These tender turkey meatballs are easy to make and come out tender and juicy.

Lean ground turkey is mixed with seasonings and bread crumbs and then oven-baked. Add them to soups or pasta sauce, or make them into a meatball sub!

ground Turkey Meatballs in a bowl

An Easy Weeknight Meal

  • Dress turkey meatballs up with marinara sauce and top spaghetti or pop them into a sub roll.
  • Use them to replace ground beef meatballs in almost any dish.
  • They’re quick to prepare and freezer-friendly. Make a double batch and freeze them for busy nights.
Clear glass bowl of turkey meatball ingredients before being mixed together

Ingredients for Turkey Meatballs

Ground Turkey – Use ground turkey or replace it with ground chicken or ground pork. Be sure to use lean ground turkey, not extra lean so they’re moist.

Egg and 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. Additional herbs like fresh basil or oregano can be used in place of dry (1 ½ teaspoons each).

Onion – Adds flavor, but for a more subtle flavor, soften the onion in a small skillet first or use ½ teaspoon onion powder.

Variation – If desired, ¼ cup parmesan cheese can be added to the meat mixture.

Sheet pan full of turkey meatballs

How To Make Great Turkey Meatballs

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 or some finely chopped bacon.
  • 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 a meat thermometer.
  • Once cooked, the meatballs can be simmered in tomato sauce. We love to add fresh herbs and diced tomatoes to make an easy meal!
a bowl of homemade turkey meatballs

How to Freeze (cooked or uncooked)

To freeze cooked turkey meatballs: Let them fully cool and transfer to a freezer bag or an airtight container.

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.

To freeze raw turkey meatballs: Place them on a parchment-lined pan and freeze. Once frozen, transfer to a freezer bag or an airtight container. 

To cook raw turkey meatballs from frozen: Place the meatballs on a parchment-lined pan. Bake at 375°F for 22 to 26 minutes.

More Ground Turkey Recipes

Did your family enjoy these All-Purpose Turkey Meatballs? Leave us a comment and a rating below!

a bowl of homemade turkey meatballs
4.86 from 64 votes↑ Click stars to rate now!
Or to leave a comment, click here!

All-Purpose Turkey Meatballs

This recipe makes perfectly seasoned, juicy, and flavorful meatballs every time. Add them to soup, pasta, or enjoy them on their own!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 24 meatballs

Ingredients  

  • 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

Instructions 

  • Preheat the oven to 375°F. Line a rimmed baking pan with parchment paper or foil.
  • In a large bowl, combine ground turkey, breadcrumbs, garlic powder, dried basil, oregano, parsley, minced white onion, egg, salt, and pepper.
  • Gently mix all ingredients just until combined, do not overmix. Divide the meat mixture, rolling into 24 meatballs, 1-inch in diameter. Place on the prepared baking sheet.
  • Bake for 18-22 minutes or until the meatballs reach an internal temperature of 165°F. (Do not overbake).

Notes

  • 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.
  • Turkey meatballs should reach an internal temperature of 165°F.
4.86 from 64 votes

Nutrition Information

Calories: 30 | Carbohydrates: 1g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.004g | Cholesterol: 18mg | Sodium: 71mg | Potassium: 68mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Main Course, Turkey
Cuisine American
bowl of Turkey Meatballs
baking sheet of Turkey Meatballs with writing
close up of ground Turkey Meatballs with a title
Turkey Meatballs on a sheet pan and plated with a title

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Made these for kids meal prep and I snuck in a few (the chef needs to try too!!) am currently counting my macros so is your nutrition information for how many meatballs or grams more or less? They were really juicy only next time I need to mince my onion (I got lazy and chopped it with a knife and my daughter didn’t enjoy the onion chunks but my son and I didn’t mind them ;)

    1. The chef definitely need to preform quality control! The nutrition information is per meatball so 1/24 of the recipe.

  2. I’m 66, set in my ways, and Italian American. I was delighted with this recipe. No reason for me to use beef in my meatballs ever again. Thanks!5 stars

  3. Hello Holly
    What would you recommend to adjust this recipe to make it GF & DF as we have celiac and a dairy allergy in the family.

