Name: Baked Turkey Meatballs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/3 cup breadcrumbs gluten-free if needed; 1/3 cup milk any kind; 1 lb ground turkey; 1 small shallot minced; 2 cloves garlic minced; 1/4 cup grated parmesan cheese; 1 teaspoon oregano; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt; Black pepper and/or red pepper flakes to taste; Olive oil for drizzling

There’s something truly satisfying about these little golden bites that warm your soul. This Baked Turkey Meatballs Recipe brings together juicy turkey with just the right blend of herbs and cheese for a tasty dinner that’s both wholesome and comforting.

The image shows several round meatballs that are golden brown on the outside with a slightly crispy texture. Each meatball is evenly cooked with some small browned spots, giving a toasted appearance. They are topped with small green parsley pieces and sprinkled with coarse salt and red chili flakes, adding color contrast. The meatballs sit close together on a white marbled surface that has some faint marks from cooking. The overall look is warm and inviting, with a mix of beige, green, red, and white colors visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Turkey Meatballs Recipe
Top Tip
How to Serve Baked Turkey Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Turkey Meatballs Recipe

Why You'll Love This Recipe

I first made this Baked Turkey Meatballs Recipe when I wanted something healthier but still satisfying at the dinner table. It surprised me how juicy and flavorful these little meatballs turned out — something I often don't expect from turkey!

Easy to make: Minimal ingredients and simple mixing mean you’ll have dinner on the table in under 30 minutes.
Lean and healthy: Using turkey keeps things light without sacrificing taste or texture.
Versatile: Perfect on pasta, in subs, or just served with a fresh salad.
Customizable: Easy to tweak with spices or add-ins so you get exactly what you want.

Ingredients & Why They Work

Every ingredient here plays a role in making these meatballs tender, flavorful, and perfectly textured. Choosing quality basics ensures your meatballs shine without complicated prep.

Flat lay of a pile of fresh ground turkey shaped loosely in a mound, a small uncracked brown egg, a small white ceramic bowl of fine gluten-free breadcrumbs, a small white ceramic bowl of milk, a small shallot whole and unpeeled with smooth purple skin, two whole cloves of garlic with papery white skins, a small white ceramic bowl of grated parmesan cheese, a small white ceramic bowl of dried oregano leaves, a small white ceramic bowl of onion powder, a small white ceramic bowl of kosher salt crystals, a small white ceramic bowl holding a mix of whole black peppercorns and red pepper flakes, and a small white ceramic bowl with golden olive oil, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Breadcrumbs: They soak up the milk and help bind everything, giving the meatballs a soft but structured bite. Gluten-free options work perfectly too.
Milk: Moisturizes the breadcrumbs, keeping meatballs tender and juicy.
Ground turkey: Lean and mild, it’s a healthier protein that absorbs seasonings beautifully.
Shallot: Offers a sweet, subtle onion flavor that’s less sharp than raw onion.
Garlic: A must-have for that classic meatball punch.
Parmesan cheese: Adds a salty, umami depth that elevates the whole mixture.
Oregano: Brings an herbaceous Mediterranean touch, but fresh basil works too if you prefer.
Onion powder: Supplements the shallot for layered flavor.
Kosher salt: Essential for seasoning and bringing out all the flavors.
Black pepper and red pepper flakes: Adjust the heat to your liking and add complexity.
Olive oil: Drizzled on top for a golden crust and a bit of richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep the base simple, but sometimes I add fresh parsley or swap out the oregano for Italian seasoning depending on what’s in my pantry. You’ll find these meatballs lend themselves well to whatever twist you crave.

Variation: Adding a little finely grated carrot or zucchini sneaks in extra veggies – I’ve done this when meal prepping for the week!

Step-by-Step: How I Make Baked Turkey Meatballs Recipe

A white round plate holds a pile of about ten light brown meatballs with a slightly browned surface, showing a rough, cooked texture with tiny bits of herbs inside. They are topped with small green parsley leaves sprinkled all over and a light dusting of grated cheese and red chili flakes. The plate sits on a white marbled surface with small scattered crumbs and herbs around. In the background, there is a white cup blurred out and a green cloth that adds softness to the warm scene. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak breadcrumbs for tender meatballs

Start by mixing the breadcrumbs with milk in a large bowl, then let them sit for about 5-7 minutes. This softens the crumbs so your meatballs stay moist and never dry out during baking. Meanwhile, I chop my shallot and garlic to get everything ready.

