and serve immediately while everything is hot.