These ground turkey meatballs are tender, savory, and easy to make in the oven. Serve them with pasta and marinara, tuck them into a sandwich, or add them to a rice bowl for a simple family dinner.
Tips
- Mix just until the ingredients come together. Overmixing can make the meatballs dense.
- Lightly wet your hands if the mixture sticks while shaping.
- For meatballs with sauce, warm the cooked meatballs in marinara for a few minutes before serving.
Variations
For a little heat, add a pinch of red pepper flakes. You can also replace the parsley with finely chopped basil or add a teaspoon of lemon zest for a brighter flavor.
What to Serve With Turkey Meatballs
Serve with spaghetti, mashed potatoes, rice, or roasted vegetables. They also make an easy meatball sandwich with marinara and melted mozzarella.
Storage
Refrigerate cooked meatballs in an airtight container for 3–4 days. Reheat leftovers until they reach 165°F.
FAQ
Can I make these meatballs without Parmesan?
Yes. Leave it out and add an extra tablespoon of breadcrumbs if the mixture feels too wet.
Can I cook the meatballs in a skillet?
Yes. Cook them over medium heat, turning occasionally, until browned and the centers reach 165°F.
Can I make the meatballs ahead?
Yes. Shape them up to one day ahead and keep them covered in the refrigerator until ready to bake.
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- Ground Turkey 1 lb
- Eggs 1 large
- Breadcrumbs ⅓ cup
- Parmesan Cheese ¼ cup
- Garlic 2 cloves
- Parsley 2 tablespoons
- Italian Seasoning 1 teaspoon
- Salt ½ teaspoon
- Black Pepper ¼ teaspoon
- Olive Oil 1 tablespoon
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Add the turkey, egg, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper to a bowl. Mix gently until combined.
- Shape the mixture into about 16 meatballs. Place them on the baking sheet and brush or drizzle with olive oil.
- Bake for 18–22 minutes, until the center of a meatball reaches 165°F on a food thermometer.
- Serve warm, either on their own or with your favorite sauce.
Say you shape the meatballs a day ahead and the mixture feels too wet. Would you “add an extra tablespoon of breadcrumbs” before refrigerating, or wait until baking day to see whether it still needs them? I work on Invosmith’s invoice generator, which serves contractors and repair shops; that affiliation is separate from my recipe question.