Step 2: Mix gently, don’t overwork

Add the ground turkey, shallot, garlic, parmesan, oregano, onion powder, salt, and pepper to your breadcrumbs. Now give everything a gentle mix just until combined. Trust me on this—you want a loose mixture to keep the meatballs tender, not tough.

Step 3: Shape and bake

Using a large cookie scoop or your hands, form the meatballs into 1.5-ounce portions, about 16 to 18 total. I wet my hands with water to stop the meat from sticking — this little trick keeps things neat and easy. Place them evenly on your oiled sheet pan, drizzle with olive oil, then slide them into a preheated 425°F oven at the top rack for 13 to 15 minutes. The key is an internal temp of 160°F—juicy and safe!

Top Tip

After many attempts, I’ve learned a few tricks to nail the perfect baked turkey meatball every time. These tips saved me from dry or crumbly results and made baking a breeze.

Soak the breadcrumbs: Don’t skip this! It keeps everything moist and prevents dry bits.
Mix lightly: Have patience when combining ingredients. Overmixing makes meatballs tough, and that’s no fun.
Use a meat thermometer: I can’t stress this enough—you want juicy, not raw or dried out.
Drizzle oil on top: This simple step helps develop a lovely golden crust that's just right.

How to Serve Baked Turkey Meatballs Recipe

Garnishes

I usually top these meatballs with freshly chopped parsley or basil. A sprinkle of extra Parmesan at the end adds a nice finishing touch that everyone seems to love.

Side Dishes

These meatballs pair wonderfully with spaghetti tossed in marinara sauce, a simple green salad, or roasted veggies. For a cozy dinner, I like serving them atop creamy mashed potatoes or a bed of rice and steamed broccoli.

Creative Ways to Present

For more festive occasions, I tried assembling them into mini meatball sliders with melted mozzarella and basil leaves on small rolls — a big hit at parties! You can even skewer them with cherry tomatoes and fresh basil for a colorful appetizer platter.

Make Ahead and Storage

Storing Leftovers

I put any leftover meatballs in an airtight container in the fridge, where they keep beautifully for up to four days. Just make sure they’re cool before sealing to avoid sogginess.

Freezing

These freeze like a dream! I freeze baked meatballs individually on a sheet pan so they don’t stick together, then transfer to a freezer bag. They last up to three months frozen and reheat in the oven or air fryer wonderfully.

Reheating

To keep that crispy outside, I reheat leftovers in a 400°F oven or air fryer until warmed through, usually about 8-10 minutes. Microwaving can be tempting but tends to make them a bit soggy.

Frequently Asked Questions:

Can I use ground chicken or beef instead of turkey?

Yes! This Baked Turkey Meatballs Recipe works well with ground chicken or beef. Keep the same ratios and seasoning, but adjust cooking times slightly if needed depending on meat fat content.

How do I make these meatballs gluten-free?

Simply swap the breadcrumbs for gluten-free breadcrumbs, like Aelia’s brand or homemade gluten-free panko. The texture and flavor will be just as good.

What’s the best way to prevent meatballs from drying out?

Soaking the breadcrumbs in milk before mixing helps retain moisture. Also, avoid overmixing the meat. Finally, baking at a higher temperature for a shorter time seals in the juices.

Can I freeze these meatballs before baking?

Absolutely! Form the meatballs, freeze them on a sheet pan until solid, then transfer into a freezer-safe bag. When ready, bake from frozen – just add a few extra minutes to the cooking time.

Final Thoughts

This Baked Turkey Meatballs Recipe has become a go-to in my kitchen for quick dinners, make-ahead meals, and crowd pleasers. I love how you can enjoy them with so many sides or even as a simple snack. Give it a try—you’ll be amazed at how easy it is to make juicy, flavorful meatballs that your whole family will ask for again and again.