These tender turkey meatballs are a healthy dinner that everyone can agree on.
Lean ground turkey is mixed with seasonings and bread crumbs and baked until tender and juicy.
Serve them with spaghetti, as meatball subs, or enjoy them as an appetizer with sweet & sour sauce.
Light & Lean Turkey Meatballs
- Dress them up with marinara sauce, use them in a casserole, or pop them in a sub. So many ways to enjoy!
- Turkey meatballs are a leaner alternative to traditional beef meatballs, with fewer calories and less far.
- They’re quick to prepare and freezer friendly. Make a double batch and freeze them for those busy nights when cooking is just not on the cards.
- These little bites are loved by everyone for a healthy addition to meals.
- Ground Turkey: This is a lean option and can be replaced with ground chicken, or ground pork. Be sure to use lean ground turkey, not extra lean.
- Egg & Bread Crumbs bind everything together and create a tender texture.
- Seasonings: Garlic powder, basil, and oregano add flavor. You can replace these with 1 teaspoon of Italian Seasoning if preferred.
- Parsley: Fresh parsley adds lots of flavor but dried will work.
- Onion adds flavor. For a more subtle flavor, soften the onion in a small skillet first or use ½ teaspoon onion powder.
How To Make Turkey Meatballs Moist
Ground turkey is lean, but these meatballs come out tender and juicy every time.
- Use ground turkey that has a little bit of fat (a mix of dark and white meat). If using extra lean turkey, add two teaspoons of olive oil.
- Don’t overmix the meat, mix just until everything is combined.
- Do not overcook; turkey is lean and can dry out if overcooked. Cook just until they reach 165°F on an instant-read thermometer.
- Ensure they’re uniform in shape so they cook evenly. A small cookie scoop is a helpful tool.
For Added Flavor
- Use fresh parsley if possible. Additional fresh herbs like basil or oregano can be used in place of dry (1 ½ teaspoons each).
- If desired, ¼ cup parmesan cheese can be added to the meat mixture.
To Prepare Batches
To freeze uncooked meatballs, place them on a parchment-lined pan and freeze. Once frozen, transfer to a freezer bag or a sealed container.
To cook raw turkey meatballs from frozen, place the meatballs on a parchment lined pan. Bake at 350°F for 30 to 35 minutes.
To heat cooked frozen meatballs: Freeze cooked and cooled meatballs. Reheat in the oven at 375°F for 18 to 22 minutes or until heated through.
Did your family enjoy these All-Purpose Turkey Meatballs? Leave us a comment and a rating below!
All-Purpose Turkey Meatballs
- 1 pound lean ground turkey
- ½ cup Panko breadcrumbs
- ½ teaspoon garlic powder
- ¼ cup fresh parsley or 1 tablespoon dried parsley
- ¼ cup white onion minced
- 1 large egg
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon dried basil and oregano
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or grease well.
- In a large bowl, combine ground turkey, breadcrumbs, garlic powder, dried basil, oregano, parsley, minced white onion, egg, salt, and pepper.
- Gently mix until all ingredients just until combined, do not overmix. Divide the meat mixture, rolling into 1-inch meatballs, and place on the prepared baking sheet.
- Bake for 25-30 minutes or just until cooked. (Do not overbake).
- Overmixing can lead to dense meatballs, so mix just enough to combine the ingredients.
- If the meat mixture is sticky, roll the meatballs with wet hands.
- For even cooking, try to keep meatballs uniformly sized.
- Turkey meatballs should reach an internal temperature of 165°F.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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