    Thank you

    1. Hi Fiona, at my local grocery store you can purchase GF panko breadcrumbs. They can be used in place of the regular ones in this recipe. I hope that helps!

  4. Sounds yummy but wonder I need the parsley or if I do need such if something else can work as I despise parsley (do love Cilantro and
    Chinese parsley)
    Actually only parsley and dill affect me that way ;-D
    Thank you so much5 stars

    1. Hi Rosalee, you can leave it out if you dislike it. If you want to add in Chinese Parlsey or cilantro in it’s place you are welcome too, it will just the flavor slightly.

    2. A few years ago, I read an article about the love/hate relationship many have between parsley and cilantro. Apparently, this is a common thing and has a scientific reason.

    1. You can also find this info in the post: To freeze these meatballs, place them on a parchment-lined pan and freeze. Once frozen transfer to a freezer bag or a sealed container. To use, thaw and cook as directed in the recipe. (You can cook and completely cool them before freezing if desired. To use, just simply defrost and reheat).

  5. Holly’s recipes are always very good. Since discovering this recipe, I have been making meatballs often. They work beautifully in a tomato sauce or as the centerpiece of a Greek inspired meal. All your recipes are so practical and family friendly.5 stars

  6. I am sorry to say but these had no flavor and I even added cheese. So disappointed and frustrated as it all got thrown out.

    1. That is frustrating, I am sorry that happened, Erica. We found these had a decent amount of flavor with the spices used but you can definitely adjust the seasonings to your preference!

  7. I love this recipe!!! Sorry, I couldn’t find organic/non-GMO Panko breadcrumbs in the store *=(yes,even my local Whole Foods), so I used regular organic bread crumbs. But followed everything else to a T. SO DELISH! This is now a family fave! Kids are so picky but they tear thru these!! Thank you!5 stars

  8. Made these tonight and they were delicious. Served on multigrain hoagies and melted mozzarella on. 10/10! I did use italian bread crumbs too instead of plain!5 stars

  9. Made these tonight and used Italian breadcrumbs in place of panko (which really gave more great seasoning/flavor) and I also added some grated Parmesan cheese – I cut the recipe in half as I only used 1lb of ground turkey, they came out great even my picky 6 year old son loved them!

  10. I made these last night and was thrilled with the results. That said, I deviated a bit from the recipe because I had already sent my husband out for eggs and I didn’t think he’d consent to being sent out again! I used fresh basil instead of parsley and I grated a frozen hot dog roll for the bread crumbs. I also loaded them up with spices, minced celery, onion, red pepper and a small bit of horseradish cheese. (Okay, I REALLY deviated!) My fear is that they’d be bland, ’cause that seems to be the big problem with ground turkey and chicken. They were fantastic! I baked them and they had a nice crust on the bottom, and they were really tasty. I will definitely make these again! Thank you for the tip about not over-mixing the meat and thank you also for specifying whether they can be frozen. Next time I will make more!5 stars

  11. Holly, once again, a 10 star recipe, the only change was using chicken tenders I ground myself. I did make them a bit larger, used an ice cream scoop, so made about 1 1/2 inch meatballs, end result was 27, no harm, no foul, I did increase the time to 35 minutes, and they came out perfect! (I cut one in half and had a sample, excellent!) So good, even one of our cats stole one when I had my back turned.

    I made these on 7 June 2019 and I will use in a creamy lime and caper sauce.

    Thank you Holly for once again, a fail proof recipe ;)5 stars

    1. Those changes sound delicious Lee, glad it worked out for you! So happy we could provide you with a fool proof winner!

  12. These are a hit in my family most definitely our go to recipe!
    Perfectly seasoned and juicy There soooo yummy!!! Thank you so much! 5 stars

  13. I tried this sauce on turkey meatballs last night and served them to my very picky children and their even pickier cousins. What a HUGE hit! I cannot thank you enough – you’ve added a new staple to their diets …

    1. I am s glad this recipe was a success with your family Moses! Great to hear from you!