Turkey Meatballs
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
20 meatballs
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Calories
62 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Turkey Meatballs
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For a quick, delicious dinner, you can't beat this homemade baked turkey meatballs recipe! Juicy, moist, and made with simple ingredients.
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Ingredients
For the Baked Turkey Meatballs:
- ⅓ cup grated Parmesan cheese plus additional for serving
- ⅓ cup Italian-seasoned breadcrumbs whole wheat if possible
- 3 tablespoons finely chopped fresh herbs basil, parsley, or chives a combo, plus additional for serving
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes optional
- 1 pound 93% lean ground turkey keep in your refrigerator until the last possible second
- 1 large egg
- 1 ½ tablespoons extra-virgin olive oil plus more as needed
For serving:
- Prepared pasta sauce
- Cooked whole wheat pasta or zucchini noodles
- Creamy Polenta
- Split and toasted hoagie buns
- Prepared brown rice
Instructions
- Preheat your oven to 375°F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
- In a large mixing bowl, add the cheese, bread crumbs, herbs, salt, garlic powder, onion powder, oregano, pepper, and red pepper flakes and stir well to combine. Add the turkey.
- In a small bowl, beat the egg, then add it to the meat mixture. With a fork or your fingers, mix just until combined, being careful not to compact the meat.
- With a scoop or spoon, scoop the meat and shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheet. You will have about 20 meatballs total.
- Brush the tops of the meatballs with the olive oil.
- Bake for 15 minutes, or until the meatballs reach an internal temperature of 165°F on an instant-read thermometer. As an alternate way to check, a meatball in the center of the baking sheet should be fully cooked through when cut in half.
- While the meatballs cook, warm the sauce and any other items you’d like to serve them with (pasta, hoagie buns, rice, etc.). Serve the meatballs hot, topped with the sauce, cheese, herbs, and any other additions.
Notes
- Adapted from my Crock Pot Turkey Meatballs.
- TO STORE: Store leftovers in the refrigerator for up to 4 days (either with or separately from the sauce). Rewarm gently with the sauce on the stove.
- TO FREEZE: Cooked meatballs can be frozen baked or unbaked for up to 3 months. See detailed notes in the post above for a step-by-step.
Nutrition Information
Show Details
Serving
1meatball
Calories
62kcal
(3%)
Carbohydrates
2g
(1%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
26mg
(9%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
55IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
29mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 20meatballs
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 62kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 26mg | 9% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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